i bet you’ve never had a vegan deep dish chicago-style pizza. this one was awesome, made with cheezly and teese from chicago soy dairy. next time i will throw some daiya in as well.

S'mores Close-Up

Not too long ago I won a bag of Dandies Vegan Marshmallows from Chicago Soy Dairy  on Twitter (thanks Dan!). I wanted to make an old school fruit salad with them but alas, when they arrived they had melted together and I had one big blob of Dandies. So I stuck them in the fridge and have been contemplating what to do with them. Then it hit me – S’more cupcakes! I made a cinnamon spice cupcake, filled with marshallow, topped with chocolate and a roasted Dandy – divine!

S'mores Cupcakes

The filling is one 10 oz. bag of Dandies and 3 tbs. of Earth Balance melted together to form a gooey mess and very carefully sticking this in a pastry bag! When the cupcakes have cooled, poke a hole with your index finger and fill the hole with the Dandies goodness!

S'more Halfed

The recipe for the cupcakes I used is a hodge podge from Vegan Cupcakes Take Over The World.

3/4 cup soymilk

1 tsp. apple cider vinegar

1/3 cup oil

3/4 cup sugar

1 tbs. molasses

1 tsp. vanilla extract

1 1/2 cups flour

2 tbs. cornstarch

3/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

Mix milk and vinegar and let sit for a few minutes. Sift dry ingredients in a large bowl. In another bowl wisk all wet ingredients and mix with the dry until well incorporated. Bake at 350 degrees for about 20 minutes.

I hope the pictures do them justice because they taste fantastic!

Til next time…