Vegan Chocolate Cupcakes

Edible Lush Products

Inspired, yet again, by Lush Cosmetics, this week I made an edible version of their Cupcake Fresh Face Mask. Delicious, chocolatey and also vegan. I was making them for an event at Lush Arndale in Manchester for a bloggers night. Now you can make your own. Lets get started.


Vegan Buttercream

75g vegan butter

75g vegetable shortening

300g icing sugar

2-4 tbsp cocoa powder

1-2 tsp peppermint oil

some soy/nut milk for consistency


250ml soy/nut milk

1 tsp cider vinegar

350g plain flour

180g caster sugar/golden caster sugar

3-4tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

80ml vegetable oil

1-2 tsp peppermint oil


Lets begin with taking 250ml of soy milk/nut milk if you prefer and add 1 tsp of cider vinegar. Now pre-heat your oven to 175ºC

In a bowl, add your dry ingredients, 350g plain flour, 180g caster/golden caster sugar, 3-4 tbsp cocoa powder, and mix them together. Add in 1/2 tsp of baking soda and 1/2tsp baking powder, mix in again. 

Separately, take your slightly curdled, soy milk and add this into a bowl with 80ml of vegetable oil. Whisk together till frothy. 

Pour your wet mixture into your dry mixture and fold in until combined. Add 1-2tsp of peppermint extract. 

If it is slightly stiff, add some soy cream, or more soy milk to make it the same consistency as a stiff syrup. Feel free to add 100g of melted dark chocolate if you want the cupcakes to have more of a brownie like texture. 

Line your cupcake tin with cupcake cases- you can buy some REALLY fancy ones from Pop them into the oven for 10-15 minutes until risen, and a skewer comes out clean. Leave to cool on a wire rack. 

While this is cooling, here is a simple vegan buttercream recipe. I discovered that for a lot of things, mainly biscuits, that the amount of butter in a recipe can be substituted with half the amount in vegetable shortening and half the amount in vegan butter. 

For this recipe, use 75g of vegan butter, and 75g of vegetable shortening and add in 150g of icing sugar. Whisk together till combined, add 2-3tbsp of cocoa powder and the remaining 150g of icing sugar and whisk again. You may need to add some soy cream or soy milk to get the consistency you want. I still haven't perfected making really dark chocolate buttercream, but once I do, ill let you know. Add 1 tsp of peppermint extract.

Once the cupcakes are cool, take your buttercream, scoop into a piping bag, using whatever nozzle you want, and then pipe onto your cupcakes. I managed to get some cake toppers for an event at Lush Arndale in Manchester, if you want to make your own, click here.

Ta da! Ready for eating. 

See you soon

Colin x

Rose Jam Bubbleroon Scones

Baking the Lush Products

I have already remade some of the Lush Cosmetics products, some successful... one not so much. This week, I have decided that I was going to remake the Rose Jam Bubbleroons that give deliciously soft bubbles in the bath, and turn them into scones to make delicious flavours in your mouth. I also made some home made Rose Jam for the first time. So let's get started. 


Rose Jam

8 Roses (just the petals)

360ml Water

400g Jam Sugar (small berry with pectin is best)

3tbsp Lemon Juice

2 tsp Rose Water


400g Self Raising Flour

60g Caster Sugar

65g Vegan/soy Butter

195ml of Soy Milk

Red/Pink food colouring

1 1/2 tsp Rose Water



Pre-heat your oven on to 175ºC

In a large bowl, mix together 400g of Self Raising Flour and 65g of caster sugar. Add 65g of soy butter a little at a time, making sure to rub the mix in between your finger and thumbs. This will create a crumb like consistency. 

Take 195ml of soy milk and add some food colouring until it becomes a bright pink colour. Make sure its a little brighter than you want the scones to be, as it will dilute in the mix. 

Pour the soy milk bit at a time into the crumb mixture, making sure to fully mix with your hands. Add 1 & 1/2 tsp of rose water for flavour. 

When the mix has become a loose dough, tip onto the counter, add some flour so it doesn't stick. Then flatten to 3/4 of an inch thick. Then, using a 4cm cutter, cut out as many scones as you can. This recipe should make around 15-16. 

Pop into the oven on a lined baking tray for 10-15 minutes. Take out, leave to cool on a wire rack. Eat warm or cold with rose jam (or any jam, they taste delicious with any jam really). 


Rose Jam


Get 8 roses, take off all the petals.

Take a medium pan, and add 360ml of water, throw in your rose petals and simmer for around 10 minutes. Add 400g of jam sugar (the one for strawberries is best, make sure it has pectin)

Stir until the sugar has dissolved and simmer for another 2 minutes. 

Add 3 tbsp of lemon juice and 2 tsp of rose water. Bring to the boil, then simmer for 10-15 minutes until the jam solidifies on a cold plate. A great way to test if it is ready is to put a plate in the fridge before you begin, then take out when its time to test. Drop some jam on the plate, and if it is ready, it will solidify. 

Sieve out the petals and leave to cool completely before spreading over your delicious Rose Scones. 

And TA DA! Rose Jam Bubbleroon Scones. You may think, why didn't you make macaroons? I don't like macaroons… so… thats why. But I do love me some Jam and scones. 

Thank you very much and I'll see you soon