Oatmeal cookie cupcakes

I was inspired by this recipe over at Peas and Thank You

Ingredients (Makes 12-18 cupcakes)

1 c. old fashioned oats
1 1/4 c. boiling water
1/4 c. coconut oil
1/4 c. almond butter
2/3 c. unsweetened applesauce
1 c. organic sugar
1 t. vanilla
1/2 c. whole wheat pastry flour
1 c. all-purpose flour
1/2 t. baking soda
1 1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg

I subbed Earth Balance soy free spread melted for the coconut oil and Sunbutter for the almond butter.
I'm allergic to coconut and almonds, but my subs worked fine.
I also added 1/4 cup of Enjoy Life chocolate chunks and 2/3 cup of craisins.

“Cream Cheese” Frosting:

4 oz. vegan (i.e. Tofutti) or organic cream cheese
3 T. vegan margarine (i.e. Earth Balance)
dash of salt
1/4 t. vanilla extract
2 c. powdered sugar
optional: toasted coconut and pecans for garnish

I used regular cream cheese and used a craisin for garnish.

Instructions

Preheat oven to 350 degrees.

In a small bowl, cover oats with boiling water and set aside for 15-20 minutes, until water is absorbed.
Meanwhile, beat together coconut oil, almond butter, applesauce, sugar and vanilla until combined.
In a separate bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
When oatmeal is ready, mix it into the wet mixture, and slowly add flour mixture to the batter, stirring until incorporated.
Spoon batter into a muffin tin that has been sprayed with cooking spray or lined with papers.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely.
For frosting, beat together cream cheese, margarine, vanilla, salt and powdered sugar.
When cupcakes are cool, frost and top with coconut and pecans, if desired.









I AM A SWEET GENIUS!

Recipe I want to try

Whoa I just saw this on Food Network's facebook and I just got wide eyed.

In reality I was really only curious on how they make something like the middle of an oreo, thats where the real magic happens.



For the Dough:

1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Filling:

1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Directions

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.


***If I try anything from this, I would probably just make the filling haha.