IT and Cupcakes

Baking cupcakes is not usually associated with Information Systems: It's associated with warm, fuzzy feelings while Information systems are cold-cut and technical.  But to operate a business successfully, systems like Excel and Microsoft Office are critical to stay organized. Using formulas in excel to make a Invoice template, that can be adjusted for each Peace Treat order we recieve, is just one example of why Excel is a great resource! Additionally, by using tables with fields and records, we are able to stay on-top of our expenses and revenues so that we know exactly how much money we're able to donate to our partner charity: Little Footprints Big Steps. Peacetreats also takes advantage of google calendar, as well as doodles for easy scheduling. Last, but not least, social media is our primary way to communicate with our bakers and cupcake lovers. Like us on Facebook and follow us on Twitter! @PeaceTreats and http://www.facebook.com/#!/peacetreats?fref=ts. Where would business be today without these systems?

Pumpkin Cupcakes

Before we get too far into winter, be sure to take advantage of the fall vegetables- squash- and fill your home with the sweet smell of fall!

Ingredients:

• ¼ cup plain almond milk or soy milk
• 1 t. cider vinegar
• 1 ¼ cup all-purpose flour
• 1 t. baking powder
• ½ t. baking soda
• 1/3 cup white granulated sugar
• 1/3 cup packed dark brown sugar
• 1 t. ground cinnamon
• ½ t. ginger
• ½ t. nutmeg
• ½ t. salt
• ½ cup pumpkin puree
• ½ cup canola oil
• 1 t. vanilla

Preparation:

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a small cup, combied the almond milk (or soy milk) and vingear. Allow mixture to rest for 5 minutes.
3. In a large mixing bowl, mix together the flour, baking powder, baking soda, sugars, cinnamon, ginger, nutmeg, and salt. Set aside.
4. In another mixing bowl, mix together the pumpkin puree, canola oil, vanilla and almond milk-vinegar mixture. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, filling each liner about ¾ full. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of a cupcake emergest clean.

Cappuccino Cupcakes and Frosting

Has midterm season got you down? Tired from lack of sleep and late halloween nights? Try these cappuccino cupcakes topped with delicious cappuccino frosting--they'll surely boost your energy!


photo taken by Cassandra Tooley

Cupcake Ingredients:


• 1 cup Non-Dairy Milk (Soy)
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cups All Purpose Flour
• 1 cup sugar
• 3/4 cup Cocoa powder
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/3 cup Oil
• 2 teaspoons Vanilla Extract

Directions:
1. Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.
2. In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
3. Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
4. Once the milk has curdled, stir in the oil and the extract. Whisk it well to combine.
5. Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.
6. Fill each muffin tin 3/4ths full of the batter.
7. Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.
8. Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you frost it!

Icing Ingredients:

• 1 Tbs instant coffee
• 2 Tbs hot water
• 4 cups icing sugar
• 1 cup margarine

Directions:
Mix margarine and icing sugar in a large bowl. Pour in the coffee mixture and add more soy milk as necessary to reach desired consistency (do trial and error – add until coffee/milk until it tastes cappuccino-enough to your liking!)
 

Lemon Poppyseed Cupcakes

Light and airy.The perfect pick-me-up for a rainy day! (or any day)!

Ingredients:

2 cups flour
3/4 cup sugar
1 tsp baking soda
4 tbsp poppy seeds
1/2 tsp salt
1 1/2 cups non-dairy milk
1 1/2 tbsp pure lemon extract or 2 tbsp lemon juice
1/4 cup applesauce
1 tsp vanilla extract
1/4 cup canola oil
1 tsp white vinegar

Directions:

1. Mix the milk, lemon juice, applesauce, extract, oil and vinegar together.
2. In a separate bowl, sift together the flour, sugar, baking soda, poppy seeds, and salt.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Spoon into a greased muffin tin and bake at 375 for 15 minutes or until cooked ( test with a toothpick, if it comes out clean there done!)
5. Let cool completely
6. Top with Citrus glaze (see instructions below)

Citrus Glaze:

• 1 1/2 cups confectioners’ sugar
• 1/4 teaspoon grated lemon zest
• and 3 tablespoons fresh lemon juice, plus more if needed

Combine all ingredients in a bowl. If mixture is too thick, slowly add milk until it's of maple-suryp consistency. For garnish, you may choose to top each cupcake with a sprinkle of: lemon zest, poppy seeds :)

Classic Vanilla Cupcakes

You can never go wrong making Vanilla Cupcakes. They're timeless and delicious. Give this recipe a try!

 Ingredients 

• 1 ¾ cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened plain soy milk
• ½ cup canola oil
• 2 tablespoons vanilla extract
• 1 tablespoon white or apple cider vinegar

 
Instructions:

1.  Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners or 2 (24-cup) mini cupcake pans.

2.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3.  In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
4.  Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes (or mini cupcakes for 8-10 minutes), or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Red Velvet Cupcakes!

It's fall! we're surrounded by colors: yellow leaves, orange pumpkins.. why not add some Red cupcakes to the list? Try our delicious and easy, vegan recipe!



Ingredients:

• 1 cup Non-Dairy Milk (Soy)
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cups All Purpose Flour
• 1 cup sugar
• 2 tablespoons Cocoa powder
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/3 cup Oil
• 2 tablespoons Red Food Coloring (make sure that it’s vegan)
• 2 teaspoons Vanilla Extract

 

Directions:

1.  Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.

2.  In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.

3.  Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.

4.  Once the milk has curdled, stir in the oil, food color and the extract. Whisk it well to combine.

5.  Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.

6.  Fill each muffin tin 3/4ths full of the batter.

7.  Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.

8.  Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you can frost it.