Devil’s Food Cupcakes

img_0829Have you ever tried my Devil’s Food cake aka the best chocolate cake in the world? If you haven’t you are seriously missing out, it is so delicious that everyone asks for more! It’s deep, dark and chocolatey with an out of this world silky yet fudgy icing. Honestly, it’s totally divine 🙂

Anyway, these cupcakes are inspired by that cake and also by a fond childhood memory. We didn’t often have shop bought cakes at home, but sometimes I’d go to a friend’s house and they would serve up these little shop bought chocolate cupcakes with this fudgy, set icing. The kind of icing that was way nicer than the cake and also when you peeled off the liner, you were left with a zigzag imprint in the edge of the icing. There was something really pleasing about that! For some bizarre reason I was thinking about that icing the other day and how it would be really convenient for when you need to transport cupcakes; buttercream is just a nightmare if you’re putting the cakes in a box to take elsewhere. I’d always wondered how to make that icing and then it came to me – my wonderful Devil’s Food Icing sets beautifully and would be pretty awesome on a cupcake. Who’s going to say no to a rich chocolate cupcakes topped with out of this world fudgy icing?

So here they are, little Devil’s food Cupcakes ready for cake day, the first one of the school term, so I do hope they go down a storm. I so miss my weekly baking for Little S’s class that I’ve gone to town and made cinnamon swirl buns too. Hopefully that’ll keep everyone happy 🙂

Devils Food Chocolate Cupcakes

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

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makes 12-18

150g self-raising flour

100g caster sugar

50g cocoa powder

200ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 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 dairy-free 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. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Devils Food Icing

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

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enough to cover 12 cupcakes

2 tbsp dairy-free spread

1/2 tbsp dairy-free milk

1/2 tbsp golden syrup or maple syrup

1/4 cup icing sugar

50g dairy-free dark chocolate

  1. Melt together the icing ingredients and simmer for a few minutes until thick and glossy. Let cool.
  2. Spread over the cupcakes and leave to set.

Mexican Chocolate Earthquake Cookies

I love these cookies – they’re rich, chocolaty, soft and scrumptious! I had a brief time before having children when I wanted to start a cookie business and back then these were some of my absolute favourites.

It does sometimes surprise me which recipes are most popular on my blog. Out of the 500+ recipes, it so often comes back to the same ones again and again. There are many winning recipes that don’t seem to get a second chance, maybe they’re just less known about and therefore less searched for? I first posted this recipe when I initially set up my blog in 2012, and I still absolutely love these cookies. Here I’ve added a variation using aquafaba, so you have a choice of aquafaba or flaxseeds as the binder. Do eat these cookies quickly, they’re best eaten warm for the oven. Or reheat for a couple of minutes before eating to enjoy the crisp exterior and soft cakey centre.

Mexican Chocolate Earthquake Cookies

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

makes about 24

3/4 cup granulated sugar

1/3 cup melted dairy-free margarine

2 tbsps golden syrup

1 tsp vanilla extract

use either:

1/3 cup oat milk and 1 tbsp ground flaxseeds

or use; 1/4 cup dairy-free milk and 3tbsp Aquafaba

100g melted dairy-free chocolate

250g plain flour

2 tbsps cocoa powder

3/4 tsp baking powder

large pinch of salt

1 cup of icing sugar to roll dough in

  1. Preheat oven to 180 degrees centigrade. Sift the icing sugar onto a plate and set aside
  2. In a bowl mix the sugar, dairy-free margarine, syrup, vanilla, oat milk, flax seeds (or aquafaba) and melted chocolate
  3. Sift in the flour, cocoa powder, baking powder and salt. It should produce a soft dough
  4. Take tablespoons of mix and roll in the icing sugar. Place on a lined baking sheet and press down slightly
  5. Bake for 12 minutes. Cool for a few minutes on the baking sheet before transferring to a wire rack.
  6. Best eaten straight away, or next day will do (invite people over or send into school/work!)

Red Velvet Cupcakes

Happy Valentines Day! I hope you are all enjoying spending time with your loved ones and have received little signs of appreciation for your love.

In honour of St Valentine’s Day and all things red, and to show some appreciation to all my lovely followers here is a red velvet cupcake recipe. I haven’t posted a cupcake recipe for an age, despite them always being one of my most requested baked items. I guess it’s the fact that when you have a cupcake, you get the whole thing, with the decoration complete – a perfect little mini cake for one, making it the ideal bake for handing to a loved one.

These red velvet cupcakes adorned with velvety white buttercream and freeze-dried strawberry powder are perfect for Valentine’s Day to fit in with the all things red theme. My red velvet cakes are not so red as I didn’t want to use too much food colouring – just double the amount for extra red if you wish!

Red Velvet Cupcakes

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

makes 20-24

375g self-raising flour

200g caster sugar

25g cocoa powder

1 tsp bicarbonate of soda

pinch of salt

200ml sunflower oil

300ml dairy-free milk

1/2 tsp vanilla extract

1 tsp lemon juice (or vinegar)

1 tsp red food colouring gel or paste (use 2 for greater red effect)

  1. Preheat the oven to 180 degrees Centigrade and fill the cupcake trays with liners
  2. In a bowl mix together the flour, sugar, cocoa, salt and bicarbonate of soda
  3. Mix together the milk, oil, vanilla, lemon and food colouring, pour into the dry ingredients and mix well
  4. Half fill the cupcake cases and bake for 15-17 minutes until a skewer comes out clean
  5. Cool on a wire rack, then decorate with the buttercream and a sprinkle of something red

Velvety White Buttercream 

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

enough to ice 24 cupcakes

12 tbsp vegetable fat (such as Trex)

3/4 cup dairy-free spread (such as Pure)

3 cups icing sugar, sifted

1/4 cup oat milk

  1. Whisk together the spread and vegetable fat. (the fat adds stability to the icing)
  2. Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
  3. Pipe or spread onto the cupcakes.

 

 

Chocolate Pancakes with Rich Chocolate Sauce

Everyone loves pancakes, and it is essential to have a good few recipes for creating quick and exciting breakfasts or puddings, and obviously for Shrove Tuesday a.k.a. Pancake Day 🙂

It would be logical to presume it wouldn’t be possible to make nice pancakes without the milk and eggs, because in essence a pancake is just milk, eggs and flour. But you would be very wrong, it is in fact very easy to make delicious, authentic tasting and looking pancakes without any milk or eggs in sight. I have, mind, eaten some bad rubbery vegan pancakes along the way, but these are not them. These turn out as lovely light, puffy pancakes (yes no egg needed involved!). Perfect for eating from a stack and smothered in sauce.

We’re generally a sugar and lemon, or golden syrup household, but the picture on the cover of this month’s Waitrose food magazine of these chocolate pancakes tempted me in. Chocolate pancakes covered in chocolate sauce looked so deliciously double chocolatey good, that I had to have a tweak of the recipe to make it dairy and egg-free.

And they’re good. We had them as a dessert, as I am not sure I can cope with that rich chocolate sauce at breakfast time. But you never know! There’s a sinful breakfast right there if you want one.

Happy Pancake Day to all. I hope you enjoy these deliciously chocolatey pancakes as much as we did.

Chocolate Pancakes

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

makes approx 10-12 pancakes

1 cup plain flour

2 tsp baking powder

2 tbsp cocoa powder

2 tbsp caster sugar

pinch of salt

1 tbsp flavourless oil, I used sunflower

1 cup dairy-free milk

  1. Whisk together the flour, baking powder, cocoa, sugar and salt.
  2. Pour in the oil and milk and whisk to make a smooth batter. If possible leave to rest for half an hour before using.
  3. Heat a frying pan to medium hot, wipe with a dab of oil and fry ladlefuls of the batter. You will know it’s time to turn them over because the bubbles will rise to the surface of the pancake showing it’s time to flip.
  4. Keep warm in the oven until ready to serve.

Rich Chocolate Sauce

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

50g dairy-free chocolate

1 tbsp dairy-free margarine

1 tbsp maple or golden syrup

2 tbsp dairy-free milk

  1. Gently melt all the ingredients together, either in a saucepan or in the microwave.

Chocolate Caramel Bars

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Next up in my series of homemade chocolate bars are a friendly version of my very, very favourite creamy dreamy Caramel. I’ve always loved the combination of sweet sticky runny caramel and smooth chocolate, it’s a match made in heaven. As a child I would always opt for a Cadburys Caramel if given a choice of chocolate, which gives you some insight into my fondness for chocolate and caramel! And I quite liked the bunny in the advert.

Free-from chocolate is ever improving in variety as well as taste, but I’ve never found anything like a caramel bar. Maybe there are some vegan versions but vegan chocolates are rarely suitable for dairy and nut allergies, so we’re left with only the more serious-looking slabs of free-from chocolate to (not) get excited about.

I know one of the things that my girls would most like to experience is a wider choice of chocolates, hence these experiments to make homemade versions. And they always prove popular. And of course, it’s a fun challenge to take on.

The inspiration for this recipe came from making a caramel sauce to serve with brownies. I made it earlier in the day and let it cool. That’s when I noticed that it had thickened nicely on cooling, to a very similar consistency to the filling of a famous brand’s Caramel bar. Bingo, lightbulb moment! Within minutes I was making the chocolate cases for the caramel, and they were ready for an after lunch treat. Honestly, homemade chocolates sound like a total faff, but they can be easy and the results are always thoroughly rewarding. The bars are top notch chocolate bars, with oozy sweet sticky caramel. My dream chocolate made friendly at last.

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Caramel Chocolate Bars

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

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1/2 cup dairy-free milk

1/2 cup dairy-free margarine

1 cup sugar

2 tbsps syrup (golden or maple)

2 tbsps cornflour

a pinch of flaky salt (optional)

150g dark dairy-free chocolate

  1. First make the caramel filling. Pour the dairy-free milk into a sauce pan. Add the cornflour and gently dissolve over a low heat.
  2. Add the other ingredients (except the chocolate). Add salt if using.
  3. Bring to the boil, then turn down the heat and simmer until the sauce has thickened enough to easily coat the back of a spoon. Cool and set aside.IMG_3184

To make the bars:

  1. Start by tempering the chocolate. In a microwave or over a Bain Marie, only just melt the chocolate, then stir until all the pieces are melted. You need to bring it down to 31 degrees either by stirring in the bowl until the temp has reduced, adding a little unmelted chocolate or by pouring out onto a cold work top ( I have a marble board which is perfect for the job) and move it around with a palette knife until it has cooled and has turned beautifully shiny.
  2. Pour a blob into each mould and evenly coat all the sides, a small brand new paint brush may help. Leave to set for a few minutes and then paint on another layer (or preferably two more). Place in a cool spot to firm up.IMG_3191
  3. Spoon the cooled caramel into the coated moulds (there will be plenty leftover to use as a warm caramel sauce). Cover with a layer of chocolate, making sure all the gaps are sealed or the caramel will ooze out.IMG_3192
  4. Leave to set and then unmould and consume!IMG_3197

Chocolate Twists – The Ultimate Easy Breakfast Pastry

As a family we struggle to find exciting breakfasts, and generally revert to good old toast or cereal. However, sometimes it’s nice to have an exciting, fancy breakfast; one that feels a little more luxurious than the usual. Sadly, it seems to me that most exciting breakfasts involve some combination of dairy, eggs or nuts, which is certainly not ideal in our household, and makes most exciting options out of bounds.

I always feel particularly bad when we go to France and the girls can’t tuck into a crisp flaky croissant or Pain au Chocolat like (it seems) everyone else. I have made my own rather successful Pain au Chocolat which are dairy-free but they do take a good few hours to laminate the layers, and I’m sure not many people have the time to make homemade viennoiserie too often. Personally, I think it’s a great way to spend a day, but then I’m a bit of a baking fanatic 😉

This recipe is essentially a quick an easy version of a chocolate filled breakfast pastry and is based on those chocolate twists you see in coffee shops or bakery counters. I think a twist is a very appealing pastry, with the filling peeping out of the turns between the layers of golden pastry. Served warm with a little dusting of icing sugar these chocolate twists are the perfect, easy breakfast pastry. They also freeze brilliantly, so I bake a batch to freeze then in the morning i place it frozen into the microwave for 20 seconds to thaw, then into the oven for 5 minutes to warm. Ta Da, the perfect fresh warm pastry for breakfast heaven!

Chocolate Twists

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

300ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

450-500g plain flour

2 tsp dried yeast

50g or 1/4 cup sugar

2 tsp chocolate extract [optional] or vanilla essence

1/2 tsp salt

2 tbsp cornflour

For the filling:

1/3 cup caster sugar

2 tbsp cocoa powder

3 tbsp dairy-free spread

50g dairy-free chocolate, finely chopped [optional]

  1. Melt the margarine and milk together – you want it to be warm and melted but not hot
  2.  In a bowl mix together the flour, yeast, sugar, cinnamon, cornflour and salt. Make a well in the centre and pour in the warm milk.
  3. Bring together to a soft dough and knead until its smooth and bounces back when prodded. Cover and let double in size
  4. Mix together the filling ingredients (except the chopped chocolate) to form a soft paste. Set aside.
  5. Knock back the risen dough and roll out to a large long rectangle
  6. Smear on the chocolate paste. Sprinkle over the chocolate pieces, then fold in half
  7. Cut into even slices and twist each one to form a lovely swirly pastry
  8. Place on lined and greased baking pans and cover and leave to rise again for another half an hour
  9. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
  10. Bake for 17-20 minutes until risen, golden and cooked through
  11. Dust with icing sugar before serving