I’m sorry I’ve been away since the end of Vegan MOFO! Last month I took part in another challenge called Nanowrimo where I wrote 48,199 words in the whole of November. Every minute I wasn’t sleeping, eating or working I was writing my novel! You can see my results in the graph below, I’m very proud of how I did.
Now I’m back though and in a vegan Christmas mood! I’m here today to share some Mulled Wine cupcakes I made yesterday.
Some of you may remember the exciting time I had at the Northern Vegan Festival where I met the lovely Ms Cupcake and came home with a signed version of her book. She did a brilliant talk on how to make gluten free and vegan cakes taste amazing so I couldn’t wait to try out one of her recipes and use her tips. The main tip was that the cakes should be mixed as quickly as possible and put in the oven before the baking soda gets to work. She also said that it was better to measure ingredients in grams rather than cups.
She must have been right because these cakes did everything I’ve not been able to manage up until now! They rose, they had a gorgeous golden colour and my boyfriend said they were the best things I’d ever baked. I used the Vanilla Cupcake recipe but used Mulled Wine flavouring instead of Vanilla extract so they had a hint of orange and spice. I found the flavouring in Lakeland and the sprinkles were in ASDA and were labelled vegan.
I’ve found a new favourite baking book! Have you tried any of Ms Cupcake’s recipes?