Today marks the one year birthday of Manifest Vegan!
I can’t even explain how fun and rewarding this past year has been. You guys are the best, seriously!
I have over 1000 subscribers to my feed already… thank all you so much! I look forward to many more years and many more recipes. But for now, I’ll spare you anymore of this mushy talk and get straight to the presents!
In honor of turning one, I (and many readers who so kindly chimed in) have decided that a little giveaway is in order- you know, to say “thanks”, for keeping this thing alive. I wanted to give you guys a chance to get a present that I totally want for myself… because, isn’t that what birthdays are all about?
I have become an ice cream making fanatic lately… especially since Autumn has arrived. Makes perfect sense, right? Although, I am using an ancient rock-salt-type-bucket-thing that makes a helluva lotta noise and a pretty incredible mess.
This sleek little Cuisinart (pictured below) seems like it would be waaay better than what I’m using; and it’s red!
Mine’s the color of a 1984 apple computer. With a brown bowl.
I have also included an easy recipe for some party-worthy cupcakes…. that will go nicely with champagne ice cream. Oh hell yes.
Strawberries ‘n’ Cream Cupcakes- Vegan & Gluten Free
Strawberry Cupcake Ingredients:
- 1 cup vegan granulated sugar
- 3/4 cup olive oil
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1 tsp xanthan gum
- 1/2 cup almond milk
- 3 tbsp vinegar
- 1/2 cup very small chopped strawberries
- extra sorghum flour
Cream Frosting Ingredients:
- 2 1/4 cups vegan confectioner’s sugar
- 3 tbsp vegan margarine
- 4 tbsp almond milk
Preheat oven to 350 °F. Line a standard sized muffin pan with 10 paper liners or lightly grease and flour the pan.
- In large bowl, mix together sugar, olive oil, vanilla, salt and baking powder.
- In smaller bowl, sift together sorghum flour, tapioca flour, potato starch, and xanthan gum.
- Gradually add flours to olive oil and sugar mixture. Stir in almond milk until everything is well combined.
- Add vinegar 1 tablespoon at a time, stirring well after each addition.
- In small bowl, lightly toss strawberry pieces with a little sorghum flour to coat. Fold strawberries into batter to evenly distribute throughout.
- Drop a little less than 1/4 cup of batter in each baking cup.
- Bake about 30 minutes in preheated oven.
- Let cool and then make frosting.
To make frosting:
Combine frosting ingredients by hand and then use an electric mixer on high speed to make the frosting fluffy. Keep chilled before use to avoid melting.
Pipe onto cupcakes after they have thoroughly cooled. Chill briefly and drizzle with melted chocolate. Enjoy!
Store in fridge…
Giveaway Rules and other stuff: UPDATE! CONTEST NOW CLOSED! THANK YOU EVERYONE! Winners will be announced October 2nd.
- To enter, just leave a comment letting me know you’d like this fancy machine, and your favorite ice-cream flavor. Make sure, in the comment form, you fill out a correct email address so I can get in touch with you if you win. I promise I will never share any of your personal information with anybody, ever.
- If you’d like to leave a comment and not be entered… that’s okay too! Just don’t tell me your favorite ice cream flavor! :)
- The contest will end on October 2nd at 12:00am Eastern Time. I will announce the winner the next day.
- To choose the winner, I will be using a random number generator.
- I am doing this out of my love for blogging and ice cream… and this giveaway is not being sponsored by anyone but Mr. Manifest Vegan and myself.
- Open to anyone, anywhere!
- One entry per person.
Here’s the deets on the machine [from Amazon]:
Cuisinart ICE-20R 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt & Sorbet Maker, Red
Creating up to 1-1/2 quarts of ice cream, frozen yogurt, sorbet, or frozen drinks at home takes only about 20 minutes with this electric appliance, and salt and ice are not needed. After the machine’s chilling chamber has been in the freezer for about eight hours the liquid between its walls becomes thoroughly frozen. The chamber then goes atop the power base, the unit’s paddle goes into the chamber, the transparent top is locked in place, and the machine is turned on. Ingredients go into the chamber through an opening in the top as the paddle turns. The chamber chills the ingredients to whatever consistency is desired–though dense treats are hard to make because the paddle churns in air.
Chocolate chips, chopped fruit, nuts, and other special ingredients can be added toward the end. The nonstick chamber makes cleanup a snap. Storing it in the freezer ensures a frozen confection is only 20 to 40 minutes away when the mood strikes. The machine measures 10 inches in diameter and 15 inches high and weighs 9-1/2 pounds. It carries a three-year limited warranty. A detailed instruction booklet including many recipes comes included. –Fred Brack
Thanks, everyone, for being awesome!
PS: If you haven’t yet subscribed to Manifest Vegan (“subscribe” button in the upper right hand corner), or aren’t following me on facebook or twitter… it would be extra birthday-tastic if you would do so today (or any day, really)!