Thursday, April 7, 2016

Chocolate Cupcakes (Take II)

I made these a few weeks ago, but went a bit overboard with the vinegar. I have updated the recipe because I now know it works with less. This is my first attempt.

The changes I made from my previous attempt were, to swap the type of flour used, to change the type of vinegar used (I figured that rice wine vinegar would be a lot milder than apple cider), and the type of oil used. You can really use any type of mild flavoured oil for this.

The other crucial bit that I changed was to use melted chocolate instead of cacao powder. The icing came out so silky and it tasted amazing!!! Enjoy!

Chocolate Cupcakes

300 gms white spelt flour
225 gms raw organic sugar
30 gms organic cacao powder (you can also use cocoa)
11 gms baking powder
90 gms rice bran oil
30 gms rice wine vinegar
375 gms oat milk


  1. Prepare 2 x 12 hole cupcake tray with cupcake cases, and set aside (this makes 18-20).
  2. Preheat oven to 180 degrees celcius.
  3. In a bowl mix together the dry ingredients, wisk and set aside.
  4. In a glass jar, mix together the wet ingredients, whisk.
  5. Pour wet ingredients into the dry and gently whisk together until combined.
  6. Divide the mix into the 18 cupcake cases, and bake for 20 minutes or until done when tested with a wooden toothpick.

Chocolate Icing

100 gms Nuttelex(or other vegan margarine)
150 gms icing sugar
100 gms semi sweet chocolate (vegan)

  1. Melt the chocolate in a bowl and set aside
  2. Using a hand mixer, mix the nuttelex until it is creamy and light.
  3. Add the chocolate one tablespoon at a time making sure well incorporated.
  4. Add the sugar one tablespoon at a time, until all combined. 
  5. Ice cupcakes as desired. I use a No 17 Loyal icing tip.

Wednesday, April 6, 2016

Zucchini & Corn muffins

Today I took my daughter on a play-date. The girl's mum made these gorgeous zucchini & corn muffins for lunch. She just threw them together and they cooked in no time at all. They were delicious!!!

She didn't use any measurements, just threw things in, but for the purpose of sharing a recipe, I re-made them and measured everything. I also added a few other bits and bobs :)

The girl's mum used a regular sized cupcake pan, but I used a large texan muffin pan. The recipe below makes 6 large muffins, or 10-12 small ones.


1/2 grated zucchini
1/2 a sliced red onion (I cut the onion in half then quarters, and then sliced the quarters thinly)
1 cup of frozen corn kernels
Handful of parsley (chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried thyme
2 1/2 tsp baking powder
2 cups of white spelt flour
3 TBS Orgran No-Egg
1 tsp salt
1 cup of oat milk
1/2 cup of olive oil
1 TBS pumpkin seeds
1 TBS sesame seeds


  1. Preheat oven to 180 degrees celcius.
  2. Prepare a 6 hole (texas) cupcake pan by greasing each hole with vegan butter or a little oil. Set aside.
  3. Place all dry ingredients (except seeds) in a bowl including the veggies, mix with a fork to combine.
  4. Place milk and oil in a cup/jug and mix well.
  5. Pour milk/oil mix over the veggie/flour mix and combine with a fork. (do not over mix)
  6. Place in the pan, sprinkle with pumpkin/sesame seeds and bake for half an hour or until a toothpick inserted into the center comes out clean.
These are delicious as an afternoon snack or for breakfast.