Wednesday, December 3, 2014

Dairy-free Vegan Frozen Cupcakes - Golden Syrup Flavour

I love Frozen - and I'm clearly not the only one! In my opinion it's the best Disney movie in years with a strong feminist message and a brilliant song from Idina Menzel. Judging by the amount of merchandise available in the shops, from fancy dress costumes to Frozen shampoo and showergel at Poundland, not to mention all the Frozen-inspired birthday cakes I've seen online, children everywhere are captivated consumers of all things Elsa, Anna and Olaf.

My friend has a lovely daughter who just turned 6 at the end of November and I wanted to make some cupcakes when they came to my house a week or so later. My friend is vegan so I wanted her to be able to eat the cakes but I also wanted to decorate them in the Frozen theme. I didn't have time to do anything massively elaborate so I bought some rice paper Frozen pictures to use as cupcake toppers from Amazon. I already had some snowflake sprinkles at home which I thought would be perfect to add on top. Icy blue is the colour most associated with Frozen - it's the colour of Elsa's dress for instance - so that had to be the colour of the icing.

For the cakes themselves, I used the golden syrup cupcake recipe from Ms Cupcake's The Naughtiest Vegan Cakes in Town. I didn't alter the recipe in any way so can't really reprint it as it isn't my own. Suffice to say if you are interested to know what goes in to vegan cupcakes, you replace the butter with oil, and use a little white wine or cider vinegar mixed with soya milk as a sort of egg substitute. These cakes contain golden syrup and are also drizzled with a little golden syrup while still warm which is lovely.

I made some vegan buttercream by using Pure margarine substitute, icing sugar and a little Sugarflair gel colour paste in baby blue, which I piped on top of the cupcakes.

I then added the snowflake sprinkles and the Frozen cupcake toppers.


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