Last week one of my recipes was in the Guardian. I was very, very excited about it. So excited that I got up ridiculously early and was quite possibly the first person in the shop in the morning to buy it. Not only was it super awesome that my recipe was in it, but it also had loads of other awesome vegan recipes in it. Including this recipe for vanilla cupcakes, which I was dying to try out. There's a few vegans at work and I wanted to make them something yummy, but we also have a nut free girl at work so I decided to make almond and dairy free cherry bakewell tarts. The sponge recipe is incredible and especially yummy with proper cherry jam and pastry. They went down well with vegans and non vegans alike and are perfect for a little summer treat!
For 24 you will need:
A little bit of vegan marg
All of the ingredients for the vanilla cupcakes
1 pack of vegan shortcrust pastry
a jar of cherry jam
100g icing sugar
12 glace cherries chopped in half
- Preheat the oven to 180 degrees and prepare 2 cupcake tins by greasing them with vegan margarine.
- Roll out the pastry and use a cutter a little bigger than the cake tin holes to cut out 24 circles, then press them in to the cake tin holes.
- Put a teaspoon of cherry jam in to each case and pop to one side.
- Make up the vanilla cupcake mixture, then pop 1-2 teaspoons for the mixture on top of the jam in the pastry cases.
- Pop them in to the oven for 15-20 minutes, until they are golden brown and springy to the touch, then remove from the oven and leave to cool in the tin.
- Once cool, add a little water to the icing sugar and ice all of the tarts, topping them all with half a cherry.
- And enjoy!
1 comments:
Wow, these are my favorite.
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