Cupcakes - no aqua faba this time

Well not wanting to open another can of chickpeas I have tried a new cupcake recipe based on a few older cake recipes on this site. This is a proper amalgamation. My daughter asked for pink and blue cakes, so we ended up adding food colouring from my icing sets to get some colour in the mix. This recipe is vegan friendly.

Ingredients

• 200g self raising flour
• 50g Tex butter substitute
• 100g caster sugar
• 2 tbl flax seed in 70ml of water
• 150ml yogurt (I used soya/ almond)
• Dash of almond milk
• 1/2 tsp vanilla essence

Methodology

• Pre heat oven to 180C
• mix up the flour and sugar
• in second bowl mix up the butter, yogurt, vanilla essence, and flax seed
• add the flour and sugar to the wet ingredients 
• place a tablespoon in each cupcake case - this made 16 cupcakes.

Notes

• This may not be sweet enough for you but the kids loved it - my daughter happily cleaned the bowls for me and sat sucking the paper after eating the cupcake first out of oven (still stuck to paper as they hadn't cooled at that point)
• The cupcakes took a while in the oven - around 20/ 25mins. this did seem a long time but they were still moist and yummy.

Preserving Cherries

So it is that time of the year that the garden starts giving me the challenge of what to do with the fruit it is busily producing. This is the first year we have managed to get anything off the cherry tree. So pleased but struggled to find a way to use them all up. So I decided to try the recipe from Tori Avey. I found the following:

• This recipe was way too sweet for  me
• De-steming before doing this meant the cherries went black at that point very quickly, don't destem until ready to make the preserve (read this to find out how to stop the discolouring happening, this is also useful as cherries go a funny colour as you pit them)
• It takes an age to cut stones out of the cherries
• It takes longer to create the syrup than she states
• Cherries stain your hands when destoning with a knife
• 2lb makes just about two jars of preserved cherries
• This recipe had a lot of left over liquid even after additional reduction process.

Ingredients

• 2lb cherries - before stoning and steming
• 2 cups of sugar
• 4 cups of water

Methodology

• Put the water and sugar mix on the stove to boil
• Whilst mix is boiling pit the cherries
• When the mix is like a thin syrup - thicker than water, but not quite like honey - add cherries
• Bring back to a boil
• Simmer for 30 mins, in an open pan
• Check the liquid - it should have reduced to around 2 cup by this point. You may not use all the liquid in the jars.
• Allow to cool in the pan
• Add to sterilised jars - cover fruit with the syrup, leaving 1/2 inch at the top
• Keep in the fridge

Butter Icing - vegan style

This was using black bean aqua faba for meringues. that I successfully made some vegan butter icing for a recent birthday cake, I used it to stick it together (with some lush jam) and also as the base of the cake to put the royal icing on top (normally I use marzipan but my brother was over and he hates it). I used an old Kenwood Chef.

I kinda followed this recipe with a few tweaks as it looked like it would make too much for me to use. I did have some left over icing my cake as it was. https://geekycakes.com/2015/05/08/egg-free-dairy-free-vegan-italian-meringue-buttercream/

Ingredients

• 1.25 cup cold water
• 1.33 cups granulated sugar
• 0.75 cup aqua faba (straight from the tin)
• 1.5 cups of Trex butter
• 1.5 cups of margarine (dairy free)
• 0.5 tsp vanilla extract

Method

1. reduce the aqua faba down to half a cup 
2. pour aqua faba into mixer bowl (mixer fixed with whisk attachment)
3. place sugar and water into saucepan and hand whisk over a medium heat until dissolved
4. add a candy thermometer to the mix and then heat up to  234ºF - at this point start whisking the aqua faba on a medium high speed.
5. Ensure that the aqua faba is at the stiff peak stage when the sugar syrup is at 248ºF
6. Set mixer to high and very slowly add the sugar syrup to the aqua faba
7. Once all the mix is added the aqua faba should have increased in size and look almost marshmellowy. 
8. Allow to cool, and change the whisk to a paddle or, as in my case, a K-beater.
9. Once cool (this is important, don't be impatient ;-)) slowly add the butter/margarine/shortening
   Note: You will notice some deflation at this point. I also noticed a point where it seemed to curdle, don't panic continue adding the fat and mixing and it should come back again (the original instructions say to place everything in the fridge if it doesn't - I didn't get to that point)
10. Turn mixer to low and add the vanilla extract

This can be stored in the fridge or freezer but might need re-whipping before use. 

This was using black bean aqua faba for the meringue, using left over butter icingand strawberries

Brownies (aqua faba)

Tried a new Brownie recipe today - using Black Bean aqua faba, This was based on the recipe from https://eclecticerica.com/ooey-gooey-fudgy-vegan-brownies-using-aquafaba/ These were quite crumbly - not sure if they are supposed to be or whether adding a bit of banana might be worth it next time.

Ingredients

• 1/2 cup of Trex Dairy Free butter (melted)
• 1/4 cup of white sugar
• 1/2 cup soft light brown sugar
• 6 tbl of aqua faba (this is equal to two eggs)
• 1/2 tsp vanilla extract
• 1/3 cup of cocoa powder
• 1/3 cup of (dairy free) chocolate - either drops or broken up pieces
• 1/3 cup of nuts
• 1 cup self raising flour
• pinch of salt

Method

• Use a loaf tin, line with greaseproof paper
• Pre heat oven to 175C
• whisk together melted "butter", aqua faba, sugar, salt and cocoa powder
• add in the flour slowly whisking
• use a metal spoon and fold in the choc chips &/or the nuts
• spoon into the loaf tin
• cook for approx 35 mins.

These were cooked at 180C for 40mins and were quite crispy on the outside and crumbly. I think dropping temp and time would help resolve this one.

Brownies (aqua faba)

Tried a new Brownie recipe today - using Black Bean aqua faba, This was based on the recipe from https://eclecticerica.com/ooey-gooey-fudgy-vegan-brownies-using-aquafaba/ These were quite crumbly - not sure if they are supposed to be or whether adding a bit of banana might be worth it next time.

Ingredients

• 1/2 cup of Trex Dairy Free butter (melted)
• 1/4 cup of white sugar
• 1/2 cup soft light brown sugar
• 6 tbl of aqua faba (this is equal to two eggs)
• 1/2 tsp vanilla extract
• 1/3 cup of cocoa powder
• 1/3 cup of (dairy free) chocolate - either drops or broken up pieces
• 1/3 cup of nuts
• 1 cup self raising flour
• pinch of salt

Method

• Use a loaf tin, line with greaseproof paper
• Pre heat oven to 175C
• whisk together melted "butter", aqua faba, sugar, salt and cocoa powder
• add in the flour slowly whisking
• use a metal spoon and fold in the choc chips &/or the nuts
• spoon into the loaf tin
• cook for approx 35 mins.

These were cooked at 180C for 40mins and were quite crispy on the outside and crumbly. I think dropping temp and time would help resolve this one.

Vanilla Cupcakes - aqua faba style

These have been my best success for cupcakes, I am now hoping to us this recipe for a birthday cake in the next couple of weeks so will let you know how that goes. This makes 15 cup cakes (20mins) or one 8" cake (25-35mins), using the middle shelf in the oven.

Ingredients

Dry

• 2 & 1/4 cups of self raising flour
• 1 cup of sugar
• Pinch salt

Wet

• 1/2 cup sunflower oil
• 1 & 1/4 cups unsweetened almond milk
• 1 tbsp aqua faba (chickpea straight from can)
• 1 & 1/2 tsp vanilla extract
• 2 tsp lemon juice

Method

• Pre heat oven to 180C
• Mix together the dry ingredients in one bowl (big)
• Mix together the wet ingredients in a second bowl (small) - lightly whisk
• Slowly add wet to dry ingredients, mixing with a fork as you go
• Once combined do not over mix but put into the cupcakes or tin straight away

cupcakes before going in oven

Rising in oven

 The final product

Additional Note [03/05/2016] 

I used this recipe for a 8" tin birthday cake, it worked well but took nearly 40mins to cook all the way through and even then it seemed dense in the middle, and was a bit crumbly. I did, however, stick it together with some vegan butter icing - which was brilliant and easier to make than the instructions suggested. I will post the recipe soon.

Fish Fingers

I enjoyed doing this one with the kids - and they ate them (the youngest doesn't like bought frozen fish fingers).

Ingredients

• 2 pieces of bread (I used the crusts)
• rind of a small lemon (zest and juice)
• 1/2 tablespoon of paprika
• 3 tablespoons of plain flour
• pinch salt and pepper
• 250g Frozen or Fresh Fish
• 3 tablespoons of aqua faba (I used straight from tin chickpea water)

Method

• Preheat oven to 180C
• Whiz up the breadcrumbs and put on a plate
• Zest lemon then juice. I forgot to do it that way round - made zesting interesting.
• Mix the flour, paprika, salt, pepper and lemon zest in one bowl
• Whisk aqua faba for 30 seconds in another bowl
• Cut fish into 2cm strips (mine didn't stay as strips but close enough)
• Spray some oil on a baking tray
• Dip fish in the flour mix, then the aqua faba, and finally the breadcrumbs.
• Place fish on the baking tray and spray a bit of oil on them again.
• Cook for approx 15 - 18mins

I served these with some crinkled chips and peas, with my peas I mashed lightly with a fork, added some chopped mint and a bit of lemon juice. Yum. 

I love Aqua Faba - Meringues and Coconut Macaroons

Over the last few weeks I have discovered Aqua faba, the magic ingredient that has popped out of the woodwork allowing sufferers of egg allergies to enjoy things with egg as the key ingredient, like meringues.

At first I was sceptical, I was horrified, to use chickpea water wasn't something I had tried.

Sorry, anyway having joined a Vegan Meringue ~Facebook group  I did my research and thought, why not me too? Now we haven't eaten chickpeas much in our house, as quiet frankly I hate the taste. This taste somehow leaves the water once it is whipped up. Both these recipes use water straight from the tin. I have also made a boat load of houmous (thanks Jamie), the one chickpea thing I can cope with.

Meringues

Ingredients

¾ cup aquafaba (what comes out of one tin)
1 cup sugar,
½ tbsp vanilla essence

Method

• Preheat Oven to 100C
• Use a machine to whisk aqua faba until it has peaks (use an electric mixer, on maximum, it takes a while)
• Slowly add sugar and vanilla essence whilst the whisk is still moving
• I used a spoon to scoop it onto the tray - it can be piped though
• Cook for approx 1.5 hours. Then open door, leave meringue to cool in oven

To store these keep them in an airtight container and leave in a cupboard. I managed to keep them for a round 4 days. On top I used whipped coconut cream with icing sugar in it and strawberries.

Out of the oven

Coconut Macaroons

This is a variation (very small ones, just no salt and cup measurement of aqua faba) to this: http://theblenderist.com/coconut-macaroons-vegan-and-gluten-free/. I also didn't bother with the chocolate drizzle either, but that's because that is always a mess when I try and the wee girl is dairy intolerant. These can be made by hand rather than using a machine.

Ingredients

¼ cup of aqua faba
2 and ¼ cups of shredded coconut
½ tsp vanilla extract
¾ cup sugar

Method

• Preheat oven to 160C (approx 325F)
• Whisk aqua faba  and the vanilla extract for 30 secs so it is frothy
• Add the coconut and sugar, make sure the coconut is all covered in the aqua faba
• At this point it doesn't really look like it should stick together. Don't panic (I did I was going to add extra aqua faba)

After mixing all together

• I used two spoons to make little "balls" of the mix which I then put on a baking tray. I did have to squish some back together once on the tray
• Put in the oven for approx 20 mins - I would suggest using the bottom level of the oven, as they didn't stick to the bottom of the tray and could come out whilst still a little white (see photo below)
• I found if they stuck to the bottom of the tray (as the ones in the middle of the oven did for me) they needed to go back in again. Mine ended up brown all over. Nice and crunchy on outside and still soft in the middle. I think if you used greaseproof paper you could take them out earlier as they wouldn't stick to that.
• At this point let them cool and eat - or drizzle some melted chocolate on top

top four were from the bottom tray in oven and could come out at 18 mins and unstuck without going brown all over. The others all had to go back in.