Wedding cupcakes and gifts

I recently had the honour of being asked to make some speciality cupcakes for a friend’s wedding; I made Gluten Free Vegan cupcakes for the guests with allergies. Specifically I knew one of the Bride’s friend’s children was a celiac, and hate the idea of any child missing out on cake at a wedding when everyone else can have some. I decided to stick to simple flavours to please the crowd, so made lemon cupcakes and chocolate cupcakes, I think these cover a range of taste (I only know of one person in my life who doesn’t like chocolate).

 

As an unexpected present on the day I was given this gorgeous Cupcake themed cookbook stand, this is the absolute best gift I could ever think of! I actually don’t own a recipe book stand and struggle between trying to balance the pages open and not get cake mix splashed all over the book. This also folds down nicely and fits in a draw.  

Tonight I am using it whilst making Ms Cupacke's Blueberry and almond muffins, ( again theses have been made gluten free,) for my Mr to take with him to London tomorrow to share with anyone he meets at the Buddhist centre.

Vegan Mofo 1st; Gluten Free Bread

Gluten Free Rosemary Focaccia

 

 

I’ve never made bread, with gluten or otherwise, so in the spirit of 1sts I bought some Mrs Crimbles Bread Flour mix and some dried yeast; never worked with that before. I found a recipe online for Basil and garlic focaccia, I’ve always wanted to make rosemary focaccia and we have a rosemary plant growing in the garden, so instead of sourcing basil (wrong time of the year) we went with rosemary, and we both love rosemary.

 

Basically you prepare the bread as per the box, adding oil, warm water and Yeast (scary) to the bowl. Then pop this on a greased tray, sprinkle with GF flour and make into a circle. In a small bowl mix Rosemary, olive oil, lemon juice, chilli flakes, salt and pepper. The fun part is poking big holes and sloshing the oil about, I needed photo taking help as my hands were messy, but I wanted a Photo!

 

TADA!!

Leave this to prove and it should grow, and then pop it in a preheated oven, till it turns golden brown (texture like sun) about 20-25 minutes. This was pretty awesome to eat alongside the gluten free pasta, a few olives and salad the flavour was really nice.

It did taste a little bit underdone and verged on the side of Yorkshire pudding or toad in the hole. I would make some changes next time, using less oil and trying to get the bread to raise a bit more, warmer water, or warmer proving space?

Vegan Mofo 1st; Truffles

Cherry Ripe Truffles

 

 

 I discovered Cherry Ripe bars, the Australian speciality back in October when I travelled from Cairns to Sydney. Sadly, they are not Vegan; I don’t think they are even vegetarian. But the concept is a sticky cherry coconut bar covered in chocolate.

 

 

I found this recipe on The Kind Cooks Blog

http://thekindcook.com/2441/cherry-ripe-truffles/

 

I could have tried to make bars, but I think it’s more social (and less calories for me), if I make bite size treats.

 

 

I used half traditional Glace Cherries and half Natural coloured (purplish)

2 x 100g of glace cherries (watch out for E120)

1 ¼ cup of desiccated coconut

4 teaspoons of golden syrup

200g of dairy free dark chocolate

 

In a blender mix the coconut, half the cherries and the syrup. My Cherries were really sticky so maybe this can be done without any extra syrup.

When you blend you start to see the mixture coming together naturally, so rolling them into balls is easy and a little sticky. Use a small spoon and roll between your fingers.

 Make 15-20 balls, place them on a tray with covered with parchment paper.

Put them in the freezer while you melt the chocolate, about 10 minutes.

Rolling them in chocolate was a bit messy, but I found it easier when there was less chocolate in the bowl, so maybe melt less and top it up when you need to; chocolate chips melt fastest.

I found squishing it against the side of the bowl worked well.

Place them back on the tray.

 

If you’re making coconut and chocolate covered, drop on a plate covered in coconut and use a spoon and finger to coat them evenly.

But them in the fridge and take them out about an hour before serving, depending on the outside temperature. 

 

 

I would suggest these for a Christmas or birthday present to Vegan or non-Vegans.

I rolled half in chocolate and the other half in chocolate and then in coconut.

I'm going to make little boxes of 4 with 2 coconut rolled and 2 chocolate dipped, how cute!!

 

Everyone at my worked loved them and we’re surprised I had made them, but to be honest they are pretty easy to make, just blending, stirring, chilling and balling!

“Have you got any more of those truffles?”

 

 

To combat the truffle eating, I’m going to be picking a recipe from Appetite for Reduction soon.

 

Marathon Cupcake Cherry Bombs

 

Last week, despite only having a few days back on skates, me and my Mr decided to take part in The South Coast Roll at Goodwood Motor Track.

 

Also I managed to skate an extra lap of 2.4 miles on top of last year.

Skating 19.2 miles!

Well done to all the Basingstoke Bullets for their skating.

 

Of course for the occasion I made Cakes!

 

 

Basingstoke Bullets Roller Derby

 

Everyone was very pleased and topping cake with cherries seems to make them irresistible.

I got the recipe for these tasty Vegan and gluten-free from the Dove Farm Website

It uses so few simple ingredients including half a ripe banana.

I adapted the recipe to make cupcakes instead of one big sponge.

 

www.dovesfarm.co.uk/recipes/gluten-and-wheat-free-sponge-layer-cake/

 

 

Cakes and B-Awake (Basingstoke AWareness and Knowledge Exchange)

I am actively involved in the running of a local Documentary film group in Basingstoke, one a month we spread the knowledge of socially aware issues.
A few of our previous Films include; No impact man, a film about a New Yorker who along with his wife and young child. Trying to reduce their impact on the planet for one year. They buy local, go Vegetarian and once the Toilet roll runs out don’t buy anymore. Don't use electricity or fuel dependant transport. The experiment helps them lose weigh without a gym membership and spend more time than ever as a family.

Other films include; The Cove, Age of Stupid, Death in Gaza, Inside Job and Dirty Oil.

One of the co-founders makes Vegan Gluten Free cakes as to not exclude anyone in the audience.
The cakes are thickly iced and decorated with symbols relevant to the film we’re showing.

Radio active Cake?

Bombs-not Fish

Vegan Easter Cake

Chocolate gluten-freedom vegan cake with Strawberry icing and sprinkles!

Follow a basic gluten free chocolate cupcake recipe, line any kind of tin, loaf or round with baking paper on the bottom and grease, bake for 25 minutes and when cool decorate.

Enjoy this lovely cruelty free Easter treat!

No little baby chicks, chickens or eggs were harmed in the making of this cake.