Baking

Lotus Biscuit Cupcakes!

 

IMG_1482
(Evidently still learning how to make icing look good)

Possibly the best ‘accidently vegan’ food to exist is without a doubt Lotus Biscuit products; my personal favourite is the smooth spread (on top of a biscuit for the full impact). My flatmate Nikita and I have been known to go through a jar at a time of this stuff.

It was only a matter of time before I combined this heaven with more goodness – Cake.

This recipe is super easy and carnivore approved (the flatmates devoured all 24 the same day I baked these).

My only note is you may want to increase the amount of icing if you want to pipe big swirls like traditional cupcakes (also the icing is the best part so the more the better as far as I’m concerned!)

MAKES 24 CUPCAKES.

INGREDIENTS:

Dry:

2 1/4 cups plain flour

1 1/4 cup brown sugar

1/2 cup caster sugar

2 teaspoons baking power

1/2 teaspoon bicarbonate soda

Wet:

1 1/2 cups unsweetened almond milk (any non-dairy will work!)

1 tablespoon apple cider vinegar (substitute for lemon juice if necessary)

1/2 cup melted smooth lotus spread

1 “egg” (I used an egg replacer powder but a flax/chia egg would probably work too)

Icing:

1 1/4 cup vegan butter (I used the Flora dairy free)

8 tablespoons icing sugar

7-8 tablespoons lotus spread

 

METHOD:

  1. Pre-heat your oven to 180.
  2. Combine all the dry ingredients into a large mixing bowl. NOTE: don’t worry if there is lumps of brown sugar, try to break some of them up but when baked the sugar lumps are like caramel!
  3. In a separate bowl, combine the apple cider vinegar with the almond milk and leave it to sit for a few minutes.
  4. Combine dry ingredients with wet ingredients with the dry, then add the melted lotus spread and “egg”. NOTE: I melted my lotus spread in the microwave, it’s just easier to combine into the cake mixture.
  5. Line a cake tin with cake cases, fill each case up with about tablespoon of mixture.
  6. Bake for 20-25 minutes. NOTE: Stick a clean knife or skewer into a couple of cakes, if it comes out clean it’s cooked.
  7. LEAVE TO COOL DOWN (I’ve made that mistake too many times, as tempting as it is to ice and eat them straight away the icing will melt and be gross – I promise it’s worth the wait!)
  8. To make the icing, combine the butter with the icing sugar, I just used a spoon and worked the butter until it became softer and the sugar was mixed in. Then simply add the lotus spread a couple tablespoons at a time until it is all combined.
  9. Decorate the cakes as you please! NOTE: if you’re piping your icing, pop it in the fridge for 10-20 minutes just to firm it up for neater piping.

 

METHOD IN PICTURES:

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