11

Vegan Black Forest Cupcakes

At my internship we had a team meeting every Monday, and we took it in turns to make cake. Because I was vegan, my colleagues were so sweet and made me my own vegan treat every week! When I left, they bought me this amazing cupcake book – Vegan Cupcakes Take over The World! The first recipe that I’ve used from this book is the Black Forest Cupcakes recipe. The cakes were delicious and spongy, and I never would have guessed that they were vegan! My frosting was runnier than it should have been but oh well, practice makes perfect! Here’s how:

You will need: 1 and 1/4 cup soy milk, 1 teaspoon apple cider vinegar, 1 and 1/4 cup granulated sugar, 1/3 cup vegetable oil, 2 and 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup margarine, 3 and 1/2 cups icing sugar, teaspoon vanilla extract, 10 ounce frozen cherries (thawed), 1 tablespoon arrowroot, 3 tablespoons pomegranate juice, a bar of vegan chocolate, 20 candied cherries, 5 tablespoons of cherry brandy (Kirsch) (Makes 20!)

Make the frosting first, so that it has time to thicken in your fridge! Beat together the margarine, icing sugar, 1 and 1/2 teaspoons of vanilla extract and 1/4 cup of soy milk and refrigerate.

To make the cupcakes: Preheat oven to 350 degrees C. Whisk together 1 cup of soy milk with the vinegar, and let it sit for a couple of minutes to curdle. Add the 3/4 cup granulated sugar, the vegetable oil. 1 teaspoon of vanilla extract and the almond extract, a tablespoon of cherry brandy and mix it all together. In a separate bowl, sift together the cocoa powder, the baking soda, the baking powder and the salt. Gradually add the flour mixture to your original bowl, and beat until smooth. Pour into cupcake cases, and bake for 20 minutes.

Whilst the cupcakes are baking, make the saucy cherries! Over medium heat, combine the cherries with 2 tablespoons of granulated sugar, and simmer for 5 minutes. Whisk together the pomegranate juice and the arrowroot, and pour this into your pan slowly. The mixture will thicken very quickly, so take it off the heat straight away! Then stir in a tablespoon of cherry brandy. Once the cupcakes have cooled, use a knife to cut out their middles and scoop the cherry mixture into the well.

Retrieve your frosting from the fridge, and pipe on top of the cherry mixture, covering the cupcake (in retrospect I should have left my frosting in the fridge for a little longer!) Then put the cupcake cones back on top

Pipe some more frosting on top of the cupcakes, add the glace cherries and grate some vegan chocolate over the top.

For the glaze, combine 2 tablespoons of water, 1 tablespoon of granulated sugar and 3 tablespoons of cherry brandy in a saucepan. Bring to the boil, and simmer for 2 minutes whilst stirring. Pour straight over your cupcakes!

These cakes are so tasty. It’s quite an in-depth recipe, but it’s fun spending the time to make something a bit different! Also, cooking with brandy is always fun. There are so many cakes in this book that I can’t wait to make, like the Margarita Cupcakes, Lychee Cupcakes, Pistachio Rosewater Cupcakes, Coconut Lime Cupcakes, Green Tea Cupcakes, Peanut Cupcakes…. the list goes on! Would you like to come round for tea? I’m going to have trouble eating all of these by myself!

3

Carrot and Pomegranate Cake

I have been trying and failing to bake a good cake for what feels like weeks – every time I put a cake in the aga (our oven) the oven goes out! That happened with this cake, but although it was still a little gooey, it was really tasty. I love the crunch that the pomegranate seeds give to the cake, and I love the grated carrot decoration! This recipe is adapted from The Vintage Tea Party Book  (which is full of beautiful photographs and recipes) although I’ve kept it mostly the same.

ginger and pomegranate cake 1

You will need:
125ml vegetable oil
150g flower
1/2 tsp bicarbonate of soda
3/4 tsp baking powder
pinch of salt
250g caster sugar
2 large eggs
3 tbsp greek yoghurt
350ml of shredded carrot
1 tbsp butter
1 tbsp diced ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
115g pomegranate seeds (from two pomegranates)
15ml water
100g  cream cheese
2 tbsp icing sugar

Step 1: Remove the pomegranate seeds from the pomegranates. Melt the butter in a pan on a low heat and add the ginger, cinnamon and nutmeg. After two minutes, add the pomegranate seeds, 2 tbsps of sugar, and gradually add the water, stirring, until the mixture is a sticky syrup consistency, at which point take it off the heat.

carrot and pomegranate cake 4Step 2: In a large bowl, combine the flour, bicarbonate of soda, baking powder, salt and the rest of the sugar. In a small bowl, whisk together the oil, eggs and yoghurt. Then, combine the flour mixture with the eggs mixture, the pomegranate syrup, and the grated carrot.

Step 3: Grease a baking tin, and pour in the mixture. Bake for 1 hour at 180 degrees C.

Step 4: Leave the cake to cool for twenty minutes, and then decorate with blobs of cream cheese, swirls of grated carrot, and icing sugar!ginger and pomegranate cake 3

Bon appetit 🙂 Have you done any baking recently? The chilly weather makes me want to bake lots of cake, but that isn’t helping my goal to eat more healthily. Carrot cake is one of your five a day, right?