And right now we are enjoying the most glorious season that is peony season in Michigan – loads of beautiful blooms everywhere; I missed the peony plant sale last Saturday, but I am still hoping to get myself to the Nichols Arboretum Peony Gardens soon before they are past their peak blooming period. I was thrilled to see that one of the peony plants in our yard was blooming as of yesterday too and cut this dark pink peony to enjoy on our kitchen table! Also, from our yard, are these yellow roses and blooming thyme and chives.
On January 13th, we began the celebration of our 12th anniversary with brunch & ended it with an equally delicious dessert. We ventured out for dinner at a new restaurant in downtown A2 & were not disappointed – Vellum was a treat for the taste-buds!
Here’s a bit of cupcake porn for those who read this blog. Just some simple easy to make minty, chocolatey chip-y, vegan, gluten-free cupcakes for you to enjoy.
The recipe follows Isa Chandra Moskowitz’s book Vegan Cupcakes Take Over the World‘s basic chocolate cupcake recipe. Instead of regular flour substitute gluten-free all-purpose baking flour and a little extra tapioca flour (no more than a tablespoon). Go with the chocolate extract option for the additional extract and I also added a bit of mint extract (1/2 teaspoon) as well. For the icing I followed the directions for mint icing from the book but left out the green food coloring; I wanted to go for the classic peppermint look. Paint thin stripes of red gel food coloring inside a piping bag, 2-3 are all that is needed, then add the icing in to frost. Nothing fancy here other than a few simple substitutions.
We didn’t dye any eggs today, but Ryan did make these awesome Easter egg inspired cupcakes. Thank you, sir, may I have another?