In search of an occasional decadent treat? This recipe was the winner of the Food Network’s Cupcake Wars. Created by vegan Chef Chloe, these cupcakes will win you over too! A tasty twist on traditional strawberry shortcake, the ingredients are easy to find and it's easy to prepare.
1½ cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup coconut milk
½ cup vegetable oil
2 Tbs. apple cider vinegar
2 tsp. vanilla extract
1 tsp. instant espresso powder
1 ½ cups hulled and sliced fresh strawberries Frosting:
4 cups organic confectioners sugar
1/2 cup refined coconut oil at room temperature
1 Tbs vanilla extract
¼ cup water
Make the frosting by combining sugar, oil, and vanilla extract in bowl of mixer; beat on medium-high speed until combined; with mixer running, add 1 Tbs. of water at a time, until reaching desired consistency.
Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
Sift or whisk together flour, sugar, cocoa, baking soda, and salt into bowl; in a separate bowl, mix coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.
Pour wet mixture into dry mixture and mix with fork or whisk.
Divide batter evenly among prepared cupcake liners until each cup is 2/3 full; bake for about 20 minutes or until an inserted toothpick comes out clean.
Once cupcakes are completely cooled, slice off top 1/3 of each cupcake and slather with frosting and sliced strawberries; place top of cupcake back on top and add a bit of frosting and sliced strawberries; dust with confectioners’ sugar.
For this and more of Chef Chloe's delicious cupcake recipes, visit www.ChefChloe.com!
Nana's Cookie Company
In 1992, Miriam “Nana” Diamond was inspired and encouraged by friends and family to pursue her dream of creating a moist and chewy cookie that tasted delicious because it’s baked with the best natural ingredients. She used her 20 years of natural foods experience and started her own vegan cookie company. Almost two decades later, her delicious cookies, cookie bites, and cookie bars can be found in stores across the country. In addition to classic original flavors such as Chocolate Chip, Oatmeal Raisin and Peanut Butter, Nana’s bakes a line of gluten-free cookies, available in Lemon, Fudge, Ginger and many more.
People who eat chocolate more than five times a week are 57 percent less likely to have coronary heart disease than those who don’t. That’s according to a US study of nearly 5,000 Americans. The study took into account such factors as fruit and vegetable intake as well as family history of heart disease.
Jonathan Hodgson, a research professor at the University of Western Australia, said the study reflected a growing body of evidence linking antioxidants known as flavonoids - found in cocoa - with lower risks of cardiovascular disease. "These antioxidants are also found in fruits and vegetables, and particularly in tea,'' he said. ''I think you need to be a little careful promoting chocolate because the flavonoids may be beneficial but it also has saturated fats which may be detrimental.'' According to Frank Ruschitzka, professor of cardiology at the University Hospital Zurich in Switzerland, “Basic science has demonstrated quite convincingly that dark chocolate particularly, with a cocoa content of at least 70%, reduces oxidative stress and improves vascular and platelet function.”
She’s worked at some of the best vegan restaurants in the country, holds a degree from one of the nation’s premiere culinary schools, and just became the first vegan chef to win a Food Network cooking competition—all before age 23! Yes, Chef Chloe Coscarelli is a culinary force to be reckoned with. This past summer, the Los Angeles-based vegan chef blew past the non-vegan competition on Cupcake Wars, taking first place on an episode of the Food Network series. Chloe squared off against three bakers to claim top honors, wowing the celebrity judges with four decadent vegan cupcakes: Ginger Nutmeg Spice with Date Caramel Drizzle, Chocolate Strawberry Shortcake, Crème-filled Chocolate Orange, and Raspberry Tiramisu. In addition to winning a cash prize of $10,000, Coscarelli got the chance to cater 1,000 vegan cupcakes for a high-profile party hosted by OK! Magazine at the Beverly Hilton Hotel, where magazine bigwigs and Hollywood starlets happily devoured her dairy-free desserts.