I’ve often mentioned how much I love the Hummingbird Bakery books, because even veganised recipes usually come out perfectly and consistently and taste absolutely delicious. Home Sweet Home is no exception! The Cookies & Cream Cupcakes Jake and I made this weekend were fantastic. We used Fox’s Dark Chocolate Chunkies as the cookies and replaced each egg with 1/4 soya yoghurt and 1 tsp commercial egg replacer. Perfect results.