Step In To Christmas

On the first day of Christmas, my true love sent to me…..
a Gingerbread House and a Cupcake Shaped Christmas Tree!

Christmas time has finally arrived.  Time to get to baking all things festive!
This year we will be again bringing you sumptuous dairy free, lactose free and vegan variations of  all the festive holiday goodies you can buy in store….and not eat.   Yes we aim to tempt and aid you in this joyous time of year and fatten you up just a little .

So like Santa and his elves we are indeed busy in the kitchen thinking up new festive delights for this years bakes.
Whilst we do our Christmas thang, please enjoy last years holiday yummies
Ho Ho Ho.

ENJOY

Vegan Gingerbread House

Dairy Free Christmas Cupcakes

Dairy Free Stollen

Our best effort yet! Totally vegan and , of course totally yummy!
A Vegan Gingerbread House 

Feast your eyes on these babies!  Dairy Free Christmas Tree Cupcakes.
If these don’t get you in the holiday spirit nothing will.

 Christmas is not complete without an nice bit o’ Dairy Free Stollen.
Super fun to make and boy, oh boy is it delicious!

Rockin Around The Christmas Tree Cupcake!

“Oh Christmas tree, oh Christmas tree, how lovely are your vegan buttercream branches”

Merry Christmas one and all!

I believe the holiday season is not complete without a cupcake or two.  A festive cupcake is all you need to take you through until the big Christmas eating starts.  I am not really a fan of mince pies so I thought I would devise a dairy free cupcake to replace them on my pre Christmas nibble list.   This cupcake is delightfully light a fluffy with just a note of festive spice and a sumptuous chocolate undertone.  Delish!

I was quite impressed with this cupcake and how Christmas tree like it turned out!  I really did have fun making the Christmas tree with the buttercream – although it did seem wrong to keep swirling higher and higher with the piping bag ….how high can you go?!

Merry Christmas everyone – 1 week to go!

Christmas Tree Cupcakes 

Ingredients

100 grams of plain flour

100 grams of vegan margarine

100 grams of sugar

2 eggs

1 tsp of baking powder

2 tablespoons of mince meat

8 squares of vegan dark chocolate

Vegan Buttercream

80 grams vegan margarine

80 grams vegetable shortenings

400 grams of icing sugar

Green natural food colouring

Dash of dairy free milk

hint of vanilla

To Decorate

Edible glitter

Star shaped sprinkles

The How to

For the sponge

1. Preheat the oven to 150 degrees/gas mark 4
2. Lay out cupcake cakes
3. Melt the chocolate squares and leave to cool
4. Place all ingredients, besides the mincemeat and chocolate, into a large bowl, and beat together until the mixture is combined and smooth.
5. Add the mincemeat and beat again
6. Slowly add the chocolate and again beat until combined
7. Divide mixture into cupcake cases
8. Bake for 30 minutes until the cakes are well risen and a tooth pick comes out clean
9. Remove from oven and allow to cool

For the Buttercream

1. Cream together the vegan butter, vegetable shortening and vanilla
2. Add the icing sugar, one cup at a time and beat again until combined
3. Add the milk and beat again until light and fluffy
4. White beating add in a few drops of the green colouring
5. Transfer to piping bag with a star tip
6. Refrigerate for 20 minutes
7. Pipe a tree shaped swirl on to the cupcakes. (Start from the bottom and swirl upwards)
8. Decorate the top of the “tree” with one star sprinkle and dust with edible glitter