Fondant Fancy Cupcakes

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Did you read my post for fondant fancies and think ‘ooh they look nice, but what a faff to cut the cake, nappage and ice all sides’. Well, after making them I did too! They were a real labour of love, but the girls found them so pretty that they wanted to take them in as a Friday treat for their school friends. I didn’t have the time to spend another entire afternoon making about 40 fondant fancies, but at the same time didn’t want to disappoint – I want my girls to be proud of the food they eat and to experience their friends enjoying it too.

So thats where this brainwave of an idea came from – cupcakes that look just like, and taste just like fondant fancies, but without the labour intensive icing. And they were a BIG hit! Such a big hit, I’ve already had to make them again, hence the fluoro and pastel versions in the photos!

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Fondant Fancy Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 12

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for the sponge:

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat or other non-dairy milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 1 tsp vanilla

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Line a cupcake tray with liners.

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combined.

– 2/3rds fill each cupcake case and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

for the buttercream blobs:

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  • 2 tbsp vegetable fat (such as Trex)
  • 1/3 cup dairy-free spread (such as Pure)
  • 1 1/2 cups icing sugar, sifted
  • 2 tbsp cup oat milk

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

for the icing:

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  • 2 cups icing sugar
  • water
  • food colouring

– Gradually add  little bit of water at a time until you have a thick but pourable icing

– Place 2 tbsp in a icing bag with a narrow tip

– Colour the rest with a lovely pastel food colouring

To assemble:

  1. Pipe or spoon a dollop of buttercream onto the top of each cupcake, set aside for a while to firm up
  2. Spoon some water icing over each cupcake. Drizzle over white icing lines.
  3. Leave to set
  4. These fancies keep well for up to 4 or 5 days

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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