Hello, and welcome to Colin's Time to Bake. 

The online baking show, where every week is a new adventure.

Strawberries and Cream

Sweet and vegan

This week I decided I needed to make something sweet. Super sweet. Some people at work are vegan, and I do love to share what I make (because this may create more sharing of my videos... maybe). Come on sweetie, lets go! 

 


Ingredients

Buttercream

150g Vege Shortening

150g Vegan butter

700g icing sugar (split into 300/300/100)

Red/Pink food colouring

Cake

250ml soy/vegan milk

1tsp cider vinegar

350g plain flour

2 tbsp Corn flour

2 tbsp Icing sugar

1/2 tsp Baking powder

1/2 tsp Baking soda

80ml vegetable oil

180g Caster sugar

Red/Pink food colouring


Method

Start by pre-heating your oven to 175ºC/350ºF/gas 4

Get 250ml of soy/vegan milk and add a tsp of cider vinegar to it. Leave this to one side. 

In a bowl sieve in 350g of plain flour, add 2tbsp of corn flour 1/2 tsp of baking powder and 1/2 tsp of baking soda. Mix together and pop to the side for a minute. 

In another bowl, pour 80ml of rapeseed or vegetable oil, add to it 180g of caster sugar and blend together until lightly frothy. Add in your milk/vinegar mix and mix again. Pour the wet mixture into the dry mixture and mix yet again. 

Now take some red or pink food colouring and add until a lovely bold pink colour emerges. Line a cupcake tin with cupcake cases- you can get some snazzy ones from IcedJemsshop.com 

Take an ice-cream scoop and scoop into your cases, one scoop should be enough for each case and this recipe makes 18 cupcakes. AMAZING! 

Put into your oven for 10-15 minutes or until a knife comes out clean. I like to put tinfoil on the top because the cupcakes are paranoid the government are listening to their minds. But also, it makes them rise more evenly. Take the tinfoil off for the last couple of minutes baking to let the top solidify. 

Once ready, take out and leave to cool on a wire rack. 

Now to make your buttercream. Its vegan buttercream, so that works well with the cakes. Take 150g of vegan butter and 150g of vegetable shortening and mix this in a bowl with 300g of icing sugar. Mix in until combined, then scrape the edges down and add a further 300g of icing sugar. Once combined again, add a further 100g of icing sugar just to make it a good stiff consistency. 

Now you will want to half the buttercream and put one half into a piping bag. If you can’t fit it all in one bag, you will be fine to leave it out and add it later. But make sure you have one bag with white icing because the other, will be PINK! 

Take your colouring from before and add it to your other half of the buttercream until your desired pink-ness. Put this into another piping bag. 

Now take a third piping bag with a nozzle attached, whichever nozzle you wish. Take your pink and white icing bags, snip the ends off so there is a good hole, and gently drop into your third bag together. You may need to shake the bag so they drop down evenly, making sure they both reach the nozzle and are in the same space. This will give you a cool two toned look to your icing. 

Before you ice your cakes though, we will be cutting out a small hole in the middle, fill this with jam. 

Now time to pipe the mixture. Pipe it however you wish, I will be starting from the middle, then spiralling out to the edges and back in again like an ice-cream. 

Finish off with some embelishments, Ive used red sparkles, red dusting and silver dusting I got from IcedJemsshop.com

Let me know how you get on. 

See you soon

Colin 

x

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