It’s been a little quiet here for the past few weeks as I prepare for a busy weekend ahead and the start of Vegan MoFo next week. I’ve also been suffering from a severe lack of motivation to do anything…. I suppose we can blame pregnancy for that. But just in time for this week’s episode, I have a GBBO recipe for you! [ Read More… ] …
I know, I know. I can hear you all shouting “No! It’s too early! Shove your pumpkin spice where the sun don’t shine!“. But, if I’m honest, I spend most of my late summers being excited for the leaves to start falling and pumpkin and spices to start appearing everywhere, so when I was trying to decide on a flavour for this week’s GBBO recipe and remembered that I had some tinned pumpkin in the pantry, there was no stopping me. Except now I have an open tin of pumpkin that needs using, so I may have to make pumpkin soup, too. What a terrible shame. [ Read More… ] …
Like the rest of the country, I get really into The Great British Bake Off. I’m not usually a massive fan of TV, apart from the Food Network, and I much prefer watching a series or a film on Netflix or Amazon Prime, as I feel that most television programmes sit somewhere between slightly dull and brain-destroyingly stupid. However, when August rolls around, you can be damn sure I’ll be keeping my Wednesday nights free for GBBO, something I usually only do when Doctor Who is running (which, incidentally, usually happens around four weeks after Bake Off starts – September and October always make for great viewing).
Rocky Road has always been a favourite of mine (although not with the glacé cherries – ew). I really wanted to start moving away from adapting recipes and start creating my own, so this is my first attempt at creating a cookie recipe from scratch! I googled the ingredient ratios for standard baked goods and off I went! It’s definitely not perfect, so don’t be too hard on me ;).
I created this recipe months ago. Like, when Autumn started to arrive and it was completely appropriate to post season-inspired coffee beverage cupcakes. Then life got in the way and I never posted it. But because I spent so much time photographing and styling these photos, I think they deserve to be on the blog. Who cares if it’s February? Make them for a Valentine’s Day brunch!
Ingredients (makes 12 cupcakes):
80g vegan spread
200g golden caster sugar
1 tbsp baking powder
1 pinch of salt
240ml cold coffee (I use decaf)
1 splash vanilla
1/2 cup soya yoghurt
1 tbsp egg replacer
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
250g icing sugar
160g vegan spread
1 splash vanilla
1. Preheat your oven to 180°C and line a 12-hole muffin tin with cases of your choice.
2. In a large bowl or a standing mixer, whisk together the 80g of spread, caster sugar, flour, baking powder,salt, coffee, first splash of vanilla, yoghurt, egg replacer and spices. Make sure that the batter is smooth, but don’t over mix it.
3. Divide the batter between your tins. Bake for around 20 minutes, checking frequently.
4. Remove your cupcakes from the oven and let cool.
5. Once your cakes have cooled, beat the remaining spread with the icing sugar and vanilla. I like to mix the spread and sugar with a spoon first – this helps to prevent the mess icing sugar likes to make. Once it has emulsified, you can easily whip the frosting on high speed without wrecking your kitchen.
6. Pipe your icing onto the cupcakes.
For the leaves, I used a small amount of sugar paste (I find the Waitrose own brand to be the best, along with Cake Craft World’s Sattina), which I divided into three parts and coloured red, yellow and orange respectively. I then lightly kneaded the three colours back together until I had a marbled effect, rolled them out and used a Lakeland Leaf Cutter to cut out my decorations. I let them firm up on a baking rack over night to give them some shape, and then placed them on top of the icing.