miércoles, 4 de mayo de 2011

Triple Berry CupPies!

Triple Berry CupPies!, originally uploaded by MeeshOne.Love.
Even though I have been dying to dig in to my new copy of Vegan Cupcakes Take Over the World I just haven't been dying for cupcakes. I know, it sounds crazy right? We've just been craving fruit pies and if I'm going to do it I'm going to make it a little healthier and a lot tastier...oh and Vegan, of course! I don't know what came over me but I had a serious wave of kitchen creativity and out it came...CupPies!! I didn't know if it was even possible, or if they would turn out okay. I thought I was going to be an evening of serious experimenting, but to my most pleasant suprise they were no trouble at all, they did exactly what I wanted them to...and they came out absolutely delicious to boot! I know you're longing to make your own so here's the recipe!

Triple Berry CupPies!
Bake: 350 degrees
Bake Time: 40 minutes

First thing first, prepare the Crust (you can always use store bought)!
Crust Ingredients:
2 1/2 Cups Flour
1/2 teaspoon Salt
1 Cup Earth Balance spread
6 Tablespoons Cold Water

In a large mixing bowl, combine the flour and salt. Cut the Earth Balance into the flour mixture, if you have a fancy pastry tool (you lucky thing you!) use it here, otherwise cut the "butter" into pieces and use a fork to "cut" it into the flour mixture, do this until everything is well mixed (it will look a little crumbly). Then add the water and mix until it forms a dough and knead it for a minute. Split the dough into two equal parts and wrap each in wax paper and let it chill in the fridge for about 30 minutes.

When the dough is ready, roll it out to about 1/4" thickness. To make a mini crust that will fit comfortably into a muffin tin, I used a cupcake liner as a template. Just flatten it out and lay it onto the dough, then use a knife to cut around the circle , do this until you have used up all the dough.
*Note: You can also use some of the crust to make a lattice topper for your CupPies!*

Lightly grease a muffin tin and press the little crusts into each cup. Be sure to poke a few holes in the bottoms with a fork.

Now let's make the filling!!
Berry Filling Ingredients:
2 1/2 Cups frozen Strawberries
2 Cups frozen Blueberries
1 Cup frozen Raspberries
6 Tablespoons Arrowroot Powder or Cornstarch
6 Tablespoons Pure Cane Sugar

Mix the berries with the Arrowroot Powder and place in a pot. Cook over low heat until the berries are thawed and the mixture starts to thicken. Then add the sugar and mix well. Remove from heat.

Tasty Crumb Topping Ingredients:
1 1/4 Cups Whole Wheat Pastry Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 Cup Pure Cane Sugar (or 1/4 Cup Brown Sugar)
1/2 Cup Earth Balance spread

Mix all dry ingredients together and then add the Earth Balance and mix with your hands to make a crumbly crumb topping!

Fill each crust with filling and top with topping and bake in your preheated 350 degree oven for 40 minutes. When the timer goes off take those little cuties out to cool. Eat and enjoy! Ooh, and serve with a scoop of Ciao Bello Coconut Sorbet...our fav!

Happy Baking!

No hay comentarios:

Publicar un comentario