Sorting Hat Cupcakes

10 points to me!

Remember reading Harry Potter and wondering where your Hogwarts letter was? Mine finally came! But it said I was too old, and the only way I would be able to attend Hogwarts would be to be Professor of Muggle Baking. I thought I would get right in there and made this 'audition' video for Sorting Hat Cupcakes- where every bite reveals the house you were meant to be in. This recipe is vegan, but can be easily adapted to a non vegan or even gluten free cupcake recipe. 




100g Veggie Shortening

100g Vegan butter

500g Icing sugar

Any food colouring that isn't Red/Blue/Green/yellow


250ml soy/vegan milk

1tsp cider vinegar

350g self raising flour

2 & 1/2 tbsp Corn flour

2 & 1/2 tbsp Icing sugar

80ml vegetable oil

180g Caster sugar

Red/Blue/Green/Yellow food colouring

Muggle Method-

*WARNING* Images used may contain magical apparatus

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 self raising flour, add 2& 1/2 tbsp of corn flour and 2 & 1/2 tbsp icing sugar. Mix together.

Add to it 180g of caster sugar and mix together. Add in your milk/vinegar mix and mix again. Pour 80ml of rapeseed or vegetable oil. You guessed it, mix again. Add 2 tsp vanilla extract or any other flavour you wish. Take out 4x50-60g of the mixture and put into their own bowls. Colour them the house colours (Red, Blue, Green & Yellow)

Take an ice-cream scoop and scoop the plain mixture into your cases, just under one scoop should be enough for each case. Take a teaspoon of any colour and put into the centre of the mixture by cork-screwing the teaspoon around in the middle. This will give the core the hidden house colour. 

Put into your oven for 10-15 minutes or until a knife comes out clean. I like to put tinfoil on the top to stop Hornwoggles stealing my dreams. 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 100g of vegan butter and 100g of vegetable shortening and mix this in a bowl with 500g of icing to make it a good stiff consistency. Add Vanilla extract or any other flavour- for... flavour. Add some colouring to make it a colour, any colour you want as long as it isnt one of the house colours. 

Take 200g of fondant icing and colour it brown to match the sorting hat. You can also use the brown food colouring and a paintbrush to add some texture to the hats. To sculpt the hat, take a small piece around the size of a chick pea, and turn it into a flat disc. It doesn't have to be perfectly round, as the Sorting Hat is a wise, old hat who has seen many things. Take another piece and roll it into a ball. The size can vary, but as long as the ball sits in the middle of the disc you just made with enough room around the outside for a brim. Roll one part of the ball up so it becomes tear drop shaped. 
Sculpt the eyes and mouth just above half way up, and add some indents to the tear drop. Push the whole thing down gently into the middle of the disc, and fold over the pointy end of the tear drop so the hat looks like its folded over. 

Spoon the buttercream into a piping bag and pipe onto the cupcakes. Place the hats on top of each cupcake. When you bite into them, you will find out which house you have been sorted into. Make a game of it, or eat them all! 

Let me know what houses you get. Watch the video below for my first Muggle Baking class.  

See you soon



Vegan Freakshake and Cheesecake

Easzy Peazy Vegan Cheezy

This week I worked with Nathan from Prince Bartending, who was inspired by a Blueberry Vegan Cheesecake I made recently. The recipe for which comes from the Vegan Hippo Café in London. In essence, this is a 3 way collaboration to make delicious vegan snacks for you all! Watch the videos below to make your Blueberry Vegan Cheesecake, and then use a slice for your Eazy Peazy Vegan Cheezy Freakshake! 

Cheesecake Ingredients

2 cups/300g Cashew Nuts (soaked in water for 2-3 hours OR overnight)

200g frozen blueberries

4-5 tbsp agave syrup

2-3 tbsp coconut oil 

2 tbsp lemon juice



Cheesecake Method

Put the cashews into a food processor or blender, blitz until smooth. Add your frozen Blueberries, blitz again. Add the Agave, coconut oil and Lemon juice and blend until smooth. There will be some texture from the nuts. Take out 2 tbsp of the mixture if you are making a freakshake after.

To make the base, take 300g of gluten free vegan digestive biscuits (or any kind of vegan biscuit) and crush to breadcrumbs in a freezer bag. Add 2-3 tbsp of vegan butter and mix this in by hand until combined. Press this into the base of a lined 23cm cake tin. 

Pour your cashew blueberry mix on top, smooth it down and pop into the fridge for 2-3 hours/overnight. 

Take out of the tin, decorate with some fresh blueberries, slice and serve! 

Freakshake Ingredients

50ml Bourbon

12.5ml Blueberry syrup/puree

Touch of agave

1 tbsp spoon peanut butter

50ml coconut milk

3/4 scoops alpro vanilla ice cream

1tbsp Blueberry Vegan Cheesecake mixture 


Alpro coconut milk based cream (If you do not have access to a fancy aerosol spray can, you can use any vegan spray cream)

Crumbled biscuits

2 wafers with cheesecake mix batter in the middle (kept in fridge for 30 mins) 

Slice of vegan cheesecake

Freakshake Method

Put Bourbon, Blueberry Pureé, agave, peanut butter, coconut milk, Vegan Vanilla icecream, and the tbsp cheesecake mix into a blender. Blitz it up. 

Take a fancy milkshake glass and pour blueberry syrup/pureé down the sides for effect, pour in your freakshake. 

Top with Garnishes however you desire! 

Stick a straw in and Ta Da! You are done. 

See you soon