The Queen’s Cupcakes

It is no secret that I absolutely adore Queen Victoria and Albert’s love story; I have watched The Young Victoria more times than I can remember, so much so that I remember almost every line of the film and yet I still cry at the same scenes every single time. It’s the most beautiful love story that ever was; better even than Romeo & Juliet, Tristan & Isolde, Aragorn and Arwen (yes, I did just say that. So sue me). 

We have another Queen now and I think she’s just as fabulous as Victoria was. I’m actually hoping she’ll reign longer than Victoria did, just so I can say I lived to see the longest reigning Queen of the United Kingdom. I don’t expect Her Majesty reads my blog (although that would amazeballs such an honour), but I dedicate this recipe to her and to all the other kick-arse Queens this country has had. Long live the Queen!

Makes 20 large cupcakes

200g plain flour
1tsp baking powder
200g vegan margarine
200g brown sugar
100ml almond milk
3 flax eggs
approx. 10 tsps any jam (I used my mum’s homemade raspberry jam)

for the cream: one can of full-fat coconut milk and 300g confectioner’s sugar

1. Pre-heat the oven to 180ºC.
2. With an electric mixer (or a wooden spoon and your very strong arm) cream the sugar and margarine together until light and fluffy. Add the flour, baking powder and almond milk and combine well, but do not overmix. 
3. Prepare the flax eggs in a separate bowl: combine 3 tbsps of ground flaxseed with 9 tbsps of tepid water (1 flax egg is made of 1 tbsp ground flaxseed with 3 tbsps water). Whisk together with a fork. Add to the batter.
4. Line the cupcake tins or grease them well and fill the bottom half with the batter. Spoon a tiny bit of jam in the middle (about 1/2 tsp per cupcake) and cover with the remaining batter. 
5. Bake for 20-25 minutes. 
6. For the cream, place the coconut milk in the fridge overnight so the fat can rise to the top of the can. You will then spoon out that thick coconut cream–leaving the thinner “water” at the bottom (use it to make a curry?)–and whip it with an electric beater/whisk. Gradually add in the sugar as you beat until you get soft peaks. Place in the fridge until your cupcakes are ready to be iced. 

As you may have guessed, these are basically a Victoria Sponge Cake in cupcake size. If you’re having a picnic or a street party for the Jubilee these would make a lovely addition to your menu. 

Enjoy with a good old cuppa, in true British fashion. 

— Clem

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