Remember when I met a bunch of lovely girls at an eating disorder recovery picnic and made chocolate peanut butter cookies? Well, we arranged to meet up again today, and seeing as it was Chelli‘s birthday a few weeks ago, I thought I’d make some little cupcakes to celebrate – she’s lactose intolerant, and another girl in the group last time was allergic to nuts, so I started researching good recipes that account for allergies. I made rose and vanilla biscuits about a week ago and they were absolutely divine, and really fit the sunshine weather we’ve been blessed with recently; rose flavoured treats are absolutely perfect for me, it’s just my taste, as I love the idea of using flowers in my baking, so I thought maybe I’d make something similar, but a little bit lighter and prettier :)
The weather was a little disastrous today, and a massive screen for the Olympics was up in Hyde park, so it ended up just being me and Chelli, but we chatted for ages in the semi-sunshine and it was really nice; we both had some cupcakes and she said she liked them, so I’m happy!
This recipe’s from the Primrose Bakery cook book, but made semi-vegan (I did use real eggs in my cupcakes, but only because I couldn’t find egg replacers; this recipe will work with egg replacers just as well, so it’s pretty much a vegan recipe!)
110g of vegan margarine
- Preheat the oven to 160 degrees Celsius. In a large mixing bowl, cream the margarine and sugar until mixture is light and fluffy. Add the eggs/egg replacer slowly, mixing well after each addition.
- Combine the two flours in a separate bowl.
- Mix a little of the rosewater with the soy milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you add accordingly.
- Add one-third of the flours to the creamed mixture and beat well.
- Pour in one-third of the soy milk and beat again. Repeat these steps until all the flour and soy milk have been added.
- Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for 25 minutes until slightly raised and golden brown.
- Remove from the oven and leave the cakes in their tins for about 10 mins before carefully placing on a wire rack to cool.
- In a large bowl, beat the margarine, soy milk, vanilla extract and half the icing sugar until smooth. This can take several minutes. Gradually add the remainder of the icing sugar and beat again until the ‘buttercream’ is smooth and creamy. Add the rosewater and food colouring at the very end and beat thoroughly, tasting to check if it is scented enough.
Makes 30 (but I used teeny tiny cases)