Moving back to the UK has been pretty complicated; now we’re in the New Year we’re also in a new home – temporarily. Unpacking (some of) our possessions that have been in storage for the last few years was like Christmas all over again. Now, not only do I have a little kitchen to potter around in again, but lots of my favourite gadgets and pans! And going shopping is so easy too! One happy foodie!!
One of the most noticeable thing about Vicky’s cupcakes is the number of ingredients – how few there are. Looking at the “free from” products on the supermarket shelves, many of them have seemingly unending list of ingredients. Modified this, hydrogenated that – it’s great to be able to eat cake, but at what cost? I would rather do without than eat a box full of a processed creation. I’ve decided the best guide to buying a product is to have no more than 10 ingredients, and even that may be too many. And once the list starts reading like a chemistry experiment, it goes straight back on to the shelf!
Now I know that sugar and oil is not exactly whole food or unprocessed, but the amounts are minimal, and a girl needs a treat every now and then! And as the saying goes, less is definately more! This could be made more healthy by using wholemeal flour or raw sugar, but I think the outcome would be heavy and stodgy.
Vicky’s vegan birthday cupcakes
110g self raising flour
130g caster sugar
25g cocoa powder
50ml oil
150 mls water
Decorations (optional)
80g icing sugar
10-20mls water
sprinkles and candles
Heat the oven to 180oC. Measure out the sugar and oil, place in a bowl and beat well with a hand mixer until thick and creamy. Add 60mls of the water and beat again until a runny paste forms. Add the cocoa powder and flour to the paste and fold in gently. Slowly add the rest of the water folding it in as you go but be careful – you want the consistency so it will drop off the spoon in dollops. You may not need it all
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