Lots of Vegan Cupcakes! (Baklava, Pumpkin Pie and Strawberry, Lemon and Coconut)

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I have been experimenting 🙂 Thank you internet and vegan margarine for these glorious cupcakes and addictive frosting….

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Sometimes things aren’t the same without dairy or eggs…. but it’s the thought that counts and you can still have buttercream without the butter. Some purists would disagree (and hey, all things in moderation I guess!) but life is too short to go without the things to you want, especially when they fit your lifestyle choices. Hence, let them eat cupcakes! In three flavours, depending on the mood.

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Or the season perhaps! These pumpkin pie cupcakes above scream ‘winter’ and the coconut ones below remind me of a summer mocktail or smoothie.

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Plus cupcakes are pretty 🙂 Shout out to Anna Olsen for the cupcake recipe and to all the customers at the work who picked up one for an afternoon or morning weekend treat 😀

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For the Baklava Cupcakes
Ingredients:
Cupcakes:
Make these cupcakes with HALF the recipe, adding 1 tsp cinnamon and 1/4 tsp cardamom to the dry mixture
(makes 12)
Filling:
1/3 cup berry jam
1/2 tsp ground cardamom
Icing:
75g vegan butter substitute
1&1/2 cups (roughly) icing sugar
2 tsp vegan milk
1 tsp rosewater
Dye or berry juice to tint if desired
To decorate:
Walnut pieces
Flaked almonds
Toasted pistachios, chopped

Instructions:
Mix together the jam and cardamom. Once the cupcakes are cooled, cut out the insides and fill with jam. Cut off a but of the piece you cut out of the cupcake and place back on top, like a delicious cake lid.

Beat the icing ingredients together until nice and light and fluffy, adding the icing sugar gradually. Depending on the butter substitute you use, you may need to use a bit more or less milk to get a nice airy pipable frosting. Also adjust the rose water to your taste too 🙂

Spoon the frosting into a piping bag and pipe away! As you can see from the photos from the top view, I tried two ways to pipe with a star nozzle; from the outside to the inside (top cupcake) and the opposite, centre to edges (bottom). Do whatever you like 🙂 Decorate with the chopped nuts.

Makes 12, which are just as delicious the next day!

For the Pumpkin Pie Cupcakes
Ingredients:
For the cupcakes:
Make these cupcakes here (I didn’t make them gluten free), up the cinnamon to 1 tsp and add some 1/2 tsp ground ginger too, and leave out the chocolate chips
For the caramelised walnuts:
Handful of walnuts
2 tsp maple syrup
Dusting of cinnamon
For the frosting:
75g vegan butter substitute
1&1/2 cups (roughly) icing sugar
1 tsp cinnamon
2 Tbsp maple syrup
To decorate:
The walnuts from above,
Plus chopped dried apricots
Also some pumpkin seeds (which I didn’t have)

Instructions:
Heat the oven to 180 degrees. On a lined tray, mix the walnuts, maple syrup and cinnamon together until the nuts are coated and toast for about 15 minutes until golden. Leave to cool.

For the frosting, beat all the ingredients together until light and fluffy (may need a little less or more sugar depending on your margarine/butter substitute). Ice the cupcakes, and decorate with the chopped walnuts and apricots.

Makes 12 and they last very well 🙂

For the Strawberry, Lemon and Coconut Cupcakes
Ingredients:
Cupcakes:
Make these cupcakes (half the recipe) replacing half of the milk with coconut cream and adding 1 tsp lemon zest to the batter (makes 12)
Filling:
1/3 cup coconut cream
1/4 tsp lemon zest
2 strawberries, finely chopped
Frosting:
75g vegan butter substitute
1&1/2 cups icing sugar
1/4 cup chopped strawberries
2 tsp lemon juice
Pink dye or some beetroot juice to colour if desired
To decorate:
Coconut threads
Lemon zest and/or slices

Instructions:
Start with preparing the strawberries for the frosting: heat them in the microwave for 20 second bursts on high until the juices come out of them and they are soft. Chill until cool.

Whip the coconut cream until light and fluffy and then mix in the lemon zest and berry pieces. ‘Core’ the cupcakes and trim the core. Fill with the cream filling and place the ‘lid’ back on top.

Beat the butter substitute, icing sugar (adding a bit at a time), lemon juice and as much of the strawberry juice that you chilled as you can get from them (eat the pulp leftover with yogurt!). Beat until light and fluffy, adding more or less icing sugar as needed. Ice the cupcakes, then decorate with the coconut threads and lemon zest.

Makes 12 and they are delicious the next day 🙂

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