Vegan Christmas Tree Cupcakes

#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
My dears, I will be keeping this one short and sweet today. It is after all Christmas Eve, which, where I come from, is pretty much Christmas Day. I’m having to adapt to British traditions this year, so I’m going to be spending the day baking and cooking in preparation for tomorrow, watching Christmas films and generally getting fat and lazy. Just what I need. 

I wish you all something equally merry and satisfying, whatever that means for you. Merry Christmas to you all! xx
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy

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Love and cookies,

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FindingVegan Holiday Link Round-Up!

Another round-up! This one is even bigger and better, and features dozens of the best FindingVegan bloggers on the web. From cookies to gingerbread houses, mouthwatering main means and edible gifts, there’s bound to be something in here for you to enjoy with your family this holiday season.

Vegan Link Round-up!
There are some amazing vegan recipes, books, features and more out there on the internet, but it can be challenging to track down great content sometimes! That is where FindingVegan.com comes in. FV features recipes and more from the best vegan-friendly bloggers on the web! And this year, we FV asked some of its contributors to share their best content in a MEGA-amazing vegan round-up! Check out all that is going on in the vegan community!..

1. Kathy Patalsky, of HealthyHappyLife and founder on Finding Vegan is sharing:
* 12 Days of Vegan Christmas Giveaway + YouTube Series – $2700 grand prize!
* Kathy’s cookbook to kickstart a healthy New Year: 365 Vegan Smoothies
* Triple Chocolate Pumpkin Cake

*photo credit: Kathy Patalsky

2. Rachael Renee of RawHighLife is sharing:
* Amazing raw vegan cinnamon rolls PERFECT for holiday brunch!
* Easy fruit and veggie recipes in her ebook
* The RAW High Life Facebook page

*photo credit: RawHighLife

3. June Burns of Philosophy and Cake is sharing:
* Chocolate Macarons recipe, gluten free + vegan
* Momofuku-Inspired Carrot Layer Cake
* Salty-sweet pecan pie bars with bourbon!

3. Kelly of ThePrettyBee is sharing:
* Vegan Holiday Treats
* Gluten Free Gifts in Jars

*photo credit: Kelly, the pretty bee

4. Aimee of TheVegLife is sharing:
* Her eBook of vegan Christmas Cookies. 25 exclusive cookie recipes for 2014, and more, 50 recipes in total!
* Cranberry Orange Muffins

5. Natalie Thomas of feasting on fruit is sharing:
* Chocolate Peppermint Cookiewiches
* Gingerbread Snack Cakes
* Caramel Hot Chocolate the Fruity Way

*photo credit: Natalie, feasting on fruit

6. Carolyn Murphy of PeaceMeal is sharing:
* Mulled Wine
* Salted Toffee Peanut Butter & Caramel Macchiato Cheesecake Cups
* Garlic and Sun Dried Tomato Cheese Ball

7. Lisa from Healthy Nibbles & Bits is sharing:
* Peppermint Bark Popcorn with Toasted Coconut
* Butternut Squash, Hummus & Guacamole Dip

8. Trinity of Trinity’s Kitchen is sharing:
* Festive Seed Roast Loaf (gluten-free, vegan and super healthy)
* Christmas Fruit n’ Nut Truffles

*photo credit: Trinity’s Kitchen

9. Ginny from Vegan in the Freezer is sharing:
* Delicious Party Food – Spicy Tortilla Rollups
* Homemade Kahlua sounds like a holiday in itself
* Spiced Rum Balls – no kidding!

*photo credit: Ginny, vegan in the freezer

10. Tia from Tia’s Kitchen is sharing:
* vegan hot chocolate
* vegan eggnog

11. Danielle Levy of DanielleLevyNutrition is sharing:
* Asian inspired Yuba Roast Chestnut Stuffing
* Classic comfort food: Walnut Crusted Tofu with braised chard and butternut squash

photo credit: Danielle Levy

12. Vanessa of Becomingness is sharing:
* Caramel Macadamia Chocolate Cups
* BecomingSweet!
* 15 Best Raw Desserts

13. Aurora of TheIndieBroccoli is sharing:
* Christmas Loaf with Lentils and Quinoa
* Rutabaga Fries with vegan lemon basil mayo
* Carrot Juice with Turmeric and Ginger

*photo credit: Aurora, the indie broccoli

14. Bianca of Elephantastic Vegan is sharing:
* Festive Holiday Recipe – Pink Beet Cupcakes
* Her website and facebook page!

15. Cate from A Traveling Cook is sharing:
* Vegan Christmas Pudding

16. Clemence of The Vegan Cookie Fairy is sharing:
*Her ebook of Vegan Christmas recipes, The Vegan Cookie Fairy’s Christmas Recipes
the vegan cookie fairy's christmas recipes
* Her ebook of Vegan Chocolate recipes, The Vegan Cookie Fairy’s Little Book of Chocolate
the vegan cookie fairy chocolate ebook
* Gingerbread Pumpkin Cheesecake Squares with Chocolate Drizzle

photo credit: The Vegan Cookie Fairy

17. Jennifer of VeggieInspiredJourney is sharing:
* Vegan Dilled Ceviche
* Chocolate Peppermint Crunch Bars
* Maple Cinnamon Cranberry Pear Sauce

18. Dana of VanishingVeggie is sharing:
* Her website
* Her Facebook page
* A bright, citrus salad, perfect for any gathering

19. Sophia from VeggiesDontBite is sharing:
* Layered Pumpkin Caramel Pie in a Mason Jar: one of my most favorite desserts for this season!
* Frothy Pistachio Milk Hot Chocolate: Cozy up this winter with this indulgent treat.
* The new Veggies Don’t Bite Overnight Oats Jar: Breakfast just went from easy to easier. A healthy, quick and delicious way to start your day!

*photo credit: Sophia, veggies don’t bite

20. Christina of TheBeautifulBalance is sharing:
* Soft and Chewy Ginger Molasses Cookies
* Maple Apple Scones
* Pear & Raspberry Frangipane Tart

21. Stacey of SouthernVeganKitchen is sharing:
* Lumberjack Date Cake
* Peanut Butter Chocolate Dream Pie

22. Shannon of The Glowing Fridge is sharing:
* Candy Cane and Marshmallow Peppermint Fudge
* The Glow Effect Guide
* A Holiday Gift Guide for Her

23. Jessica of TwoGreenPeas Website is sharing:
* Chocolate Candy Cane Pretzel Bark
* Vegan Gingerbread Houses: Recipe & How-To
* Starry Night Cinnamon Okra Masala

*photo credit: Jessica, TwoGreenPeas

24. Majda of BreadOlives is sharing:
* Walnut Date Truffles

*photo credit: Majda, BreadOlives

25. Vicky of MayIHaveThatRecipe is sharing:
* Eggnog Sticky Toffee Pudding
* Vegan Tiramisu
* Roasted Veggie Tofu Pot Pies

*photo credit: Vicky, MayIhaveThatRecipe

26. Dora of Dora’s Table is sharing:

* This is a recipe for Garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

*photo credit: Dora’s Table

27. Kelly of Trial and Eater is sharing:
* Foodie Gift Guide
* How to make vanilla extract – Fun holiday gift idea!
* Sunflower wrap – Healthy holiday snacking!

28. Michelle of Healthier Steps is sharing:
* Vegan Broccoli and Rice Casserole
* Sweet Potato Souffle
* Jamaican Pumpkin Soup

Bonus a few recipes I personally adore from FindingVegan contributors!..

29. Cara of Fork and Beans makes Healthy Reindeer Cookies

30. VeggieAndTheBeast Ginger Cutout Cookies

31. VeguKate’s Superfood Hot Cocoa

…and SO many more on FindingVegan.com. Sign up for the Finding Vegan Monthly Newsletter here.

I wish you all a very merry Christmas! There is one more recipe coming from me before Christmas Day as part of the the Festive Vegan Blog Crawl I’m hosting with Fab, Ceri, Lane and Hedi. If you need more inspiration for the holidays, just check out their delicious recipes!

Psst — there are only 5 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

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9 Irresistible Vegan Christmas Desserts Even Omnivores Will Love!

9-vegan-xmas-dessert-recipes-even-omnivores-will-love

This year I will enjoy my fourth Christmas as a vegan. The one problem? My family don’t eat a plant-based diet. But that’s not even a problem really because they always make an effort to accommodate my needs — that, and I pretty much commandeer the kitchen over the holidays. Me, a control freak? Not at all, not at all…

I seriously love this season. For me it truly is the most wonderful time of the year and I loudly, ostentatiously, obnoxiously celebrate it. (True story: I started wearing my Christmas jumper on 1 November this year. I’m that freak.)

But I get that this is stressful for a lot of vegans and vegetarians. Times have changed and it is easier than ever to thrive on a plant-based diet, but we’re not out of the woods yet (are we out of the woods yet, are we out of the woods yet…). That’s why I wrote my ebook The Vegan Cookie Fairy’s Christmas Recipes and it’s why I’m sharing the 9 most irresistible vegan Christmas desserts on the Internet, so you can convince your omnivore relatives through the sheer power of sugar and fatty goodness. Desperate times call for desperate measures!

Pretzel Stick Snowmean – Anti-candida, Yeast-free and Paleo by Fork & Beans

Pretzel-Snowmen-3-682x1024

 

I adore Cara from Fork & Beans, and her wonderful, colourful sense of humour. She makes the cutest-looking treats around, and most of them are vegan and gluten-free. She recently had some bad health news and now makes a lot of candida-friendly treats. Like these Pretzel Sticks Snowmen! Nothing stops this woman and I love that about her. All I want for Christmas is to be as badass as Cara.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I am getting absolute RAVE reviews for these Gingerbread Pumpkin Cheesecake Bars. They are massive and moreish, and you just can’t stop at one. So simple to make, and they require hardly any time at all, which makes them perfect for potlucks, parties, sharing, afternoon tea, and more…

Healthy Nutella Hot Chocolate from Desserts with Benefits

Healthy-Nutella-Hot-Chocolate-

There is nothing I’d rather do this Christmas than just sit in front of the telly in my onesie and have an IV drip streaming hot chocolate directly into my blood stream. You will not believe this, but each serving of this drink has only 110 calories!!! And it’s completely vegan. I think I’ll have two servings, please…

Vegan Pumpkin Cinnamon Rolls from Minimalist Baker

1-Bowl-Vegan-PUMPKIN-Cinnamon-Rolls-Simple-perfectly-spiced-delicious

 

I have NEVER made cinnamon rolls before, but I think that’s about to change with this recipe from Minimalistic Baker. As their name suggests, all their recipes are minimalist, but not when it comes to flavour. I’ve made so many of their recipes in the past and they have never failed me yet. Go try this today!

Vegan One-Pot Pecan Sticky Toffee Pudding

one-pot vegan pecan sticky toffee pudding TVCF

 

There is only one answer to subzero temperatures, hail storms and ferocious winds: this One-Pot Vegan Sticky Pudding. Ooey gooey good stuff that sticks to your ribs and makes your tummy sing Christmas carols. Er, ok maybe not that last bit, but it really is the stuff dreams are made of.

Amaretto Snowballs (vegan + gluten-free) by Pure Ella

amaretto snowballs

I simple adore all of Ella’s recipes. They are healthy but so delicious, often gluten-free and paleo, based on wholefoods, natural ingredients. This is an oldie but goody, and guaranteed to delight all your guests this Christmas.

Vanilla Bean Almond Butter Fudge by Dreena Burton

almondfudgewhitebackgroundtextEP1

 

A delish recipe by Plant Powered Kitchen and gorgeous photograph shot by Emma from Coconut & Berries! I live in the land of fudge but sadly I can never eat any of it! Thank goodness for this Vanilla Bean Almond Butter Fudge from Dreena Burton 🙂

Chai Tiramisini

Chai-Tiramisini-The-Vegan-Cookie-Fairy

These Tiramisini served in cocktail glasses make me feel like a domestic goddess. If all else goes wrong, at least I’ve got my vegan Tiramisini… If you don’t want them so posh, just serve them in vintage teacups, and Bob’s your uncle.

Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan

 

I call this one a breakfast loaf, but if you up the sugar a little bit, it’s perfect for dessert. Serve with warm custard or your favourite brand of vegan vanilla ice cream for the perfect Christmas treat in front of the telly!

And there you have it, my favourite, most delicious, irresistible vegan desserts for this Christmas!

Merry Christmas everyone! Let me know in the comments what you’ll be cooking/baking/eating/drinking this Christmas, I’m curious to know your individual traditions 🙂

Psst — there are only 13 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,

thevegancookiefairysignature-2

Mint Chocolate Witches’ Hats Cupcakes

halloween vegan mint chocolate witches hats cupcakes
I’ve never been a Halloween type of person. I have legitimate reasons for this: outside of the US, it just isn’t a big deal. Certainly not in Belgium, were you might buy a costume in the supermarket but nobody goes trick-or-treating.

In the UK, it’s a bit different: we’re heavily influenced by the US culture, especially when it comes to TV and music, and Halloween gets a bizarre status. It’s here, we don’t want to be rude and ignore it, but I’ve rarely seen kids trick-or-treating. Uni students will have Halloween themed parties and supermarkets try their best to make as much money off selling customs to little kids, but really… we’re all just politely waiting for Halloween to be over so we can openly start celebrating Christmas. (At least that’s what I do.)
Mint Chocolate Witches Hat Cupcakes 2
mint chocolate halloween cupcakes witches hats
This year, however, I’m invited to a small Halloween party at my friend Vanessa’s (who grew up in the US, so I assume she’ll know how to throw a good party!). So I will dress up and go out, for once. Plus, all these cute Halloween recipes have been flooding my Bloglovin’ dash and despite myself I got a just a little bit excited. When I saw this recipe on the Food Network’s twitter feed, I was sold. I had to try them!

How cute are my witchy cupcakes, eh? They’d make a killing (hehe) at a Halloween party, especially for kids. They’re super fun to make, and because there are quite a few elements to put together (cupcake + icing + cones + decorating) you can make this a group effort.
Mint Chocolate Witches Hat Cupcakes
Ding dong! The witch is dead! The wicked witch is dead!

Mint Chocolate Witches' Hats Cupcakes

Notes: The buttercream recipe makes plenty extra – use to decorate a cake or just pig out and have it as pudding.

For the cupcakes (based on Basic Chocolate Cupcake from Vegan Cupcakes Take Over The World):

150g (1 cup) spelt flour
3/4 tsp baking powder
50g (1/3 cup) cocoa powder
100g (1/2 cup) brown sugar
250ml (1 cup) soya milk
1 tsp apple cider vinegar
1 tsp vanilla paste/essence
1 1/2 tbsp olive or vegetable oil

For the green mint cream filling:
125ml (1/2 cup) coconut cream, chilled
1-2 drops mint extract
1 tsp green food colouring

For the chocolate buttercream:
500g (1lb) icing (confectioner’s) sugar
250g (1 cup) vegan butter
3 tbsp cocoa powder
3-4 drops mint extract

For the witches’ hats:
12 ice cream cones
300g (10.5 oz) dark chocolate, chopped
1 tbsp coconut oil
1-2 tbsp soya milk
100g (3.5 oz) marzipan
a few drops of green food colouring
a black cake decorator pen (easily found in the home baking section of the supermarket)

1. Pre-heat the oven to 180ºC (350ºF). Line or grease a dozen cupcake moulds.

2. In a cup, add the soya milk and apple cider vinegar and set aside to curdle.

3. Sift the first three ingredients for the cupcakes into a large mixing bowl, and add the brown sugar. Fold in all the wet ingredients.

4. Pour a generous tablespoon of cupcake batter into each cupcake mould. Bake for 20-22 minutes, then cool on a wire rack.

5. Meanwhile, prepare the buttercream: whether using electric beaters or beating by hand, it’s best to start beating all of the butter and some of the icing sugar with the mint extract and cocoa, adding a little icing sugar at a time. The buttercream should be fairly stiff by the time all the sugar is used. Refrigerate until needed.

6. When the cupcakes are completely cooled, cut a small cylindrical hole out of each cupcake by using an apple corer. Mix the ingredients for the mint coconut cream filling in a small bowl and pour into the holes in the cupcakes. You will have leftover cream.

7. Ice the cupcakes, using a large star-shaped nozzle and starting out from the outside, circling the cupcake to finish at the centre of the cupcake. Refrigerate for now.

8. Melt the chopped chocolate, soya milk and coconut oil in a medium-sized saucepan on medium heat. Stir continuously with a wooden spoon to prevent the chocolate from burning. When it’s completely melted, remove from the heat. Dip in the twelve ice cream cones (this will get messy), then place them, hat tips up, on a wire rack. Place in the fridge to set more quickly.

9. Roll the marzipan and food colouring into a uniform ball. Roll out flat on a clean surface to about 3mm thick, and cut into thin strips of about 5 cm (2 inches). Wrap these around the base of the cones to form a ribbon on the witches’ hats. Use the black cake decorator pen to to draw a black square, like a buckle, on the green ribbon.

10. Lastly, pin the hats onto the iced cupcakes.

Enjoy within 1-2 days as the cupcakes will get a bit stale after that and the cones will lose their crunch.

What are you doing for Halloween this year? What/who are you dressing up as and what are you making for the party? Talk to me in the comments below 🙂

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Mocha Cupcakes

It has been far too long since I posted a cupcake recipe on the blog, so when Rosie from The Londoner announced she was having a blogger bake sale, I knew I had to create a new recipe especially for the occasion. 
 
With graduation and all the accompanying essay deadlines looming dangerously close on the horizon, coffee has snuck into my life. I’m happy to say I am not addicted to the caffeine, nor do I feel the need to drink it every day to complete all my academic work, but it undeniably gives me the little kick I sometimes need when I’m lacking sleep or have a particularly gruesome day ahead. Sometimes, when tea just doesn’t cut it, coffee is simply a nice pick-me-up.

(That being said, I am very much aware that it is acidic and should be consumed very moderately, so I am making all possible efforts to drink green tea 90% of the time instead of coffee. And whenever I have a spare 15 minutes, I try to concoct a little green juice. But, like I said, essay madness and all that. You understand. (Don’t you???))
 
But let’s face it — there aren’t a lot of combinations better than coffee and chocolate. (Of course we all know peanut butter would kick this recipe right up to a divine level — ooooh, the temptation. Future recipe? I think so.)
 
Makes 12 large, or 15 small cupcakes
Prep time: 10 mins
Baking time: 25 mins
 
Ingredients:
150g self-raising flour
100g brown sugar
250ml soy milk
1 tsp apple cider vinegar
1/2 tsp baking powder
4 heaped tbsp dark cocoa powder (and I mean heaped)
1 tsp vanilla extract
1 tsp almond extract (optional)
2 heaped tsp coffee granules mixed with a splash of hot water; or a shot of espresso
1 tbsp soy yogurt
For the frosting:
250g vegan margarine
750g confectioner’s sugar
3 tsp coffee extract
 
Instructions:
Pre-heat the oven to 180ºC.
Curdle the milk by adding the apple cider vinegar to it. Set aside.
Combine all dry ingredients in a large mixing bowl. Fold in the extract, coffee, curdled milk and soy yogurt. Bear it in mind that if you handle the batter too much, i.e. over-mix it, the batter will toughen and the cupcakes will turn out to be quite dense and heavy.
Pour into lined cupcake tins and bake for 25 mins. Cool on a wire rack.
For the frosting: combine all the ingredients with an electric beater (easier and quicker than beating by hand, not to mention less messy). Refrigerate until the cupcakes are cooled, then decorate as you see fit. 
 
P.S.: I served these at my sister’s wedding. Recap post coming soon! 
 

Vanilla Lavender Cupcakes

I recently attended a cupcake decorating class as part of my birthday present (thanks to the Man). It was something I’d been wanting to do for a while as I have no training of any kind when it comes to baking at all. 



I couldn’t eat the cupcakes as they weren’t vegan but decorating them was so much fun, I didn’t mind. I couldn’t wait to put my new skills to good use. 



Well, the opportunity finally came around when I got my lavender extract in the mail. I immediately started baking these little beauties. I fell in love with pastels during the decorating class and wanted to continue in that fashion for a while. Lavender is one of those flavours that reminds me of warm summer days, clear blue skies and straw hats. 


Makes 15 cupcakes
Baking time: 20-25 minutes
Prep time: 15-20 minutes overall

Ingredients:
200g plain flour, sifted
175g brown sugar
175ml  almond milk (or any non-dairy milk)
1 tbsp apple cider vinegar
2 tbsps soy yogurt
3 tsps vanilla extract
a pinch of salt
1/2 tsp baking powder
1/2 tsp baking soda
For the icing:
150g vegan margarine
450g icing sugar
1 tsp lavender extract
3 tsps blue food colouring
3 tsps red food colouring
sugar butterflies to decorate

Instructions:
1. Pre-heat the oven to 180ºC. Combine the dry ingredients in a large mixing bowl. In a separate bowl or jug add the apple cider vinegar to the almond milk and let it curdle for a bit.
2. Add the wet ingredients to the dry mixture and combine well, but do not overmix (this creates a tough batter; we want our cupcakes to be light and fluffy). Spoon the batter into lined cupcake tins and bake for 23 minutes*. 
3. For the icing, beat together the softened vegan margarine and icing sugar with an electric whisk, taking care not to cover yourself in white powder. Add the lavender extract and beat again. Mix the red and blue colours in a separate bowl/teacup/small container. It will look terribly dark but believe me, it will fade to a pale lavender once you add it to the buttercream. Add the colour a few drops at a time and whisk until you are happy with the colour. 
4. When the cakes have cooled decorate them with the icing and sugar butterflies.



* If you feel like 23 minutes sounds rather pedantic, let me explain: I’ve tried everything from 20 to 25 minutes, and indeed anything in that range will do, but 23 minutes seems to be the perfect amount of time, at least for my oven. Do remember that every oven is different and maybe you will need to leave your cupcakes baking a little longer, or a little less. But don’t fixate too much on the time; half a minute won’t make a drastic difference. 


— Clem

Chocolate Cherry Cupcakes

August is just around the corner, along with cherry season. The first ones are on sale now and fortunately for me, there is a lovely little market by Finsbury Park station where I recently purchased a batch of cherries. So what’s a girl to do with a pound of cherries? 

Why–make cupcakes, of course. 


These are very dark and intense, not for the faint-hearted. Devour at your own risk! If all the melted dark chocolate is too much for you, try using (vegan) milk chocolate, or perhaps you could substitute cocoa powder for the chocolate bars, but you’ll have to adjust the amount of wet ingredients. 


If you can get your hands on some cherry extract–great, use it! I could not find any in my local supermarkets and my attempt at combining fresh cherry juice with the ganache was a complete and utter failure. 

I also recommend you use specifically cake-covering chocolate bars for the ganache; regular chocolate bars just won’t melt properly with the cream. When preparing the ganache, the chocolate should become silky and shiny, not grainy. If it looks more like the latter, it hasn’t melted properly, or it has burnt. Please follow the instructions for melting very carefully. Chocolate making (and melting) is an accurate science!

Preparation time: 10 mins + 15 minutes
Baking time: 25 mins
Makes 12 large cupcakes, or 15 small ones
Ingredients:
For the cakes:
250g self-raising flour
180g brown sugar
250ml almond milk
1tsp apple cider vinegar
100g good quality dark chocolate
300g cherries, half of them pitted (or 30 cherries)
For the chocolate ganache:
75ml soya cream
150g cake covering dark chocolate (Menier is a very good brand)
icing sugar (optional; I didn’t use any)

Instructions:
For the cakes:
Preheat the oven to 180ºC.
Sift the flour, baking powder and baking soda into a large mixing bowl and add the sugar. In a separate container, combine the almond milk and apple cider vinegar and let them curdle for a little bit. 
Boil some water in a small pot and place a glass/plexiglass bowl over it. Break up the chocolate into small bits and let it melt over the hot water; this way, it won’t burn. When it’s silky and shiny, it’s ready to be mixed in with the flour, along with the curdled milk. 
Spoon the batter into 12–15 lined cupcake tins, placing a pitted cherry in the centre and making sure it’s covered by the batter.
Bake in the oven for 23–25 minutes. 
For the chocolate ganache:
Heat the soya cream in a small pan until it starts boiling; at that point, remove from heat and drop in the chocolate, broken into small pieces. Keep stirring with a wooden spoon until it is perfectly melted. 
When the cupcakes have cooled completely and the ganache has cooled a little bit (it should still be liquid, don’t put it in the fridge) spoon the ganache on top of the cupcakes and decorate with a whole cherry. 



There shall be no blog posts for a while as I am going on holiday to India for three weeks. I’ll be staying in an Ashram in the Himalayas for a little yoga retreat. I’m not sure what it’ll be like but perhaps I’ll blog about the food there, depending on how much photography I get to do. 

I hope you all enjoy the Olympics if you are watching them, and if not, that you have a lovely summer and hopefully get lots and lots of sunshine. Look out for some more cake recipes next month as my birthday is coming up and of course, I have to make a birthday cake for myself 🙂 

Take care, my lovelies
xoxo