19km and Cupcakes!
April 21, 2009
What a great run on Saturday! 19k for our Westboro half-marathon class in great weather conditions – about 8 degrees and overcast – if only race day could be so perfect. We all followed our strategy of starting off a little slower so we would have enough fuel in our tank to finish strong – mission accomplished. We realized that the last few kilometers of the race will require mental strength as opposed to physical. After about 12 weeks of training we are definitely physically ready and after some positive self-talk during the last few KM we’re prepared mentally as well for the last few weeks of training.
Here is the route we did, 19km starting from the studio Richmond Rd and Kirkwood Ave,
As a reward after the run – I brought cupcakes for the gang here is the recipe. This was a well-deserved reward!
The Candle Cafe’s Cupcakes
1 cup whole wheat flour
1 cup unbleached flour
¼ cup unrefined sugar
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon Salt
1/4 Cup sunflower oil, or other light tasting oil
1 Cup pure maple syrup
1 Cup Soymilk
1 Teaspoon apple cider vinegar
Directions
1) Preheat oven to 350 degrees, grease a muffin pan or line with cupcake papers
2) Sift the flours, sugar, baking soda, baking powder and salt into a medium bowl and whisk to mix. Pour the oil, maple syrup, soy milk and vinegar into another bowl and whisk until foamy. Pour the wet ingredients into the flour mixture and mix until the batter is smooth. Pour the batter into prepared muffin pans and divide evenly.
3) Bake the cupcakes on the center rack of the oven for 20 to 25 minutes. Let cool slightly, remove the cupcakes from the pan.
Makes one dozen lovely little snacks
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Vegan Chocolate Frosting
1 cup vegan margarine – such as Earth Balance
4 cups icing sugar
2 tablespoon vanilla
4 tablespoon soy milk
1/2 cup cocoa powder (or more)
dash of salt
Directions:
Margarine should be at room temperature when being placed in bowl. Blend until mushy, and then add powdered sugar, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother but not too much.
Note: I made half the icing recipe and it was enough for 2 dozen cupcakes
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