Tag Archives: cupcakes

And so it begins – The Taste

thetasteandme
Thank you so much to all of you who spent Thursday evening glued to your TVs watching “The Taste” on ABC, whether you were a friend or family member looking out for me or you met me for the first time on the show, I am SO GRATEFUL you tuned in! The outpouring of love and support, tweets, facebook msgs, etc, has just been out of this world and I sincerely thank you. Let’s go #teamludo !
It feels like just yesterday all thirty five of us auditioning for The Taste landed in Los Angeles. I was out of my mind excited for the opportunity to make my vegan cupcakes on TV for the infamous Anthony Bourdain and still terribly nervous about whether or not I would make a mentor’s team. I remember all of us standing at baggage claim together introducing ourselves like it was the first day of school. The air was electric and everyone seemed to have the mindset of “we made it this far, we’ve already won.” After all, we had all beat out thousands of other cooks for these 35 coveted spots and we were getting to do what we love on TV for some of the most respected celebrity chefs. This glass was definitely half full.
The couple days leading up to auditions were full of foodie talk, families visiting and maybe a couple moments of poolside lounging. So many of us had already developed friendships by the time we went up to the chopping block that it was no longer just ourselves we were sick-to-our-stomach nervous for, it was our friends! All of a sudden it wasn’t about me making it, it was about “we” making it.. Our particular group consisted of Jay Qualls, Jeff Kawakami, Greggy Soriano, Lee Knoeppel, Steve Ford and Reina Bazzi but we were all pretty friendly with eachother in general. I’ll never forget the knots in my stomach as I waited anxiously to hear who had made it before I went in to cook and how even in my complete euphoria after getting chosen by Ludo, I couldn’t really settle down till I found out that Jeff had also made it. It was the most intense and thrilling experience of my life and I couldn’t have found more amazing people to share it with.
As for the actual baking itself, well just imagine wearing heels and a dress, being in a kitchen you’ve never worked in before with equipment your not used to using and having only 60 minutes to make, cool and ice cupcakes. Not intense enough for you? Well add to that the fact that you KNOW you are making something that none of the people you are trying to impress typically like and it’s all being filmed for national TV. Yeah, I’d say it was pretty nerve racking. I’ve made vegan cupcakes countless times in the past few year but never had it been more absolutely essential for them to be perfect. I finished just in time and said a little prayer as they were taken away to the judges.
Standing on that stage in front of Ludo, Nigella, Marcus and Anthony was completely terrifying. I was doing my best to keep it together as Anthony, Marcus and even lovely Nigella tore my prized cupcakes a part and bracing myself to walk away when I heard something in Ludo’s voice. He was going to pick me, this passionate, insanely talented French chef was going to take a huge gamble and give a healthy home cook a shot! I was floating on air, literally doing everything to contain excitement and not run over and hug him! I walked off that stage with wobbly legs and a smile so big my face hurt. I had done the impossible. As my dad would say,” I brought a knife to a gun fight and I won!”. I was the only vegetarian to make the show, the only person to get picked for a vegan dish and the youngest contestant this season. I was in heaven. I still am. ☺

Watch me audition TONIGHT on ABC’s The Taste!

thetaste

Please join me TONIGHT,Thursday, Jan 2nd at 8pm on ABC while I live out one of my wildest dreams and not only get to make my yummy vegan cupcakes on national TV but I get to feed them to four of the most respected chefs in the game! Getting the opportunity to audition for The Taste has really been a dream come true for me. I can’t even tell you how many times I had to pinch myself while I was out in LA with my family to film it! The entire day of my audition my stomach was a wreck, my heart was racing and my feet couldn’t touch the floor. The feeling of being on that stage while Ludo Lefebvre, Nigella Lawson, Marcus Samuelsson and Anthony Bourdain eat YOUR cupcakes, well it’s both terrifying and incredible! I wouldn’t have traded it for the world!

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I’ll be live tweeting and facebooking during the episode so please be sure to follow me on twitter and facebook and hashtag #TeamCassandra and #TheTaste to show your love! :)

I’ll be posting the recipe that inspired my audition cupcakes shortly after the show airs and a vlog about my post- audition thoughts the following day! So stay tuned! Sign up for my newsletter so you don’t miss anything!

Here’s a little video I recorded Pre-Pre Audition, when I was just auditioning to get to audition for the mentors!! enjoy ;)

 

GLUTEN FREE COCONUT LIME CUPCAKES

keylimecupcake

These Gluten Free Coconut Lime cupcakes (VEGAN) were the highlight of my summer creations last year and I couldn’t help but recreate them once the weather started warming up! I’m not sure why I didn’t post the recipe last year but here it is! Over due! Enjoy these Gluten Free and Vegan gems and stay sweet and skinny!

GF/V COCONUT LIME CUPCAKES

1 cup of coconut milk
1 tsp of apple cider vinegar
(Combine both and set aside while mixing the rest of the recipe)
1 1/4 cup GF flour
2 tbsp cornstarch
3/4 cup sugar
1/2 tsp baking powder
3/4 tsp baking soda
A pinch of salt
1/3 cup coconut oil
1 tsp vanilla
Juice of 4 limes

Add all ingredients in your mixer and then add your vinegar curdled coconut milk in last. Fill your cupcake tin about 3/4 of the way as these do not rise as much as typical cupcakes. Bake for approx 10 mins, while continuously checking on them! Enjoy!

For the icing, I simply used the vegan buttercream recipe and mixed in some unsweetened coconut as well as used the coconut to garnish the top! ;)

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

LOW FAT RED VELVET CAKE TRUFFLES

These low fat red velvet truffles are so delicious and easy to make you’re going to be making them for every occasion! Please be sure to like and subscribe to my youtube channel after watching!

Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

VEGAN PEANUT BUTTER ICING

Watch me make some delicious vegan peanut butter cream cheese icing in this video and don’t forget to comment, like and SUBSCRIBE! :)

Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan, vegetarian and low fat recipes and diet advice. Let me know what healthy recipes you want to see on the site and ask any questions your may have. I’m here to help!

LOW FAT FUNFETTI CUPCAKES

 

 

 

 

 

 

 

Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

EASY LOW FAT CARROT CAKE CUPCAKES

In this edition of Brainless Baking, I show you just how easy it is to make delicious, low fat, low calorie carrot cake cupcakes! Plus as an added bonus we whip up a simple low fat cinnamon cream cheese frosting! Check it out!

 

 

 

 

 


Thanks for watching! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Low Fat Red Velvet Cupcakes

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With Valentine’s Day just around the corner and drugstores stocked with red and pink heart shaped goodies, you can’t help but get in the mood for love, or at least sweets! So of course I immediately thought of red velvet cupcakes! I experimented with a new low fat “brainless baking” red velvet cupcake recipe last weekend and it turned out so yummy I had to share!

This one is for all of you not so kitchen oriented mamas out there or just for the gal too busy to slave over the oven this week! Take a quick trip to the super market and grab these few items for some brainless and delicious low fat red velvet cupcakes!

LOW FAT RED VELVET CUPCAKES

Box of Red Velvet Cake Mix
1 fat free plain greek yogurt

Simply take the cake mix and add your Greek yogurt to it as well as a cup of water. Place in cupcake holders and bake as directed on the box! Yup, that’s it. Crazy easy!

I do caution that my cupcakes did sink in a little in the middle so I got crafty and put a dollup of my cream cheese icing in the center and noone even noticed! They were moist and delicious. If you need an easy low fat frosting you may want to try using some vanilla pudding mix and fat free cool whip or for a lighter cream cheese topping use low fat cream cheese and mix in confectioners sugar till you reach your desired consistency.

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)

Gluten Free Hot Cocoa Cupcakes

hotchoc cupcake

 

If you’ve been keeping up with my youtube channel www.youtube.com/user/gosweetandskinny you’ll notice that I made these for my CBS baking show tape and they came out fabulous! I also got a gluten free request recently so I wanted to post a sample gluten free cupcake! It was really easy for this cupcake because I simply used garbanzo been flour which is gluten free and I was actually much happier with the results than when I just by plain “gluten free flour” at the health food store. I thought these we’re adorable because we’ve gotten quite the cold spell in NYC the past couple weeks and I’ve got hot chocolate on the brain! Slight disclaimer about the picture, marshmallows tend to not be vegan unless you actually by specifically vegan marshmallows! 

 

GLUTEN FREE VEGAN HOT COCOA CUPCAKES!

2 cups of Garbanzo Bean Gluten Free Flour

3/4 cup of unsweetened cocoa powder  (or your favorite vegan hot choc!)

1/2 cup cane sugar

2 tsp of baking powder

2 tsp of baking soda

1 tsp salt

1/2 tsp cinnamon ( I also like to add 1/2 tsp of nutmeg or pumpkin pie spice to give it a little extra kick)

1/2 cup vegetable oil

1/2 cup agave

4 oz of unsweetened apple sauce

2 cups of chocolate soy milk (which you’ll add 2 tsp of apple cider vinegar to)

1 tbs of vanilla extract and 1 tsp of almond extract (optional)

Pre heat your oven to 350 and stick your cupcake liners in your pans. I always bake using mini cupcake pans because I love the portions of the tiny cupcakes!  Next, add your apple cider vinegar to your chocolate soy milk in a separate  bowl/measuring cup and combine all your dry ingredients in your bowl or mixer. Now, add oil, agave, apple sauce and extracts to the dry ingredients. Pour you slightly curdled soy milk in to the bowl and proceed to mix for about 30 second in a stand mixer or a couple minutes by hand till the mixture is the consistency of regular cake batter but not a second longer! You don’t want to over mix if possible. At this point, I have a mini sized ice cream scooper that I use to evenly scoop the batter into the cupcake holders but a tablespoon will work as well.  Watch them while they’re baking – depending on their size will depend how long they need to stay in. Use a toothpick if your unsure if it’s done!

Now for the icing! While they’re cooling, check out my favorite butter cream recipe here — > http://gosweetandskinny.com/?p=348. As I said before, marshmallows are a great little touch if your not concerned about it being vegan or if you can get your hands on vegan marshmallows but if not, I like to just dust a little cocoa powder over the top of the icing. For the baking show video I even piped the icing to look like a dollop of whipped cream! Have fun with it!

 

 

 

 

 

<em>Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)</em>

LOW FAT MINI COOKIE CUPCAKES

 

cookiecupcakesHow cute are these little baby chocolate chip cupcakes?! Can you believe they’re low fat too?! Well not only are they low fat and adorable, they are also part of my kick off into my “brainless baking” segments on our youtube channel! Since I know we’re all not little betty crockers in the kitchen like myself – I’ve decided to spend a little time creating easy peasy LOW FAT recipes that anyone can make from the boxes in their local supermarket’s baking needs section! This way not only are you making healthier versions of your favorite goodies but maybe I can even show you a few things to impress your friends and co workers with your kitchen skills! Don’t worry it’ll be our little sweet and skinny secret! Anyways, while experimenting with some concoctions, I got a little hungry and made these little chocolate chip cookie cupcakes!!

 

LOW FAT CHOCOLATE CHIP COOKIE CUPCAKES

All you need is a bag or box of chocolate chip cookie mix from your local supermarket, one egg, a small applesauce cup and half the amount of butter required from the recipe!

Preheat your oven to 375 degrees. Simply place the mix in a bowl, crack one egg and decide whether or not you want to use all applesauce or go half and half and use half the butter! Don’t beat yourself up if you want to use half the butter, in fact, I recommend it if your not used to low fat baked goods. It’s better to ween yourself off the usual stuff then to jump into a drastic change you might be turned off by. Now use all your apple sauce regardless of if you decide to use some of the butter. If your only using apple sauce, feel free to add about 2oz more if you’d like but it’s not necessary. The applesauce is going to make these more cupcake-y than cookie like, FYI.

So mix it all together, it should be a clumpy cookie dough like consistency. Get out your mini muffin/cupcake pan and spray it with a non stick cooking spray or use mini cupcake holders if you prefer. Use a mini ice cream scooper or a tablespoon to spoon the dough equally into the molds. Bake for 5-10 minutes while watching frequently to make sure you don’t over cook them!

I hope you enjoy these yummy baby chocolate chip cupcakes as much as I do, I won’t tell anyone how easy they were to make. ;)

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Video

TUESDAY TIP: CHOCOLATE SOMETHINGS

 

 

 

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

The Cinnamon Snail

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I had the luck of running into the “Cinnamon Snail” truck downtown while running to an audition the other day. So naturally I promised myself a treat after I delivered a stellar performance! I had heard of The Cinnamon Snail through the vegan grapevine and started following them on twitter (@veganlunchtruck) to be up to date on their locales, however this rendezvous was just serendipitous. These lovely people had quite a gamut of delicious treats for me to choose from but after wavering back and forth I made the executive decision to go with there signature treat – the cinnamon snail ( aka a vegan cinnamon roll) and some deliciously yummy coconut milk iced coffee. It was fantastic! You could not even tell it was vegan, taste and texture the same as a yummy cinnamon roll anywhere. My only nitpicky complaint would be that I would have loved it warmed up a little bit, but that could just be a personal preference of mine. The iced coffee was out of this world and I definitely want to catch up with them soon to sample more goodies! Oh and also worth noting that they had some incredible looking gluten free treats on the truck as well. So follow @veganlunchtruck on twitter and stop by and indulge in some vegan goodies when their in your hood! Then, let me know what other amazing things you recommend from them and I’ll be sure to test them out when we meet again!

 

 

 

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Strawberries and Cream Cupcakes

I made these delicious morsels yesterday for my boyfriend’s birthday and they turned out ah-mazing, if I do say so myself. Now, if your New Yorker, you should be ordering them online and having a fresh batch delivered to your home office, but if your an out of towner, I’ll let you in on a few tips so you can play at home!

strawberry secrets

Well first of all, whenever I’m making a fruit infused cupcake I always use fresh organic fruit. Ripe, fresh strawberries chopped up are the heart of this fabulous treat. I puréed about 3/4 of the pint of strawberries in my blender and added it to the vanilla vegan cake batter base. With the remaining 1/4 I chopped into small pieces and folded it into the tofu cream cheese icing. The icing just tastes incredible and it’s so simple! It tastes just like a strawberry fribble from Friendly’s, for those of you who know what that is.

Secondly, I found this amazing strawberry infused apple sauce that I used instead of oil to not only add some moisture and strawberry flavor to the cake but it also makes the cupcake a bit lower in fat and cals by eliminating the oil!

So there you have it! Two easy steps to change your plain vanilla cupcake recipe into an adorable strawberries and cream creation! Play around and enjoy!

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Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

The Best Vegan Buttercream I’ve Tasted

I found this yummy vegan buttercream icing recipe on CHOW.com and then did a little improvising for my last batch of mint cookies and cream cupcakes! It’s super easy and very easy to manipulate for whatever flavor you desire! For example, I broke up some Newman’s Own Hint ‘o Mint cookies and mixed it into the batter and then topped it off by chopping the cookies into quarters and sticking them on top.

THE RECIPE:

1/2 cup non hydrogenated shortening

1/2 cup non hydrogenated margarine

3 1/2 cups powdered sugar

1 1/2 teaspoons of vanilla extract

1/4 cup of vanilla soy creamer

Now, just beat the shortening and margarine together till well combined, add the sugar and beat for another three minutes or so. Then just add your vanilla and soy creamer, mix for another 5-7 minutes till fluffy and you’re all set!

I like to dollop this kind of icing, taking advantage of its fluffiness  instead of piping it through a bag. (But that’s just my preference!) Also, I add unsweetened cocoa

powder (judging pretty much by taste) to get a chocolate buttercream and then top with vegan mini chocolate chips for my double chocolate cupcakes below.

Oh So Heavenly Heart Cupcakes

These cupcakes are so adorable they truly make me feel like I’m back at a middle school Valentines Day dance..only that Martha Stewart is the caterer. Here’s a snazzy way to take a potentially bland cake like angel food and make it live up to it’s lofty name.

Oh So Heavenly Heart Cupcakes

1 box of your favorite angel food cake mix
1 tsp of almond extract
1 package or Tofutti vegan cream cheese or regular low fat cream cheese, depending on your preference

Icing..
1 cup of frozen fat free whipped topping
1/2 cup of confectioners sugar
2/3 cup of strawberry jam warmed

And 12 strawberries cut in half

Heat the oven to 350 degrees F. Make the angel food cake mix according to package directions, adding your almond extract. Pour batter evenly amongst your two tray of 12 individually lined cupcake molds and bake for 20 mins or until done. Let them cool COMPLETELY.

Now, if you have a cupcake plunger you fill your cupcakes with strawberry jam by plunging into the center ofnthe cupcake, scooping the jam in and then replacing the removed cupcake top. Then, mix on low speed with an electric mixer, combine the Tofutti or cream cheese, your whipped topping and confectioners sugar. Pipe the mixture into a heart shape on top of every cupcake and then fill the center with strawberry jam. Voila!

And now you can really tell them to ‘eat their heart out’ :)

I YUMMMM YOU Cupcakes

These delicious cupcakes are a perfect treat for a special someone or for yourself if your in the mood for some chocolately

“I YUMMMM YOU” Cupcakes

1 CUP ALL PURPOSE FLOUR
1/4 CUP UNSWEETENED COCOA POWDER
1/2 TEASPOON BAKING SODA
6 TABLESPOONS OF UNSALTED BUTTER SOFTENED (You can substitute all or half of the butter with applesauce for a lower calorie treat or use Earth Balance/Soy Butter)

1/2 CUP GRANULATED SUGAR
2 LARGE EGGS (You can substitute for 6tsps of flaxseed meal mixed with 2tsps of water)
1 TEASPOON VANILLA EXTRACT
1/2 CUP OF MILK (YOU CAN USE SOY, RICE, ALMOND OR REGULAR MILK)
— OPTIONAL ADD INS (I USE BUT NOT NECESSARY)
4 HEAPING TBLSPNS OF RASPBERRY PRESERVES
CHOPPED UP MILK AND DARK CHOCOLATE BARS

THE ICING -
2 PARTS NUTELLA 1 PART MARSCAPONE
(EX  1/2 CONTAINER OR MARSCAPONE AND 1 WHOLE CONTAINER OF NUTELLA)
*I USE 2 CONTAINERS OF NUTELLA AND 1 FULL OF MARSCAPONE
OPTIONAL — WHITE CHOCOLATE SHAVINGS ON TOP