All posts filed under: Baking

Vegan Apricot Muffins

Vegan Apricot Muffins

  I’ve been a little quiet on the recipe front in February, as you may have already noticed. There are two reasons for this.. It’s my 21st birthday month, so I’ve been drunk or hungover for like a lot of the days in February so far. I’m currently in the middle of a pretty huge overhaul of my diet and attitude towards food post-Veganuary. I’m feeling the way and getting used to things and doing lots of thinking and researching and it just hasn’t left a huge amount of room for shareable creativity. I’m hoping that this is me just about over the hump and regular service should resume pretty soon but if I’m still a little slow on it, be patient with me, I’m doing lots of learning over here. That said, today I have been very very brave and stepped nervously into the world of vegan baking. I’ve been here before – the world of vegan baking, that is – but this time I’m here for a different reason. Previous attempts at vegan baking …

Buttered Apple Tart from Tea with Jane Austen

Buttered Apple Tart from Tea With Jane Austen

If you’re a fan of Little Library Cafe, a gorgeous food blog written by Kate Young full of recipes taken straight out of novels, then I think you will like this recipe book. This concept is so fun and imaginative, noticing a beautiful dessert or a mention of a meal in a story and creating it in ones own kitchen. Isn’t that gorgeous? It appeals to something in me, anyway. Tea with Jane Austen is much like Little Library Cafe, but it’s an entire recipe book devoted to food that features in Austen novels specifically. Can we take one or two seconds to appreciate how incredibly British that is? I live for this stuff. Really. I made this tart on Monday, a day that always needs something warm and baked and covered in icing sugar, I think. Whilst the tart was delicious, I think the pastry case really needed a good blind bake. Paul Hollywood would give me a death stare if I served it to him I think. I’ve left the recipe below intact …

Christmas Cupcakes | Brandy Buttercream & Amaretti Biscuits

I may not be the first to do this, and I definitely won’t be the last – but brandy buttercream is now officially the idea that I am most proud of. Brandy butter is one of my favourite Christmas treats, so I thought I’d see how it tasted as part of a buttercream topping for cupcakes. As you’ll soon discover if you try this recipe, it tastes amazing. With the addition of crushed amaretti biscuits, these cupcakes are a gloriously boozy grown-up treat for the festive season. 100g salted butter, softened 150g caster sugar 2 tsps vanilla bean paste 2 large free range eggs, beaten 175g self-raising flour 1 tsp baking powder 4 tbsps milk 100g salted butter, softened 50g brandy buter 280g icing sugar 5 or 6 amaretti biscuits Cupcakes: Pre heat the oven to Gas Mark 4 (conversions here) and line a muffin tin with 12 cupcake cases. Cream the butter and sugar together in a mixing bowl using a wooden spoon then add the vanilla bean paste and beat until combined. Gradually …