These are heaven sent!
I’ve been practicing my cupcake making skills because I’ve yet to discover the perfect consistency – moist, fluffy and light. I don’t make things easy for myself by using gluten free flour either so the fact that these came out as well as they did has amazed me no end.
After watching this little documentary I was determined to perfect that cupcake batter and whilst this is not a how to guide, I knew from the look of Emily’s batter that those cupcakes tasted go-od.
Y’see, I don’t just get inspiration from vegan blogs and you shouldn’t either. Don’t limit yourself, explore all recipes and then adapt them to suit. Sometimes you even might get lucky and chance upon a wholly vegan recipe by accident, like this Chana Masala I made last night from Smitten Kitchen.
Sure, I’ve made and eaten Chana Masala before but this version really appealed to me and I must say it didn’t disappoint.
I do the same when it comes to fashion – if I only followed vegan fashion blogs it would make for pretty light reading and I’d never have come across such gems as these…..
……and that would make me very sad. Very sad indeed.
This cupcake recipe makes 4 large cupcakes. Yep. That’s it. Four.
Why, says you?
Well, I really don’t need a dozen cupcakes lying about when there’s only myself and my Husband to feed. Four is the perfect amount for an afternoon treat with tea.
If there ever was a perfect afternoon tea cupcake, these are them.
Can you imagine a girly tea party complete with cucumber sandwiches, petit fours and these little darlings?
Bliss, I tell you, sheer unadulterated bliss.
Anyone fancy coming over to mine for vegan girly get together?
1/2 cup gluten free flour (i used a mix of rice, potato, tapioca, maize and buckwheat from Doves)
1/4 cup sugar (or 1/8 cup if you want them less sweet)
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp pink Himalayan salt
3 tbsp unsweetened apple sauce
1/4 cup hemp milk (or soya)
1 tsp vanilla extract
1 tbsp rose water
for the frosting
1/4 cup vegan margarine (I used pure sunflower)
1 cup unrefined icing sugar
1 tbsp rose water
1 fresh fig
Pre-heat the oven to 175 degrees celsius/350 fahrenheit.
Sieve the flour sugar, salt, baking powder and bicarb into a large mixing bowl and gently stir with a spatula to evenly disperse the ingredients.
In a smaller bowl combine the apple sauce, hemp milk, rose water and vanilla extract.
Make a well in the centre of the flour and pour in half the amount of the wet ingredients. Gently incorporate the ingredients using a light folding action adding more liquid as and when needed ensuring not to overwork the mixture.
Line a muffin tray with silicon muffin cases or paper ones depending on what you need the cupcakes for. Half fill each of the cases and bake in the oven for 20 minutes.
At the 20 minute mark insert a toothpick into the centre of the cupcakes, if it comes out clean, they are ready. If not, turn the oven off and let them sit in the cooling oven for a further 5 minutes to ensure they are not baked into rocks – when dealing with gluten free flour always err on the side of caution.
Remove from oven and allow to cool a little before transferring them to a cooling rack.
Meanwhile, make the frosting by beating the margarine, icing sugar and rose water together using a spatula initially and then a whisk to get it light and fluffy. Set in fridge until needed.
When the cupcakes have completely cooled, frost them using a butter knife or small palate knife. You could also ice them using a frosting bag and pipe but I think they look sweeter when smoothed on with a knife.
Quarter the fig and using a sharp knife remove the skin. Then slice each quarter into thin slices and adorn each cupcake with three pieces. Odd numbers work best with food.
I recommend eating them with a dessert fork for added panache. But maybe that’s just me;)