4th Blogiversary! – Chocolate Hazelnut Cupcakes

by Charlie Rioux on August 13, 2014

I created Sweet Salty Spicy FOUR years ago (!) on August 13, 2010. Time passes by so quickly!

candles

I actually mark the date every year and plan a recipe especially for that date. For the past three years, those recipes were quite delicious:

  1. Strawberry Jello Almond Cupcakes with Banana Pudding Frosting
  2. Birthday Cake Granola
  3. No-Bake Raspberry and Hazelnut Cheesecake

strawberry_jello_almond_cupcakes_banana_pudding_frostingbirthday_cake_granolaNo-Bake Raspberry and Hazelnut Cheesecake slice
This year, I totally forgot not only to check the date, but also that there was such a thing as my blogiversary! If it wasn’t for a calendar alert on my computer, I wouldn’t have seen it pass by! I did have some awesome cupcakes waiting to be posted, so I was lucky enough to have a recipe for the occasion. Yay!

These cupcakes have a strong chocolate flavour and the Frangelico adds a nice subtle hazelnut touch (and we all know that chocolate and hazelnut are a perfect combo!)

Chocolate hazelnut cupcakes

Chocolate Hazelnut Cupcakes

Adaptation of Vegan Chocolate Cupcakes, Oh She Glows

Print recipe

Ingredients:

  • 1/2 cup non-dairy milk (I use almond)
  • 1/2 cup Frangelico
  • 3/4 cup golden cane sugar
  • 1/3 cup light-tasting oil
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp pure vanilla extract
  • 1 1/2 cups unbleached all purpose flour
  • 1/3 cup cocoa powder, sifted
  • 1 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon

Frosting ingredients:

  • 1/2 cup Earth Balance buttery spread
  • 4 tbsp Frangelico
  • Pinch of salt
  • 4 cups icing sugar

Decoration (optional):

  • Dark chocolate
  • Hazelnuts
  • Cacao nibs

Directions: Preheat oven to 350°F and line a muffin pan with cupcake liners. With an electric mixer, beat non-dairy milk, Frangelico, oil, sugar, apple cider vinegar and vanilla extract. Beat on medium speed for 1-2 minutes. In a medium bowl, mix flour, cocoa powder, baking soda, salt and cinnamon. Add to the liquid mixture and beat until all the clumps are gone.

Spoon the batter in the prepared cupcake pan, about 2/3 full for each. Bake for 22 minutes or until the cupcakes slowly spring back when pressed with a finger. Allow to cool completely before frosting.

For the frosting, beat the Earth Balance with an electric mixer. Mix in Frangelico and salt. Gradually add the icing sugar (1/2 to 1 cup at a time) and mix until fully combined. Continue mixing for 5 to 10 minutes until white and fluffy.

Makes 12 cupcakes

Chocolate hazelnut cupcakes wiht Frangelico

Choco hazelnut cupcakes

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Cranberry-Orange Granola (vegan & gluten-free)

by Charlie Rioux on May 15, 2014

Before making granola for the first time, I thought it was hard and long to make. Then I made it once, and realized it is soooo quick and easy! Since then, I developed a love for making granola and creating new flavors. This is my fifteenth granola recipe! Crazy!

Cranberry Orange Granola Vegan Gluten-Free

I actually created this recipe during the holidays because I wanted something christmasy and I thought orange and cranberries were perfect. It was my first time using orange in a granola and I loved it! It definitely yields a sweet and flavorful granola.

Although I created the granola during the holidays, fruity flavors are also perfect for spring! So here I am, sharing a granola recipe that is, in fact, perfect for every season.

Cranberry-Orange Granola

Cranberry-Orange Granola


Print recipe

Dry ingredients:

  • 3 cups rolled oats
  • 1 cup brown rice crisp cereal
  • 2 tbsp flax seeds, grounded
  • 3 tbsp hemp seeds
  • 1/3 cup pepitas
  • 1/3 cup walnuts, chopped

Wet ingredients:

  • 1/4 cup brown rice syrup
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil
  • 1/2 tsp pure vanilla extract
  • 1 tsp orange flavor
  • zest of 1 orange

Add-ins:

  • 1 cup dried cranberries

Directions: Preheat oven to 325°F and line a baking sheet with parchment paper. In a large bowl, mix dry ingredients. Add all the wet ingredients to a small saucepan. Cook over medium-low heat, stirring, until everything is well combined. Pour on dry ingredients and stir until coated.

Spread evenly on the baking sheet and bake for 20 minutes, stirring after 10. Let cool completely on the baking sheets.

Transfer to a bowl and stir in the dried cranberries. Store in an air-tight container.

Cranberry Orange Granola

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I’m back with a design update!

May 9, 2014
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It’s been quite a while since I posted! I actually have a pile of recipes getting bigger and bigger that I really want to post! And I’ll start to do so next week :). I had a long and extremely demanding semester at school that made it hard to keep on blogging. At the same […]

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Top 5 Popular Recipes of 2013

January 1, 2014

1. Cauliflower Vegan Bolognese   2. Acorn Squash and Carrot Soup   3. Spicy Cheesy Kale Chips   4. Fresh Mango & Tomato Salsa   5. Almond Butter Coconut Chickpea Curry

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Mango & Coconut Banana Bread

November 24, 2013
Thumbnail image for Mango & Coconut Banana Bread

I love making banana bread. It is so easy to make and delicious, and you can change your add ins to make any flavor you want. One time I decided to add some dried mango and it was so delicious, I had to make it into a real recipe. It was on my to-do recipe […]

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