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.

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.

Double Chocolate Chip Cup Cakes

I found this recipe on the Annabel Karmel website and decided to try it to keep little man entertained while we emptied the house ready for our move! Plus little man has been invited to a birthday party and they are not providing egg free cakes. Unfortunately I have lent out the cake pop maker so will be trying this as a cupcake recipe. This makes 12 cupcakes.

They didn't sink! Yeah. 

Ingredients

• 145g sifted plain flour 
• 150g caster sugar (or vanilla sugar) 
• 20g nice quality cocoa powder 
• 62g vegetable oil 
• 175ml water 
• 1 teaspoon bicarbonate of soda 
• small pinch of salt 
• 1 tablespoon vanilla extract 
• 100g of choc chips

Method

• pre-heat oven to 180C / gas mark 4. 
• Set out the cupcake cases
• In a bowl, sift the flour, bicarb of soda, salt and cocoa powder. Mix well. 
• Add sugar and mix well 
• Add oil, water, choc chips and vanilla essence and mix well
•  Pour into cupcakes 
• Cook for approx 22 mins

Notes

Original recipe says it serves about 6, so I'm guessing a 8" tin, and says to grease a tin and pour in to the baking tin/ring and bake for 1 hour in the middle of the oven or until a knife inserted in to the centre comes out clean.

These tasted a little funny to us... The taste of bicarbonate of soda seemed to come through. Will be trying again with self raising flour or adding some orange/lemon juice to balance it out. I think even a bit of vinegar would help.