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BPA Free Snapware 38 Piece Airtight Plastic Storage Container Set $31.99 Easy open and close latches, containers are leakproof and seals airtight…. |
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Food Picks&Forks / Bento Decoration (Animals) 10Pcs. $3.99 The cutestanimals bento picks in your bento lunch box! This set brings together the elephant,lion, panda, rabbit and frog, to make your lunch box unique! Ten picks to beused anytime with your bento but also, fruits, cakes, olives… Agreat accessory to have on a picnic to keep hands clean.Features: Included 10 pieces: 10 picks Color: black, green, yellow, white, blue, pink … |
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Itzy Ritzy 2 Count Snack Happened Mini Reusable Snack Bag Lead free YKK zipper top keeps crumbs, drips & contents securely inside – Zipper not Velcro for SILENT Snacking! 100% cotton designer fabric exterior with thick and lush PVC-Free waterproof lining interior – No cheap nylon here! Reusable + Washable + Eco-friendly + Fashionable CPSIA tested and compliant Patent Pending… |
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The Gift Wrap Company Crafted Cupcake by Jill McDonald, Deluxe Gift Wrapping Paper, 30-Inches Wide x 5 Feet Long, 12-Count Packages $55.10 The Gift Wrap Company is the oldest established manufacturer of Gift Wrap in the U.S. With a knowledge of what people want to dress up their presents and make you smile as you give and receive, The Gift Wrap Company provides high quality wrapping paper, gift bags and much more. Our deluxe Crafted Cupcake pattern by the artist Jill McDonald is colorful and fun. It won’t tear easily as you wrap unus… |
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Disney Minnie Mouse Cupcake Kit in Daisy Duck Collectible Tin #2 by Crispie Sweets – Sprinkles and Baking Cups Set $39.99 These adorable Cupcake Kits are pre-matched for you with deliciously sweet sprinkles that are perfectly coordinated to match the charming baking cups. Each Cupcake Kit contains 60 baking cups, and three 2 ounce jars of sprinkles (by volume, not by weight), and a BONUS card that contains 10 Tips for Baking Perfect Cupcakes all in an adorable lunch box-style collectible tin. These kits make a specta… |
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Spiderman Cupcake Kit in Collectible Tin #2 by Crispie Sweets – Sprinkles and Baking Cups Set $39.99 These adorable Cupcake Kits are pre-matched for you with deliciously sweet sprinkles that are perfectly coordinated to match the charming baking cups. Each Cupcake Kit contains 60 baking cups, and three 2 ounce jars of sprinkles (by volume, not by weight), and a BONUS card that contains 10 Tips for Baking Perfect Cupcakes all in an adorable lunch box-style collectible tin. These kits make a specta… |
Cupcake Lunch Box!
Betty’s Lunchbox Carrot Bran Cupcakes Recipe
Cupcake Lunch Box Questions
What are your favorite Vegetarian/Vegan Cookbooks?
I’m looking for some new recipes.
I own the following:
Veganomicon
Vegan With A Vengeance
How it all Vegan
Garden of Vegan
Vegan Cupcakes Take Over the World
Vegan Lunch Box
The art of Indian vegetarian cooking – Yamuna Devi. North Ryde, New South Wales, Australia: Angus & Robertson, 1987.
ISBN 0 207 15594 1
The Back to Eden cookbook – The Jethro Kloss family, Promise Kloss Moffett and Doris Kloss Gardiner. Illustrated by Daniel Guild. Loma Linda, California, USA: Back to Eden Books, ©1974, 1981.
ISBN 0 940676 03 6
A cook’s tour of south India – Vimla Patil. New Delhi, India: Sterling, 1988.
ISBN 81 207 0947 0
Dakshin : vegetarian cuisine from south India – Chandra Padmanabhan. Pymble, New South Wales, Australia: Angus & Robertson, 1994.
ISBN 0 207 18187 X
Eastern vegetarian cooking – Madhur Jaffrey. London, UK: Arrow, 1990.
ISBN 0 09 977720 7
The essential vegetarian cookbook. Millers Point, New South Wales, Australia: Murdoch Books, 2004.
ISBN 1 74045 409 X
Far eastern vegetarian cookery : over 200 distinctive recipes from China, Japan, Thailand and Indonesia – David Scott. London, UK: Century, 1987.
ISBN 0-7126-1430-3
The Hare Krishna book of vegetarian cooking – Adiraja dasa. Bhaktivedanta Book Trust.
Indian vegetarian cookery – Jack Santa Maria. London, UK: Rider and Company, 1973.
ISBN 0 09 116391 9
Italian vegetarian cookery – Paola Gavin. London, UK: Macdonald Optima, 1987.
ISBN 0-356-14221-3
Jewish vegetarian cooking : the finest traditional recipes, made exciting and original by the use of healthy, natural ingredients – Rose Friedman. Wellingborough, Northants, UK: Thorsons, 1984.
ISBN 0-7225-0910-3
New Chinese vegetarian cooking – Kenneth Lo. London, UK: Diamond, 1996.
Pritam Uberoi’s pure vegetarian Indian cookery – Pritam Uberoi. New Delhi, India: Sterling, ©1981.
South of the border freshness : vegetarian dishes of Latin America. Rapidan, Virginia, USA: Hartland Publications, 1999. (available as an electronic book on eBay)
I own the above, and will probably own the following when I can find a copy:
The Moosewood cookbook.
Skinny b*tch in the kitch.
Vegan with a vengeance.
Brownies Inspired Cupcake
Brownies Inspired Cupcake
The cupcake attraction has exceeded the children’s parties and now it seems that everyone has a passion for cupcakes. Cupcake bakeries are opening everywhere. Bookstores are stocking cookbooks about cupcake.
When combining a cupcake with a brownie, you get a satisfying; chocolate flavor in a cupcake. Brownie cupcakes are delicious and dense, with soft raisins giving it a smooth texture. This recipe is very easy – all you need is in a pot, stove, oven and some basic ingredients.
Decorate your cupcakes with sugar or glaze, perfect for lunch box treats or dessert. The cupcakes can be butter creamed for parties. This recipe is sure to satisfy your sweet tooth.
Makes 12 cupcakes
Ingredients:
3 blocks (85 g) unsweetened chocolate
1/2 cup (125 g) margarine or butter
1 1/2 cups (375 ml) sugar
3 eggs
1 1/2 (7.5 ml) tsp vanilla
1 cup (250 ml) self-raising flour
1 cup (250 ml) chopped walnuts
1 cup (250 ml) Raisins
Buttercream Frosting:
1 stick (225 g) butter, softened
1 box (450 g) powder sugar
1 tsp (5 ml) vanilla extract
Pinch of salt
2/ 3 Tsp (10/ 15 ml) milk
1. Heat oven to 180⁰ C. Grease or line a muffin tray (12 cups) with paper baking cups.
2. In large saucepan, over low heat, combine butter and chocolate; heat until melted, stirring occasionally. Remove from heat. Stir in sugar; mix well.
3. Blend in vanilla and eggs. Stir in flour, raisins and walnuts. Spoon batter into prepared muffin cups, almost filling to top.
4. Bake at 180⁰ C. for 30 minutes. Cool on wire rack. Sprinkle with powdered sugar or frost.
Frosting:
In mixing bowl, combine first 4 ingredients and 2 Tsp (10 ml) of milk. Combine with electric mixer, on low, until blended. Beat on high until fluffy, adding extra milk as needed for consistency.
About the Author
Daniel is an SEO content writer you can view more of his works at SEO and he enjoys his time developing forex trading systems and writing tutorials and articles about Forex and many other niches.
