Things have been a little hectic in my life in the best way possible. This week marks the beginning of full time recipe development-testing phase. Yesterday I baked about twelve recipes of 4 different cookies. I picked my favorite batch of each cookie for taste testing. Two of them were approved, and the other two require minor changes that I mostly insisted on. There was even an oatmeal raisin cookie that I actually liked! Who would have imagined it?! I also created a pretty dreamy vegan rendition of the grocery store sugar cookie with that thick creamy frosting. Yesterday I also found out that my assistant has been hired, that the bakery renovation is two weeks ahead of schedule, and that there is now a complete line of natural, vegan food colorings in tons of shades!
The rest of the week I plan on knocking out recipes for the remaining cookies, all the bars & brownie/blondies. Then it's on to cakes & pies. I'm excited to start making lists of all my ingredients I need to order, all the bakeware I need to set up shop, and finally see the labels that will go on all my products!
So today you are going to have to settle for a simple, yet delicious cupcake. You can also be assured that there are several extravagant desserts coming soon as well. This cake is one of my favorite flavors, vanilla bean. Just add 1 tsp of vanilla bean paste or the seeds of 1 scraped vanilla bean to your favorite white or yellow cake recipe.
The pistachio cream frosting is part of the recipe for a vegan chocolate pistachio whoopie pie from Natalie of Bake & Destroy. When I made those whoopie pies, I knew that cream would end up on top of a cake in the near future. It's such a great sweet & salty combination. If you don't want to tint the frosting with a tube of chemical dye, then I suggest using concentrated chlorophyll. I used it for these cupcakes, and got the exact shade I wanted. If you are trying to get a bright green you might notice a slightly salty, earthy taste but you won't notice that if you are trying to achieve a mint color. Also, I highly suggest that no one ever tries to dye sweets bright green with spinach powder. I found out this year that it will make beautiful hand stenciled shamrock cookies taste like vegetables. Live & learn.
I hope everyone is enjoying this really great spring weather, and maybe even the joy of early season produce! What's exciting in your lives?