When we decided to launch a monthly guest blog I knew straight away that I would love to have one from Clemie’s Vegan Cakes. If you have ever seen her stand at a vegan festival you will appreciate how stunning and super tasty her cakes and cup cakes are. If you have an hour spare definitely go and check out her Instagram feed, her creations are absolutely breath taking. So this is our special feature for Valentines which is just over a week away now, to make cup cakes for the loved ones in your life!
Enjoy Greener Beauty Lovelies!
Clemie’s Vegan Cakes
Mini cupcakes are some of my favourite things to give as gifts. They look so cute and are the perfect bite size. We always including a mini cupcake selection as part of our Valentine’s range, as they are perfect for sharing – or treating yourself!
For the Sponge:
90g plain flour
2g baking powder
3g baking soda
30g cocoa powder
4g apple cider vinegar
165g soya milk (or other plant milk)
For the Buttercream:
500g icing sugar
100g vegan butter
60g vegetable shortening
10-20g soya milk
1 tsp of vanilla extract
Vegan food colours
Vegan sprinkles and edible glitter
Makes 24 x mini, bitesize cupcakes
Preheat oven to 180°c
Mix the soya milk and cider vinegar in a small bowl and leave to curdle
Sieve all the dry ingredients into a bowl and mix well
Add oil and curdled soya milk mixture to dry ingredients
Mix everything together so that it is all combined and there are no lumps
Spoon mixture evenly into 24 mini cupcake cases
Bake for around 10 minutes until you can prick them with a cocktail stick and it comes out clean
Turn out onto a cooling rack and while the cupcakes are cooling make the buttercream
Put all the buttercream ingredients into a bowl and use an electric whisk to beat until smooth, light and fluffy
If your buttercream is too stiff, add a tiny bit more soya milk and beat again. If your buttercream is too runny, add a tiny bit more icing sugar and beat again
Divide the buttercream into three bowls
Colour one bowl a light pink, one a dark pink and one lilac by adding a small amount of food colouring and mixing until the colour is evenly distributed
Put three piping nozzles into three piping bags
Spoon each coloured buttercream into its own piping bag
Have fun piping different patterns, swirls and flowers onto your cupcakes
Finish with edible glitter and sprinkles if you want to make your cupcakes even more fancy then eat and enjoy!
Clemie has enjoyed baking for friends and family ever since she can remember and when she became vegan, around seven years ago, cakes were one of the first things she experimented making. Clemie love’s to surprise people with cake and especially likes showing ‘non-vegans’ the variety of vegan food which can be made with just a few ethical substitutions. Clemie’s Vegan Cakes has been running for over three years now and her love of baking (and eating) cakes is still going strong!