Considering it is National Cupcake week (yes I know today is the last day) I thought I’d do my part and get in the kitchen and do some baking. As I love creating all sorts of delicious treats this was something I was super keen to get involved in.
Normally I would look up some of my favourite recipes and follow them step by step because I much prefer following instructions than just winging it, but winging it is just what I did this time around. Yes, I was preparing for a complete and utter disaster but they didn’t turn out so badly. I have to say these creations are more like muffins than cupcakes but who cares its food okay!?
So let’s get to it!
‘Cheese’ and Onion Cupcakes (Muffins)
Makes: approximately 12
Time: 45 mins – 1hr
Vegetable or Coconut Oil
1 large onion, chopped coarsely (I used a white onion, but a red one would work too)
300g plain flour
75g dairy-free cheese (I used violife cheddar)
3tbsp nutritional yeast
1tbsp baking powder
1tsp garlic granules
225ml soya milk, unsweetened
2 flax eggs (I’ll show how to make these below)
1. Preheat the oven to 180C. Line a 12-cup muffin/cupcake tin and set aside.
2. Heat 1tbsp of oil in a frying pan and add the onion. Cook on a medium heat for no more than 10 minutes, they should be crispy and golden. Remove from the pan and place in between two pieces of kitchen roll and leave to dry.
3. Whilst they are drying make the flax eggs. To make up one ‘egg’ grind 1tbsp of flaxseed/linseeds until it becomes a fine powder and blitz in 2.5-3tbsp of water, leave for five minutes to thicken. Repeat for the desired amount of ‘egg’s needed, in this case, just two.
4. Mix the flour, dried onion, cheese, baking powder, nutritional yeast and the garlic granules into a large bowl.
5. In a jug stir together the milk, flax eggs and 3tbsp of oil. Add the wet ingredients to the dry and mix until just combined – you don’t want to overmix or they can be too heavy.
6. Spoon the batter into the prepared cake cases and bake for 15-18 minutes until just risen and golden.
7. These can be eaten on their own or sliced with a spread of vegetable spread and/or chutney.
Coconut and Pineapple ‘Upsidedown’ Cakes
Makes: approximately 12
Time: 45 minutes
10tbsp margarine/dairy free spread
1/2 brown sugar (demerara, light or dark brown will work)
1 pineapple, chopped and into chunks or alternatively you can buy two tins of chopped pineapple
1 1/2 cups of flour
2tsp baking powder
1 cup caster sugar
2 tsp vanilla
1/2 cup of coconut yoghurt (I used Alpro plain with coconut yoghurt)
2tbsp of pineapple juice (you can get some from the pineapple pieces or from the can if using)
1/2 soya milk
1. In a small pan melt 4tbsp of dairy free spread over a medium heat. Add the brown sugar and cinnamon and stir until the sugar is melted then take off the heat.
2. Grease a 12-cup muffin/cupcake tin well or the cakes will not come out of the tin.
3. Arrange the pineapple pieces in the bottom of each ‘cup’ and try and make sure they overlap so that nothing leaks out and the cakes will keep their shape.
4. Pour a tablespoon of the sugar mixture over each set of pineapples.
5. Preheat the oven to 180C and prepare to make the cake mixture.
6. In a large bowl, sift flour and baking powder, set aside.
7. In a medium bowl, beat the remaining spread and sugar together until light and fluffy. Stir in the vanilla and coconut yoghurt.
8. In a separate bowl add the juice and milk. Fold each of the wet mixes alternatively into the dry ingredients until just combined.
9. Pour the batter into the tin and bake for 20 minutes they should look nice and golden. Carefully remove from the tin with an icing knife and lift out, serve hot or cold.
These can be used as savoury and sweet options for a party or event, even better for a vegan-friendly afternoon tea.