Is January the month you've decided to go fully vegan?
If it is then are you missing some of your favourite treats? You may be developing new tastes or craving old ones?
Well, I'm here to help with the best vegan cupcake recipe for that good old favourite the Bakewell Tart (or Bakewell Pudding if you are from Bakewell).
As I'm sure you all know I'm a Wedding Cake, Birthday Cake and Celebration Cake designer based in the South West of Sheffield which is only 11 miles from Bakewell. Believe me I know a good Bakewell Pudding when I see (or taste) one.
Why not give this recipe a try even if you are not a fully fledged vegan and I promise you won't be disappointed. This is a firm favourite in our house amongst the carnivores too!!!
For the cupcakes
180g self raising flour (can be gluten free but also add 1/4 teaspoon on xanthan gum if using gluten free flour)
200g caster sugar
20g ground almonds
1/2 tsp baking powder
80mls vegetable or sunflower oil
200mls of vegan milk of your choice (I prefer coconut milk)
20mls of cider vinegar
2 tsp vanilla extract
2 tsp almond extract
a few spoons of raspberry or cherry jam
a fistful of flaked almonds
12 cherries or glace cherries (but make sure they are vegan as some contain non vegan food colouring)
The know how
Preheat oven to 180 C (160 fan/ 350 F/ gas mark 4) and line a muffin tin with paper cases
Mix milk and vinegar together and let it stand for 10 mins (don't worry it will look curdled, this is a good thing!) We want it to behave like a buttermilk
Mix all of the dry ingredients together in a bowl.
Add oil, milk and vinegar mix, vanilla and almond extracts and mix very quickly with a metal spoon for a maximum of 15 seconds. Time is of the essence! Don't worry if it doesn't look too well mixed or a bit lumpy!
Bang the bowl on the work surface to pop any bubbles from the raising agents and then spoon it into the muffin cases asap.
Bang, bang and bang again on the work surface before going in the oven to pop any more pesky bubbles, they are always too keen to get to work!
Now get your muffin tray it into the oven as quickly as you can. You need those raising agents to work their magic in the oven not before the mixture gets in there.
Bake for 15 mins or until the top of the cupcakes spring back when pressed.
Leave to cool in tin for 5-10 mins then remove from tin and leave to cool completely on a cooling rack.
Now make the buttercream, do not eat them yet however tempting it seems!
For The Buttercream
Using an electric mixer or whisk, mix together 100g of vegan baking block (I use Stork) although your favourite dairy free spread will do, 2 tsp vanilla extract and 1 tsp almond extract together until nice and creamy.
Add 350g icing sugar and 25 mls vegan milk and mix until smooth. If it is too stiff add more milk sparingly until you have a good consistency. It should be soft but not runny. If you have added too much milk just add more icing sugar.
The cherry on the top
Spread the top of each cupcake with raspberry or cherry jam, then dollop or pipe the buttercream on top of this. Decorate each cupcake with some flaked almonds, be as artistic as you like. Finish each cupcake with a nice juicy cherry.
Now you can eat them...…….enjoy x
Recipe adapted from "The Naughtiest Vegan Cakes In Town" cookbook.
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