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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 vegan cupcakes and 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!
Vic x
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!”
90g plain flour 100g sugar 2g baking powder 3g baking soda 30g cocoa powder 65g oil 4g apple cider vinegar 165g soya milk (or other plant milk)
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 two bowls.
Add either melted chocolate or cocoa into one bowl and vanilla into the other and mixing until smooth.
Put two piping nozzles into two 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!
You can find out more about Clemie’s Vegan Cakes here on Facebook here and Instagram here.
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With Valentines and Galentines the day before (where we celebrate friendships) these gorgeous pancakes can be made for friends or partners, or why not make them for yourself to celebrate how fabulous you are. I know I will be making these, don’t they look gorgeous. Over to Sophie from Cactus Kitchen Gals for the recipe
Sophie from Cactus Kitchen Gals has been making these gorgeous truffles as part of her advent calendar this year. And once I had smelt, seen and tried one of them I knew I would love to share her secret recipe here. If you have people over for New Years Eve why not make these with some peppermint extract as your post dinner after mint.