Halloween chic! Cupcakes!

Oooh..or should it be Boooo!

Its only just over a week to Halloween now! Time to get our scary on. Well scary chic anyhoo.  These chic Halloween cupcakes are perfect for a pre-ween gathering or even on all hallows eve itself.

They also go down very well when taken in to work. Everybody appreciates cake apparently 🙂  A simple vanilla mix and made with lactose free butter, even the fussiest of ghosts and ghouls can enjoy.

Untill next week…off to find me a pumpkin!

Ingredients 

115 grams of plain flour

115 grams of lactose free butter

115 grams of caster sugar

2 beaten eggs

1 teaspoon of baking powder

pinch o’salt

hint of vanilla

For the buttercream

100 grams of lactose free butter

300 grams of icing sugar

2 tablespoons of soy milk

Natural black food colouring

hint of vanilla

edible glitter

The How to

Preheat the oven to 150/Gas mark 2 and prepare cupcake cases

1. In a bowl, cream together the lactose free 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 combined
4. Dived mixture into cupcake cases
5. Bake in the oven for about 30–35 minutes
6. Leave to cool

To make the lactose free butter cream

1. In a bowl, beat the lactose free butter and icing sugar together until fluffy
2. Add the vanilla and soy milk and beat again to make a soft, smooth icing.
3. Add several drops of the black food colour and beat again to mix.
4. Transfer to a piping bag with a rose nozzle and refrigerate for 15 minutes

Once the cupcakes have completely cool.

1. Take the piping bag full of the lactose free buttercream and pipe away
2. Sprinkle with edible glitter

Choc-a-bloc-a -bloc! Chocolate Orange Loaf Cake

After a few weeks off due to malfunctioning bakeware …..the vanilla duck oven is back on preheat!

To get back into the swing of things, an easy and unpretentious bake was called for.  Introducing the chocolate loaf cake of all err, well chocolate loaves! Layer upon layer of chocolate upon chocolate!   A Choc-a-bloc-a -bloc cake!

 This was baked especially for a visit from the in-laws.  The pressure was on to deliver a sumptuously satisfying dessert with a humble yet “oh my this is sooo delicious!” factor. After all this is the in-laws we’re talking about!   The other challenged was to make it dairy free but with actually no hint of it actually being dairy free!  A cake ruse, if you will!

…….To the delight of my father-in-laws’ third slice, I think this cake was a success and everyone …..choc-full of cake!

Happy days!

Ingredients

200 grams of plain flour

200 grams of caster sugar

200 grams of vegan margarine

1tsp baking powder

4 eggs – beaten

Pinch o’salt

100 grams of melted dark vegan chocolate

100 grams of melted white vegan chocolate

Grated peel of 1 whole orange

Hint of vanilla

 

The How To

Preheat oven 150 C /gas mark 3 and prepare a loaf cake tin

1. Place butter, sugar, eggs and hint of vanilla into a large bowl or mixer and beat  until combined.
2. Fold in the flour, baking powder and salt until all combined – try not to over mix
3. Divide the cake batter equally in to two bowls
4. Add the dark melted chocolate and orange peel to one of the bowls of cake batter and again mix to combine.
5. Add the white chocolate to the other bowl of cake batter and  mix to combine.
6. Now here is the fun bit…
7. Pour a thin layer of each of the chocolate cake batter into the loaf tin. Alternating each time – dark, white, dark, white. Do this until no cake batter is left
8. Bake in the over for 40 -50 minutes or until an inserted cocktail stick comes out clean and cake is firm to touch
9. Remove from oven. Leave to cool for 15 minutes then transfer out of loaf tin onto a wire rack.

Serve in slices with dairy free custard or ice cream!

An Non Exploding Truffle Shuffle!

We are back ……after a bout of the flu and the inevitable post energy zap to deliver a rather chocolatey treat.

The husband has been training quite hard in preparation for his first entry into the Irish Open Kettlebell Sports Championships, so to reward his hard work – a delicious dessert was in order!

At request of the husb, Heston’s Exploding Chocolate Gateau was the desert of choice.  The recipe was found here and thankfully it was really quite simply to follow.

The hard part, it seemed was waiting for it to thaw to room temperature before eating.  Something of which the husband didn’t quite manage as you will see from the  half eaten photo visual.

Now, no alterations or dairy free substitutions were used for this baking session (The husb does love his budder butter and cow juice milk).  It was a strictly follow recipe and deliver bake; quite fun all the same though.

The husb felt the popping candy was too gimmicky so by request the recipe was to be sans explosion. What No crackle! 😦 It has been renamed Chocolate Truffle Cake as this is basically what it is – a giant truffle! Mmmm!

EXTREMELY RECOMMENDED ….but please fight the power and add POP!

Untill next time fellow ducks!

Poorly Pups and Dairy Free Brownies..

“A Cake a Day Keeps the Doctor Away”

Apologies for the lack of posting but I have had a poorly puppy to look after…..

My dog Elmer has been very unwell and has required most my free time, attention and cuddles. Thankfully he is feeling much better and now that he is on the mend I can get back to what I love to do -bake!

This dairy free strawberry and almond brownie cake was a decadent creation made up to share with some friends. It certainly went down well and no one even guessed it was dairy free!

I used some special dark  chocolate with strawberry pieces in for this recipe.

(A post Easter Gift from the best mum in the world.) If you can’t find something similar any dark vegan chocolate will do 🙂

So enjoy everyone …I am off to bake some pupcakes to cheer up my boy 🙂

Mummy I don’t feel very well 😦

Strawberry and Almond Brownie Cake

Ingredients
150 grams of plain chocolate with strawberry pieces
150 grams of vegan margarine
2 medium eggs, beaten
250 grams of caster sugar
50 grams of sliced almonds
125 grams of self raising flour
hint of vanilla

To Decorate
A sprinkle of dark grated chocolate & edible glitter to dust

The How To

Preheat the oven to 180°C/gas mark 4 and prepare a round spring-form cake tin.

1. Melt the chocolate and vegan margarine in a pan over a very low heat.
2. Once melted, stir and combined and leave to cool
3. Stir in the eggs, caster sugar, vanilla and almonds, and beat well.
4. Fold in the flour until evenly combined but only just about mixed.
5. Pour the brownie mixture into the cake tin, and bake for 35 minutes until risen, set on top but still goey inside.
6. Allow the brownie to cool for about 30 minutes before removing it from the cake tin.
7. Transfer the brownie  to a plate and
8. Dust grated chocolate and edible glitter.
9. Refrigerate for several hours and serve with a dollop of dairy free coconut cream!
   

Spring Has Sprung! Chick Chick Cupcakes

Springtime is here…..

 A time for ideas of rebirth, renewal and regrowth…and let us not forget house cleaning.  :s

I thought it best to get in to the “spring” of things and make some spring themed cupcakes to accompany the families Easter dinner.  Say hello to

Chick Chick Cupcakes 

These cupcakes were made with citrus flavoured chocolate buttons and real butter 🙂   The tiny mini eggs and chicks are such utter cuteness and make the cupcakes such fun to make.

 Sorry dairy free’ers, my next post will be more accommodating to you guys!

Happy Easter everyone!

Ingredients 

115 grams of plain flour

115 grams of caster sugar

2 beaten eggs

115 grams of butter

1 teaspoon of baking powder

pinch o’salt

100 grams of citrus buttons

hint of vanilla

For the buttercream

Ingredients

100 grams of butter, softened

250 grams of icing sugar

2 tablespoons of milk

few drops purple food colouring

  hint of vanilla

mini chocolate eggs

yellow Easter chicks

The How to

Preheat the oven to 150/Gas 3 and prepare cupcake cases

1. Melt the citrus buttons and leave to cool
2. In a bowl, cream together the butter, vanilla and sugar
3. Add the eggs and half of the flour and mix well
4. Add the rest of the flour, salt and baking powder and beat until combine.
5. Stir in the cooled melted  citrus buttons and stir again
6. Dived mixture into cupcake cases
7. Bake in the oven for about 30–40 minutes
8. Leave to cool
9. Make the butter cream below
10. Once the cupcakes are completely cool.
11. Take the piping bag full of the buttercream and pipe grass like strands on to the cupcakes  using a grass nozzle ( I used a Wilton 233)
12. Decorate with 3 chocolate eggs and an Easter chickee

The Buttercream

1. In a bowl, beat the butter and icing sugar together until fluffy
2. Add the vanilla and milk and beat again to make a soft, smooth icing.
3. Add the few drops of purple colour and beat again to mix.
4. Transfer to a piping bag with grass nozzle and refrigerate for 15 minutes

Top o’ the Mornin’ to Ya! Lactose Free St. Patrick’s Day Cupcakes

 

Top o’ the Mornin’ to Ya! 

Well as we were all celebrating St. Patrick’s Day yesterday I thought I would channel my inner leprechaun and bake me some Paddy’s day cupcakes.

Bit of chocolate, a splash of green and a sprinkle of leprechaun dust and we have ourselves something sweet to be washed down by our Guinness!

These cupcakes were made with a new product I have found: Lactofree butter!!!!   All of the buttery yummy with none of the icky symptoms of lactose intolerance! Woo!

Enjoy fellow none lactose digesters 

Happy St. Patrick’s Day! 

Lactose free St. Patricks Days Cupcakes

100 grams of plain flour
20 grams of cocoa powder
140 grams of caster sugar
1½ teaspoons of baking powder
1 pinch o’ salt
40 grams of lactofree butter
120mls of soy milk
1 egg
hint of vanilla

For The Butter Cream
100 grams of lactofree butter
250 grams of icing sugar
2 tablespoons of soy milk
few drops green food colouring
hint of vanilla

To Decorate
Sprinkle of cocoa nibs
Edible gold glitter

The How To

Preheat the oven to 170°C/Gas mark 3 and prepare cupcake cases

1. In a bowl, beat until combined the flour, cocoa powder, sugar, baking powder, salt and lactofree butter.
2. Whisk together the soy milk, egg and hint of vanilla together, then slowly add it to the pour flour mixture, beat lightly until combined. Try not to over mix.
3. Spoon the cake mixture into the cupcake cases , two-thirds full and bake in the oven for 20–25 minutes,
4. A toothpick inserted in the centre should come out clean.
5. Remove from oven and leave the cupcakes to cool.
6.  Make the buttercream
7. In a bowl, beat the butter and icing sugar together until fluffy
8. Add the vanilla and soy milk and beat again to make a smooth icing.
9. Add the few drops of green food colour and beat again to mix.
10. Refrigerate for 15 minutes
11. When the cupcakes are cold, spoon the buttercream on top of the cupcakes
12. Decorate with the cocoa nibs and edible glitter!

To satisfy a craving…..and a husband!

Husband needed a dessert!  It had to be buttery and it had to have syrup!

Challenge Excepted & Challenge Complete!

Syrup Sponge Cake 

A simple and easy recipe that delivered maximum satisfaction!   Woo!

To make dairy free, replace butter with vegan margarine and serve with dairy free custard.  Easy peasy!

Ingredients

6 table spoons of golden syrup

115 grams of butter

115 grams of sugar

2 eggs

115 grams of plain flour

1 teaspoon of baking powder

hint of vanilla

Custard, to serve

The How To

1. Pre heat over at 160C/gas mark 4
2. Prepare a baking tray or tin
3. Spoon 4 tablespoons of syrup in to the bottom the tray
4. In a bowl cream together butter and sugar
5. Beat in the eggs
6. Add the vanilla and 2 tablespoons of syrup
7. Fold in the flour and baking powder until just mixed
8. Pour mixture in to the baking tray/tin on top of the syrup
9. Bake in the oven for 30 minutes until risen and golden.
10. Serve with a waterfall of glorious custard

Hits just the spot! Oh Yeah!

Vegan Cupcakes – Take Two! Chocolate Peanut Butter Surprise Cupcakes

“Who loves chocolate and peanut butter?
We all love chocolate and peanut butter!
Is it true? Is it TRUUUUE?
MMMHHMMM! We do, We do, We do-oooh!”

Everything tastes better with a bit of chocolate and peanut butter! FACT! So it is about time we make  a cupcake in the honour of these two marvels!   (I can’t believe we haven’t before now) The last post featured a totally scrumptious chocolate vegan cupcake recipe.  The post showcased two variations to bake and make.

This week, I will unveil another variation.    A little lazy on my part you might think, but once you taste, you will understand!!  A vegan chocolate cupcake with an wondrously peanut butter centre!

 Oh Yeah!  This cupcake had to be shared with the world!

Enjoy!

Vegan Chocolate and Peanut Butter Surprise Cupcakes

 Ingredients

From  Vegan Virgin Valentine post
1 Batch of vegan chocolate cupcakes
1 Batch of chocolate vegan buttercream

New Additions
Apple corer
Peanut butter (smooth)
Sugar star sprinkles
Edible glitter
Floral cupcake wrappers

The How To

1. Make and bake the vegan chocolate cupcakes and buttercream from the Vegan Virgin Valentine Post
2. Take the apple corer and carefully core out the centre of each cupcake
3. Fill the hole with the peanut butter (you can pipe it in or use a teaspoon)
4. Cover the tops of the cupcakes with the chocolate buttercream using a pallet knife.
5. Place each cupcake into its floral cupcake wrapper.
6. Sprinkle the cupcakes with the stars and dust with the edible glitter.

My Dairy Free Indulgence – Chocolate and Whisky Brownie Cake

“And above all… Think Chocolate!”  – Betty Crocker

Continuing with the theme of indulgence during February, a dairy free decadent dessert is what I have for you!  Now this divine creature is by far one of the most delicious things ever created.  Chocolate and whisky in a brownie like cake –nothing could be better! It is quite near impossible to have one slice of this…or even share it.

A Chocolate Fix and a half! Fabulously simple, and yet impressive all the same. It is really hard to detect that any dairy free shenanigans was had here.

This recipe was made using flora cuisine again but vegan margarine will also be fine to use.  The flambéing of the whisky is quite entertaining, I also have to add.  But if you are like me and rather accident prone, my advice would be to get a well trained adult to lend a helping hand and flambé the whisky for you.  You eyebrows will thank you for it.  Singed eyebrows are not a good look.

Enjoy!

Chocolate & Whiskey Brownie Cake

Ingredients
150 grams of Plain Chocolate
150 grams of flora cuisine/vegan margarine
2 medium eggs, beaten
250 grams of caster sugar
50 grams of hazelnuts, chopped
125 grams of self raising flour
50ml of  Whisky
Hint of vanilla

To Decorate
A sprinkle of dark chocolate grated & cocoa to dust

The How To

Preheat the oven to 180°C/gas mark 4. Prepare a round spring-form cake tin.

1. Melt the chocolate and flora cuisine/vegan margarine in a pan over a very low heat.
2. Once melted, stir and combined and leave to cool
3. Stir in the eggs, caster sugar, vanilla and hazelnuts, and beat well.
4. Fold in the flour until evenly combined.
5. Pour the brownie mixture into the cake tin, and bake for 35 minutes until risen, set on top but still goey inside.
6.  An inserted toothpick should be slightly sticky when removed.
7. Allow the cake to cool for about 20 minutes before removing it from the cake tin.

While cake is cooling – flambé the whisky to burn off the alcohol

1. Warm the whiskey in a pan, light it carefully and wait and watch (oooh) until the flame has died.
2. Transfer the cake to a plate and slowly pour over the flambéed whisky
3. Leave the cake overnight for best results.
4. Dust with the cocoa and grated chocolate just before serving

 

The Perfect Blend! Coffee & Cake….oh and don’t forget the nuts!

Goodbye January Hello February!…..

  We are certainly welcoming February with open arms. After a month of hard rigorous dieting…well eating less cake. It is about time for a delicious kick back and scoff occasion! What better way to indulge than a magnificent slice of coffee and walnut praline cake!  This cake was for the husband, so an all dairy and sugar galore cake position was assumed. We will get to a dairy free indulgence next post.

Now the vanilla duck has a new piece of kit in the kitchen – a brand spanking new food processor. The Coffee and Walnut Praline Cake was a great opportunity to take her out for a spin.  However as with all new things, trial and error was the lesson of the day.  Speed setting and mix times needed to be figured out to get a smooth and buttery result.  The cake mixture turned out great but the buttercream was somewhat troublesome. It was over mixed and a little clumpy. Next time we will be ready! Live and learn, live and learn….

Now I wouldn’t usually showcase a not so perfect cake but to be honest it turned out fabulous and tasted great. (Walnut Praline!!! C’mon how can you not love?! )  You can’t expect perfect results every time you bake especially with a new piece of equipment thrown into the mix …..doesn’t mean you can’t give your imperfect masterpiece a good showing!  Enjoy!

Coffee and Walnut Praline Cake

Ingredients
For the cake
225 grams of butter
225 grams of caster sugar
4 eggs
50 mls of strong espresso coffee
225 grams of self-raising flour
75 grams of crushed walnuts

For The Coffee Butter Cream
125 grams of butter
200 grams icing sugar
50ml of strong espresso coffee

For the Praline
120 grams of caster sugar
1 teaspoon of cold water
150 grams of walnut halves

The How To

Preheat the oven to 180C/Gas mark 4. Prepare two cake tins

• In a bowl, cream the butter and sugar
• Add the eggs one at a time to the bowl.
• Keep mixing
• Add the espresso and stir well.
• Fold in the flour and walnuts until combined.
• Divide the cake mixture between the two cake tins.
• Bake in the oven for 25-30 minutes, or until a toothpick inserted into the cake comes clean.
• Remove the cakes from the oven and allow to cool.

While cake is cooling make the praline

For the Praline

• Place the sugar and water in a small saucepan over high heat.
• Do not stir! Just swirl the pan if need be.
• When the mixture has reaches a light caramel colour remove from the heat.
• Stir in the walnuts and coat with the sugar mixture.
• Pour the nuts out onto a prepared baking paper
• Once cooled process the remaining walnuts in a food processor until chopped into bits.

For The Coffee Butter Cream

• Beat the butter and icing sugar together until light and creamy.
• Add the espresso and vanilla, mix well.
• Spread the butter cream over the top of each cake, and sprinkle generously with the chopped praline.
• Place one cake on top of the other.
• Decorate with whole walnuts and a sprinkling of more praline.