Fancy Vegan Cupcakes

March 10, 2018

I made these last week for a vegan workmate - a bit of an experiment (again).  I made the fondant flowers first and left them to dry out overnight.  I made the cake with applesauce (instead of eggs - go figure!) and the icing was the Aquafaba icing that I've posted about before.  I have to say that they tasted lovely, but they didn't hold up as well as traditional butter icing - I need to work on that technique a bit more

 

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,