It has been a while since I last baked even though my last day of work was a couple of weeks ago now. Now that I feel like baking again, I have realised that I pretty much packed all my baking supplies in our moving boxes. See, we are moving again. This time back to Jacksonville, FL and hopefully the last time we will be in a florida. One never knows though. We go where the Navy tells us to but honestly, it has been a blast. I know I would never move to the gulf coast on my own. Despite the horrible year we spent in Milton, FL this journey so far has been amazing and I would not trade it up for anything. The day after my last day of work was Brandons winging. It was a very long and tiring day but I could not have been any more proud of him. When you are going through the process with them learning to fly, you loose sight of the fact that they are one of the few who make it this far. You see them struggle through daily tests as they fly and come home a little more disappointed each day. Sometimes you just don’t have the words of comfort that they need. Now that he has those beautiful gold wings pinned on his uniform, I hope that it’s a constant reminder for him of just how hard he has worked to get where he is and despite him thinking he may not be as smart as other pilots, I hope he can be more confident in his abilities. As far as I am concerned, I married the perfect man.
We were driving home from Church this morning and we were talking about dessert and Brandon asked me to make some cupcakes. I was more than happy to do it because it’s not often that Brandon LOVES dessert and I STILL had my muffin pans unpacked. SWEET! Good deal. Everytime I hear the word “cupcake” I immediately think of the story Brandon told me about her younger sister Brittany who when she was younger couldn’t pronounce cupcake so she would say “pupcake.” Too cute! I really like this cupcake recipe because it’s vegan and it’s so hard to get any alternative ingredients here.
VEGAN CHOCOLATE CUPCAKES
1-1/4 C all-purpose flour
1 C sugar
3/4 ts baking soda
3/4 ts baking powder
1/2 ts salt
1/4 C cocoa powder
1/2 C soymilk
1/4 C vegetable oil
1/4 C boiling water
1/2 ts vanilla essence
Mix dry ingredients together in a mixer with a whisk attachment
Add the egg followed by the soymilk, vege oil, vanilla essence and boiling water.
Whisk until just combined.
Grease muffin tins and fill tins with batter 3/4 full.
Bake at 350 degress F for 15 – 20 minutes or until toothpick comes out clean.
3 c confectioners sugar
1/4 C soymilk
1/4 C cocoa powder
Mix all ingredients in a mixer and mix till confectioners sugar is dissolved and frosting is lump free.
Frost cupcakes once cooled an sprinkle with chopped pecans! YAY!
Brandon before he gets his wings Anna pinning wings on Karl
Winging group VT-31 and VT-35
Baby Leben sunning in the yard
Brandon in San Antonio
Leopard wood we brought for Brandons coffee table project