Spring Flings And Easter Things – Creme Eggs Surprise Cupcakes

30 Mar

20130330-014427 PM.jpgSpring Is In The Air …..So Let Us Swing Into Spring!

How did Spring get here?! This year is whizzing by don’t you think?  Well don’t worry, we have some lovely spring treats for you to keep this season in memory. Feast your eyes on these Eggtastic babies! Not only do you get the deliciousness of a buttery cupcake but also the added wondrous surprise  of a Creme Egg!

I made these for my lovely marketing pod in work.  It was Easter baking week so we all brought in a bake.
Many delights were baked and eaten –
Chocolate Rice Krispie Cakes, Easter Rocky Road,  Whoopie Pies, Cookies and Marble Cake!
the vanilla duck was certainly glad we could add to all the Easter offerings….
and  yes we shall all diet next week ;)

For more spring yummies take a look at last years posts to try!

A Vanilla Duck Simnel  Cake

Chick Chick Cupcakes
Simnel Cake Chick chick

Creme Egg Surprise Cupcakes

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Ingredients

110 grams of plain flour
110 grams of caster sugar
110 grams of butter
1tsp baking powder
2 large eggs – beaten
Pinch o’salt
Hint of vanilla

For the buttercream

100 grams of butter, softened
300 grams of icing sugar
2 tablespoons of whole milk
few drops pink food colouring
hint of vanilla
mini creme eggs – one for each cupcake
chocolate mini eggs
white chocolate chips

The How to

Preheat the oven to 150/Gas 3

1. In a bowl cream together the butter, vanilla and sugar
2. Add the eggs and half of the flour and mix well
3. Add the rest of the flour, salt and baking powder and beat until combine.
4. Half fill each cupcake case with the cake batter.
5. Pop a mini Creme Egg into the middle of each cupcake and gently push down.
6. Spoon more batter on the top to cover each egg.
7. Bake in the oven for about 25-30 minutes
8. Leave to cool
9. Make the butter cream below
The Buttercream

10. In a bowl, beat the butter and icing sugar together until fluffy
11. Add the vanilla and milk and beat again until soft and smooth.
12. Add the few drops of pink food colour and beat again to mix.
13. Transfer to a piping bag with a fitted nozzle.
14. Take the piping bag and pipe a swirl.
15. Top with white chocolate drops and chocolate mini eggs

These cupcakes with made with butter and other milk chocolate ingredients…we have yet to find a dairy free creme egg but when we do we shall be updating this post to make dairy free :)

Happy Easter
Lots of Love
the

Vanilla Duck

xxx

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Brownie Babies!

17 Feb

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Well, we are way into February now ……
and we say to hell with the diet- it’s brownie time!

Small morsels of delicious chocolate decadence, enjoyed straight from the oven…well we did wait for a few minutes to cool at least ;)
The ultimate mini indulgence at its very best!  These babies were good. Even cut into bite sized pieces we still managed to gobble several before we even knew it! Sinfully bad but worth every bite!

They taste even better the day after, if you have the will power to save a few.  These devilish creatures are dairy free but you wouldn’t know it. If you don’t have flora cuisine, vegan margarine will work just as well.

Enjoy!
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Chocolate Fudge Hazelnut Brownie Bites
Ingredients
90 grams of plain flour
1/2 tablespoons of cocoa
Pinch o’ salt
150 grams of dark whole nut chocolate
100grams of flora cuisine or vegan margarine
75 grams of caster sugar
110g light brown sugar
2 eggs
hint of vanilla

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The how to
Preheat the oven to 180C gas mark 4 and prepare a baking tray
1) In a bowl add the flour, cocoa and salt together in a bowl and set aside.
2) In a pan, melt the chocolate and the flora cuisine together.
3) Whisk in the two sugars and remove from the heat.
4) Now whisk in the eggs and the vanilla
5) Fold in the dry ingredients until just combined. Don’t over do this bit.
and pour into the tin.
7) Bake for 25- 30 minutes . Until the top is firm but gooey in the centre.
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New Year, New Biscotti

20 Jan

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Happy New Year! Welcome January 2013

Christmas is over and the New Year is a rollin on……
Like most, January has been a time to counteract the festive over indulgence with a few less cakes and alas, with less cakes to eat there has, of course been less baking. BOOOOO
However, the baking denial is over! Hell yeah!  Its about time for a bit of a treat!

Chocolate Orange Biscoti

These gluten and dairy free chocolate biscotti morsels won’t put too much of a dent in your diet and go rather well with a soy cappuccino, if we do so say so ourselves.  We found this recipe after a nosey on the internet and adapted it to use up some of the Christmas baking leftovers. Score Made with almond flour,no oil or butter and gluten and dairy free delicious, you can safely go nuts with these babies! Enjoy!

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Chocolate Orange Biscotti

½ cup of agave nectar
2 eggs, beaten
2 cups of blanched almond flour
1 cup of cocoa
½ teaspoon of bicarbonate of soda
½ cup dairy free orange chocolate chips
½ cup dried mixed fruit
Pinch o’ salt
Hint of vanilla

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The how to

1) In a bowl mix together agave, eggs and vanilla
2) In a another bowl, stir together almond flour, salt and bicarbonate of soda
3) Combine the dry ingredients with the wet ingredients and beat until combined
4) Fold in the chocolate chips and dried fruit
5) Transfer dough to a prepared baking tray and form a log shape with the dough
6) Bake for 30 minutes and then remove from the oven and allow to cool
7) Once cool, cut log into inch slices and place on their side on the baking sheet
8) Bake again for 15 minutes, then turn over the slices over and bake again for another 15 minutes.
9) Remove from the oven, and allow to cool and crunch up

A Happy Vanilla Duck Christmas

24 Dec

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Twas the night before Christmas…

Christmas time is finally here!
Time to eat, drink and be merry!
Wishing you all a Very Merry Christmas
See you in 2013!
Lot’s of Love

The Vanilla Duck
xxx

Now to get cutting that Dairy Free Christmas Cake!

Happy Christmas to all, and to all a good-night

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A Christmas Cupcake – Gluten Free Style

23 Dec

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Deck the hall with boughs of cupcakes,

Fa la la la la la la la la…. 

Well we certainly have been busy in the vanilla duck kitchen.
It is Christmas after all.  Feast your eyes on these babies!

Gluten and Lactose Free
Christmas Cupcakes

These were made for a special friend of ours who has a wheat intolerance.  Now, this lovely lady always seems to miss out on freshly made cakey goodies.  So as it is Christmas, the vanilla duck got to baking – Gluten free style!

Now we are a little rusty when it comes gluten free baking but after some good revision we think we found a suitable recipe to be enjoyed by all!
All hail almond flour!
These cupcakes were made with an almond flour sponge recipe and topped with a delightfully fluffy lactose free buttercream.  For ease, cup measurements have been used for the sponge recipe.
Simply scoop, stir and bake!

Happy Christmas Eve Eve Everyone!

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Ingredients

1 cup blanched almond flour

1/4 cup cocoa powder

1/4 teaspoon baking soda

1/2 cup agave nectar

1 large egg

1/4 cup grape seed oil

Pinch o’ salt

Hint of vanilla

Vanilla Buttercream Ingredients

100 grams of lactose free butter, softened

300 grams of icing sugar

2 tablespoons of soy milk

hint of vanilla

gluten free Christmas sprinkles

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The how to

Preheat oven 175°C gas / mark 4 and prepare cupcake tin and cases

  1. Combine the agave, egg, oil and vanilla in a mixing bowl.
  2. In another bowl, sift together the almond flour, cocoa powder, salt and baking soda.
  3. Gradually add the dry ingredients to the wet ingredients and beat until combined
  4. Divide the mixture into cupcake cases
  5. Bake for 35 – 40 minutes
  6. Let cool for over half an hour
  7. Whilst the cakes are cooling make the vanilla buttercream
  8. In a bowl, beat the lactose free butter and icing sugar together until fluffy
  9. Add the vanilla and soy milk and beat again until soft and smooth.
  10. Transfer to a piping bag with a fitted nozzle and refrigerate for 15 minutes
  11. Take the piping bag and pipe a swirl from the centre outwards.
  12. Top with Christmas sugar decorations

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Modern Mince Pies

18 Dec

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We are back on the pies…… Christmas Pies!

These pies are not just any Christmas pies, they are  Modern Mince Pies.
These morsels are made with puff and filo pastry. No short crust up in here y’all!
Mince pies with a modern twist and the pie child of Jamie Oliver.
Totally ingenious and yes, you guessed it, totally yummy!
Even though we can’t take credit for theses wondrous creations we have done a bit of substituting to make these dairy free.

HO HO HO YUMMEEEEEE!

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MODERN MINCE PIES

The Subs

To make Jamie’s recipe was dairy free we:

  1.  Bought dairy free ready-made filo and puff pastry (easy to find in any supermarket)
  2.  Substituted the melted butter in his recipe for melted vegan margarine
  3. Replaced the egg for the egg wash with more melted vegan margarine and we also brushed over the pastry with soy milk.

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Christmas Cake Vegan Style

16 Dec

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I don’t want a lot for Christmas
There’s just one thing I need….
All I want for Christmas…..is vegan cake!!!!

Christmas is coming and we need cake! Vegan style!
Why should the vegans miss out eh?  We love this recipe as it’s so easy to whip up and as it contains no dairy or eggs, you will pretty much have all the ingredients you need in your cupboard.  This is a easy peasy lemon squeezy bake as it is  made with ready made mincemeat so no fruit steeping needed! The mincemeat even adds its own spices!
Oh yeah! Best cake ever!

  Our cake was baked in a deep cake tin so it did take quite sometime to bake through.  We would recommend you use a tray bake tin to get a quicker cakey bakey finish.  Flora cuisine was used for this recipe but you can also use grape seed oil if you wish.

 A true vegan taste of Christmas!
Enjoy!

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Delicious Vegan Christmas Mincemeat Cake

Ingredients

150 grams of plain flour

150mls of agave nectar

90 mls of flora cuisine or grape seed oil

1/2 teaspoon of bicarbonate of soda

3/4 of a teaspoon of baking powder

150 mls of soy milk

1/2 teaspoon of apple cider vinegar

Pinch o’ salt

Hint of vanilla

300 grams of mincemeat

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The how to

Preheat over 150 °C / gas mark 2 and prepare baking tin

  1. Place the soy milk in a bowl with the apple cider vinegar and mix together.  Leave for 15 minutes
  2. In another bowl combine flour, bicarbonate of soda, baking powder& salt
  3. Whisk in agave nectar, vanilla and flora cuisine into the bowl of soy milk.
  4. Fold in the dry ingredients to the wet and beat together until combined.
  5. Fold in the mincemeat evenly throughout mixture
  6. Pour cake mixture in to baking tin.
  7. Bake in the over for 40 minutes or until a toothpick inserted into the centre of the cake comes out clean
  8. Leave to cool for over half an hour before removing from tin
  9. Slice and serve.  Best eaten on its own or with a dollop of vegan cream!

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