Super Simple Mini Cupcakes – maybe the easiest recipe in the world!

 

It’s the start of birthday season in this household – we all have Autumn birthdays and so it’s a frantic run up to Christmas filled with various celebrations. Obviously, birthdays need cake and as you can imagine all my cakes are homemade.

These teeny tiny cupcakes were probably the first ever dairy and egg-free sweet recipe I devised, but never the less I get requests for them at every birthday! Maybe it’s their size but these miniature cupcakes always go down a treat; they also freeze brilliantly which is fantastic for being prepared for any situation. They can be defrosted and iced ready to take to a birthday party in a flash, making it easy for my daughters not to feel left out when it comes to the all important cake time!

They are light but tasty and can be made any size, and are very easy to flavour with choc chips, essences or dried fruit. Probably the simplest cupcake recipe you’ll ever come across, this is great one to pass to people who want to cater for an egg-free and dairy-free guest without any unusual ingredients, visits to the supermarket or complicated instructions! I have yet to meet a person who doesn’t like them, which really must be the best review going.

Super Simple Mini Cupcakes

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

 

(makes about 12 standard size or around 24 mini cupcakes)

110g plain flour

1 and 1/2 tsp baking powder

pinch salt

50g caster sugar

150ml water

40ml sunflower oil

1/2 tsp vanilla extract or other essence of choice

  1. Preheat the oven to 190 degrees and line a muffin/cupcake tin
  2. Sift together the flour, baking powder and salt. Then stir in the sugar
  3. Add flavourings as desired. 40g choc chips or 50g dried fruit plus a splash of extra water
  4. Pour in water and oil and stir until well combined, but don’t over-mix. Some tiny lumps are fine, as with a muffin batter.
  5. 2/3rds fill the cupcake/muffin cases
  6. Bake standard size for 20-25 mins until golden, mini size for 10-15 mins.
  7. Cool and ice if desired.

Gooey Chocolate Fudge Cake

Well, the summer and holidays seem well and truly over – it’s dark in the mornings and evenings and the leaves are turning golden with a vengeance. Time for thoughts to turn to comfort and cosy warming dishes to keep the spirits up, I think.

Chocolate fudge cake which is rich and gooey with a sticky chocolate glaze, surely that’s going to lift our spirits? This is a fabulous quick but indulgent recipe, perfect for an after-school treat which will be much needed in this first full week back. My, we’re all going to be tired come this Friday if this weekend was anything to go by!

This cake which is perfect as either a teatime treat or a wicked pudding with ice cream is a family favourite. It is a very simple recipe to make, and I’ve included the ingredients in grams and tablespoons so the younger members of the family can easily participate in making this moreish cake and still result in that all important wow factor. It is certainly gooey enough for the most diehard chocoholic – and who can resist a slice of gooey chocolate fudge cake…. I know I can’t.

Gooey Chocolate Fudge Cake 

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

 

makes a 2 lb loaf

9 tbsps dairy-free milk

1.5 tsps bicarbonate of soda

1 tsp vanilla essence

200g self-raising flour

4 tbsps cocoa powder

4 tbsps granulated sugar

4 tbsps soft brown sugar

50g dairy-free margarine

4 tbsps golden syrup

  1. Preheat the oven to 190 Degrees Centigrade/Gas mark 5
  2. Line a 2lb loaf tin (or 2 1lb tins, or half the mixture to make 1 1lb cake)
  3. Combine the dairy-free milk, bicarb and vanilla and set aside.
  4. Cream together the dairy-free spread and sugar. Mix in the syrup.
  5. Sift together the flour, cocoa and salt.
  6. Alternating between the dry ingredients and the soya milk mix, add too the creamed spread. When fully combined and smooth, fill the loaf tin.
  7. Bake for 30-35 minutes, until a knife comes out clean. Cool in the tin, then transfer to a wire rack.

Chocolate Fudge Icing 

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

 

make enough to cover 1 loaf

1/4 cup dairy-free margarine

1/3 cup cocoa powder

1/2 cup sugar

2 tbsp dairy-free milk

1 tsp vanilla essence

  1. Melt together the dairy-free margarine, milk, cocoa and sugar.
  2. Bring to a rolling boil and bubble furiously for a minute or two, stirring all the time.
  3. Cool, stirring now and then. Stir in the vanilla.
  4. Once cool, spread over the top of your cake.

Salted Caramel Victoria Sponge Cake

Is there any more traditional English cake than a Victoria sponge? It’s the very essence of tea time, maybe along with some scones and cup of tea in fine china cups!

I’ve found it quite a journey to develop the perfect Victoria sponge recipe, for some reason it has been so much harder than a chocolate cake. Sometimes the texture is a bit too rubbery/bouncy or the flavour not quite right. However finally thanks to some gratefully received input from a reader and his mother in law, the a pretty fine egg and dairy-free Victoria sponge is here. It’s always such a delight to me when I feel I have developed a great ‘friendly’ alternative to a classic staple. I feel like I’m finally hitting my ‘brief’ from the outset of this journey, which is about enabling everyone to enjoy the same things. This cake would make an awesome birthday cake if chocolate isn’t your cup of [English] tea.

This sponge has a wonderful crumb, perfect for a layer cake and the addition of custard powder adds an additional welcome vanilla hit. Custard powder – that’s the tip I was given and wouldn’t have thought of myself.

This would’ve been perfect as a traditional jam filled sponge cake, but since my children aren’t very keen on jam I turned this into a salted caramel sponge cake with a Lotus spread drizzle and salted caramel buttercream. A version I highly recommend 🙂

Salted Caramel Victoria Sponge Cake

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes one sandwich cake

370g self-raising flour

2 tbsps Birds custard powder

220g caster sugar

1 1/2 tsps bicarbonate of soda

pinch of salt

290ml dairy-free milk

2 tbsps dairy-free yogurt

100g dairy-free margarine, melted

1 tsp vanilla extract

  1. Preheat the oven to 190 degrees Centigrade/Gas Mark 5. Grease and line 2 20cm sandwich tins
  2. Sift together the flour, custard powder, bicarb and salt
  3. Stir in the sugar
  4. In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and vanilla.
  5. Mix the wet ingredients into the dry. Mix gently until well combined.
  6. Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
  7. Cool in the cake tins.

Filling, enough to fill one cake:

  • Make the buttercream by whisking together 1tbsp Trex, 1/4 cup dairy-free margarine, 1 cup sifted icing sugar [use Sugar and Crumbs salted caramel icing sugar if possible] and 1 tbsp dairy-free milk.
  • (if you can’t find flavoured icing sugar use normal but add 1 tsp caramel essence instead)
  • Make the caramel drizzle by combining 2 tbsp Lotus caramelised biscoff spread with 1 tbsp dairy-free milk
  • spread the buttercream over one of the sponges, top with the Lotus drizzle. Place the top layer on the cake and dust with a generous layer of icing sugar

Cinnamon Streusel Coffee Cake

Have you ever had an an American style coffee cake? Not a coffee flavoured cake which were so popular in the U.K. in the 80s but a spiced cake made to be eaten with coffee?

A few years back I worked on a project in the US Virgin Isles (beautiful Caribbean waters), and we ate an American style diet and as we were very busy, convenience was the key. I have to say the catering, which we took turns to help with, was not always very inspiring, however, crumbly topped spiced coffee cake was one flavour which stayed with me. If I remember correctly, it was a boxed cake mix we used, but certainly not a familiar style of cake in the UK.

 

I’ve tried to recreate my memory with little success over the years, but now I think I’ve cracked it. The sponge is moist and spiced and the topping is sweet, crunchy and crumbly – and indeed does go rather well with a coffee. Handily enough it also makes a great pudding when served with custard. Double bonus to have a recipe with multiple uses up your sleeve.

 

Cinnamon Streusel Coffee Cake

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

  • 2 cups self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 cup Bird’s custard powder or corn flour
  • 1/2 cup dairy-free margarine, such as Pure
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 3/4 cup soya yogurt, preferably vanilla flavour
  • 1 tsp vanilla extract
  • 3/4 cup oat milk

For the filling:

  • 1/4 cup soft brown sugar
  • 1/2 tsp cinnamon

For the streusel topping:

  • 1/2 cup plain flour
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 cup dairy-free margarine, such as Pure
  1. Mix together the brown sugar and cinnamon for the filling and set aside.
  2. In a bowl stir together the flour, sugar and cinnamon for the streusel topping. Rub in the margarine with your fingertips to make a crumble like consistency. Set aside.
  3. Preheat the oven to 180 degrees centigrade/gas mark 4. Grease and line a spring-form cake tin
  4. Sift together the flour, custard powder or corn flour and bicarbonate and set aside
  5. Mix together the yogurt, oat milk and vanilla and set aside
  6. Cream together the margarine and sugar until light and fluffy
  7.  Alternately add the flour and yogurt mix (about 1/3rd of the mix each time) and whisk well between each addition.
  8. Pour 1/2 of the mix into the cake tin and level off.
  9. Sprinkle over the cinnamon/sugar mix on top, then pour the rest of the cake mix over the top.
  10. Scatter over the streusel mixture and then bake for 35-40 minutes, until a knife cones out clean
  11. Cool briefly in the tin before unmoulding.

 

Christmas Cupcakes

 

christmas lights cupcakes

Is there any time of the year more about decoration and glitz than Christmas? So when everything from houses, trees and Christmas jumpers are adorned with lights, baubles and bells, why not also decorate some cupcakes to fit into the generally merriment?

These little chocolate cupcakes decked with Christmas lights make a wonderful addition to the Christmas fare. They look delightfully festive whilst also being a crowd pleaser; not many people can resist a delicious chocolate cupcake. The decoration is pretty effective but very easy: vanilla buttercream is piped into a smooth swirl, which is then drizzled with a ‘string’ of melted chocolate along which colourful decorations or sweets are placed to represent the twinkling lights on a tree.

Christmas Lights Cupcakes

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

christmas cupcakes, dairy-free, egg-free

makes 18

350g self-raising flour

200g caster sugar

50g cocoa powder

200ml sunflower oil

300ml oat milk

1 tsp lemon juice

1 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the oat milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Fluffy White Buttercream

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, soya-free, vegetarian and vegan)

enough to ice 24 cupcakes

1/4 cup vegetable fat

3/4 cup dairy-free margarine

3 cups icing sugar, sifted

1 or 2 tbsp dairy-free milk

1/2tsp vanilla extract

  1. Whisk together the spread and vegetable fat.
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk and the vanilla, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.
  4. Melt 20-30g chocolate, pipe a line onto the buttercream. Stud with decorations or sweets.

vegan Christmas cupcakes

Cherry and Sultana Christmas Cake

 

cherry and sultana Christmas Cake

Christmas isn’t Christmas without a cake, right? But a Christmas cake that is free-from eggs, milk and nuts is almost impossible to buy.

Fruit cakes don’t really feature on my blog since my girls have an aversion to dried fruit, mainly I think due to the fact that it was so hard to find them safe snacks when they were tiny that they ate far too many little boxes of raisins! But it’s Christmas time and fruit cake might not be popular,  but they’re so very traditional that they really do have to feature somewhere along with the other sweet treats.

This is a variation on my previous Christmas cake, just to add a bit of excitement and variety to the Christmas teatime centre piece. I think this version which is jam packed full of cherries and sultanas hits just the right note of slightly out of the ordinary. It is a lighter fruit cake variety which is more to my taste as I do find the really dark intense fruit cakes a little challenging!

You may find the method odd, and it is unusual for a cake mix but the finished cake is beautifully light whilst being loaded with dried fruit.

Try and make it as early as you can and then feed once a week with a table spoon of brandy, apple juice or perhaps Chambord blackberry liqueur as I did here for an extra fruity hit.

When it’s time to decorate, paint with a layer of warmed apricot jam and cover with a thin layer of marzipan and fondant icing. If you avoid tree nuts just leave out the marzipan, it really won’t detract from the cake at all!

I haven’t yet iced this cake, so i’ll add a photo of the finished article in the next week or so 🙂

Cherry and Sultana Christmas Cake

(dairy-free, egg-free, nut-free, soya-free, vegan and vegetarian)

egg-free, dairy-free Christmas cake

makes 1 12″ cake

125g glace cherries, roughly chopped

300g sultanas

50g mixed peel, chopped

100g dates, stoned and chopped

2 tbsps brandy (or apple juice)

350g plain flour

1/2 tsp cinnamon

1 tsp mixed spice

pinch of salt

70g dairy-free margarine

zest of 1 lemon

170g light Muscovado sugar

250ml dairy-free milk, warmed to hand hot temperature

1 tsp bicarbonate of soda

  1. Grease and line a 12″ cake tin
  2. Pour the brandy/apple juice over the dried fruit and leave to steep for at least a couple of hours, or preferably overnight
  3. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  4. In a large bowl, sift together the flour, cinnamon and mixed spice. Add the lemon zest.
  5. Rub in the dairy-free margarine
  6. Stir in the sugar, and the dried fruits
  7. Add the bicarb to the warm milk and stir until dissolved
  8. Pour into the dry ingredients and mix to form a stiff dough (it will be surprisingly stiff)christmas cake mix egg-free
  9. Turn into the lined cake tin and bake for 1 hour. Then turn the oven down to gas mark 3/160 degrees Centigrade and continue to bake for a further 15-30 minutes, or until a knife comes out clean.
  10. Cool on a wire rack.
  11. Keep wrapped in baking paper, in an airtight container until ready to decorate (if desired) just before Christmas
  12. For added moisture and flavour, pour 1 tbsp of apple juice or brandy onto the cake each week until ready to use.

vegan christmas cake