My lovely, fun-loving, beautiful friend Kirstie died earlier this year – cancer is a bitch. She was defiant to the end, planning a holiday apparently! An extraordinary woman who led a varied life that was full of colourful experiences. She left behind two amazing children who have shown such dignity over the last year – they both clearly miss their mum terribly.
To help out, Kirstie’s friends rallied and put on a fundraiser gig/party. There were three bands, a DJ, a raffle (great prizes) and or course I made cupcakes… Both types were based on recipes from the brilliant from book Vegan Cupcakes Take Over the World.
Margarita cupcakes
- ¼ cup freshly squeezed lime juice
- 1 ½ tsp freshly grate lime zest
- 1 cup soya milk
- ¼ cup rapeseed oil
- 2 tbsp tequila
- ½ tsp vanilla extract
- ¾ cup granulated sugar
- 1 ⅓ cups plain flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ pack fondant icing and colouring
- Preheat the oven to 180°C and put 12 muffin cases into your cake tins.
- In a large bowl whisk together the lime juice, zest, soya milk, oil, tequila, vanilla and sugar.
- Sift in the flour, baking soda and powder, and add the salt.
- Whisk until smooth then dived into the cupcake cases – they should be just over two-thirds full.
- Bake for 18-20 mins until a toothpick inserted comes out dry.
- Transfer to a cooling rack.
To ice, roll out fondant icing and cut skull shapes. Use a fork to indent teeth marks and paint with brush and black icing. Cut little circles in a different coloured icing (I used a pen lid as a cutter) and decorate with piped coloured icing as you like and use little silver balls for the eyes.
Mexican Hot Chocolate Cakes
- 1 cup coconut milk
- 1 tbsp ground flax seed
- ¾ cup plain flour
- 2 tbsp cornflour
- ½ cup cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
- 1 pinch chilli powder (be bold!)
- ¼ cup ground almonds
- 1 cup granulated sugar
- ⅓ cup rapeseed oil
- 1 tsp vanilla extract
- Chocolate frosting or ganache as desired!
- Preheat the oven to 180°C and put 12 muffin cases into your cake tins.
- In a large bowl whisk together the coconut milk and flaxseeds and let sit for 10 mins.
- In another bowl, sift together the flour, cornflour, cocoa, baking powder and soda, and add the salt, cinnamon, chilli powder and ground almonds.
- Into the coconut milk, whisk the sugar, oil and vanilla.
- Add in the dry ingredients and whisk until smooth then dived into the cupcake cases – they should be just over two-thirds full.
- Bake for 18-20 mins until a toothpick inserted comes out dry.
- Transfer to a cooling rack.
- Top with chocolate frosting or ganache. I made two-tone purple roses using a Wilton 2D piping tip and little green leaves dusted with green glitter.