The past weekend I went to my hometown to help move my grandma's things. It was a bittersweet feeling, more bitter than sweet. My grandma passed away two months ago and even though I will forever miss her, I'm happy she's finally with my grandpa. Both my grandmother and my grandfather left a great legacy.
They were responsible for creating and supporting a big and loving family. I share more memories with my grandma than with my grandpa (my grandpa died when I was just 8 years old), but still every time I look an old picture of him I get this feeling of infinite love and great pride. I'm proud to be part of this huge family. Let's just say they're pretty awesome.
One of the things I got from her is this jewelry box, it was a little dusty, so we cleaned it.
Isn't it gorgeous? I love it! It's now one of my favourite things.
I immediately filled it with my earrings, necklaces and with two watches that also belonged to my grandma.
I know have something with me all the time that reminds me of her (I have big hands!)
Now, I have to talk about the cakes, don't I? This time I did some vegan chocolate cupcakes (not completely vegan, I used regular chocolate).
The frosting consisted of coconut milk and bittersweet chocolate (Ghirardelli).
I used gluten free flour (Bob's Red Mill ), just to try a gluten free recipe. And also, because my boyfriend is gluten sensitive, and he's usually my number one fan.
Do you know this famous poster of Le chat noir? I got it in Paris :)
This little Chinese cup belonged also to my grandma, it is now part of my cup collection (yes, I collect cups).
Vegan Chocolate Cupcakes
Yields 12 cupcakes
Vegan Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 1/4 cup vegetable oil
- 1 cup water
- Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
- In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Using a spatula, mix the batter until smooth.
- Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.
For the Whipped Chocolate Glaze
- 6 ounces semi-sweet chocolate, finely chopped (use dairy-free to keep vegan)
- 1/2 cup coconut milk (or heavy cream, for non-vegans)
- Place chopped chocolate into a mixing bowl. Set aside.
- On medium-high heat, bring coconut milk to a boil, stirring occasionally to prevent the milk from scorching. Pour milk over the chocolate, making sure that the milk covers the chocolate. Allow to sit for several minutes before stirring until smooth. Allow frosting to rest on the counter until it cools down and thickens to a pipe-able consistency (anywhere from 20 to 40 minutes).
- Beat the frosting for several minutes until it incorporates air and feels lighter. Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes.