I am ashamed to say its been over 6 months since my last recipe post, which really is pretty bad.
Over winter I found it really hard to find inspiration. Our house was like a building site, literally. We had no floor for the first few weeks, we had plaster crumbling off walls and a ton of wallpaper to strip. We are finally at a stage of having a more welcoming home… at least parts of it anyway, (still waiting on buying carpets, buying a bed etc.) Though I will never forget those few weeks when all we had was a camping stove to cook all our food on!
Now summer is nearly here, the house is warm, the kitchen (almost) stocked its definitely time to start writing and cooking awesome foods again.
I have been busy the last few weeks catering a few weddings which has been amazing. The wedding season is here and with over 1% of the population of UK now vegan its now more than ever important to cater for vegans at big events like weddings. In Lincolnshire especially its shocking just how many caterers don’t do vegan very well if at all. I am sure in other parts of the country this may be different, but a friend of mine approached me recently for help after the caterers for her wedding asked if eggs would be OK for the vegan option. It seems even now a lot of caterers don’t know where to go when faced with the dilemma of proving food for vegans. I have been to weddings where I have brought my own food with me or where I have been given very poor medleys’ of soft stir fried veg and nothing else. I have heard other horror stories of friends munching their way through ‘vegan’ potato salad, asking the caterers which vegan mayo they used and hearing the reply Hellmanns’ mayonnaise (definitely NOT vegan!) I have even heard of a friend interviewing caterers where the bride themselves is vegan and being told they could provide some salads for the ‘fussy eaters’.
The expectations for vegan food at events like these are so so low, with most expecting nothing or maybe a couple of salads if that. With so many more people adopting a meat free diet I personally see weddings as the perfect opportunity to demonstrate to a huge room of people just how amazing vegan food can be. Vegan food should never just be for vegans. When it comes down to it its really not that hard to create gorgeous 3 course vegan dining experiences and buffets, even to a budget. I have seen at happen and I am dedicated to creating this myself as a caterer.
With that in mind here is a little recipe to keep us going. These cupcakes were made for a wedding buffet last Saturday, and I am not sure why but I have a thing about green food colouring, I just want to make all the cupcakes green every time!
We created all the vegan options for their buffet, to go alongside their none vegan options. It was amazing to hear the brides feedback about how unexpectedly well the food was received by her ‘meat head’ friends (her words not mine!) No one really knew what to expect and were all pretty shocked at how great vegan food can be. Alongside these cupcakes we made Southern Spiced Tofu, Olive and Sundried Tomato Palmiers, Tabbouleh, Focaccia, Mac and Cashew Cheese, Hummus Bowl and Pesto Pasta Salad.
Please feel free to contact us here to get more information about our catering services or just for a bit advice about how to cater vegan for events like weddings etc. We would love to help you out and spread to vegan food further.
Yields 12 Cupcakes
For the cake mix
- 1 cup soya milk
- 1 tsp apple cider vinegar
- 1 1/3 cups plain flour
- 2 tbsp cornflour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup caster sugar
- 1/2 tsp salt
- 1/3 cup sunflower oil
- 1 1/2 tbsp rosewater
- 1 tsp vanilla extract
- Pre heat oven to 180°c/ 160°c for fan assisted oven
- Mix together the soya milk and apple cider vinegar in a small bowl and set aside to curdle
- Sift together the flour, cornflour, baking powder, baking soda, caster sugar and salt into a large mixing bowl and make a well in the middle.
- Whisk the soya milk mixture together with the oil, rosewater and vanilla extract together in the small bowl and pour into larger bowl of flour mixture well. Mix well together until there are no lumps or dry patches.
- Fill cupcake cases 1/3-1/2 full and place in middle shelf of oven. Bake for 16-18 minutes until golden on top. Place on a cooling rack and let the cakes cool entirely before icing
For the buttercream icing
- 1/2 cup vegan vegetable shortening, eg. Trex
- 1/2 cup vegan margarine
- 4 cups icing sugar
- 1 1/2 tbsp. rosewater
- few drops of vegan food colouring if desired
- optional: crushed pistachios and mini rosebuds to decorate
- Using an electric hand mixed/ or vigorously with a hand turned one, cream together the vegetable shortening and margarine until fluffy.
- Bit by bit while mixing sift in the icing sugar. As it becomes thicker add in the rosewater and any natural colourings you fancy.
- Mix until it become a nice stiff buttercream icing.
- Pipe onto cooled cupcakes and decorate as you like. I like to add a few chopped or crushed pistachios or mini rosebuds on top.
Yields 12 Cupcakes