I felt my mood sinking again today. Very very tired and very frustrated with this illness and the limitations it puts on me. A friend of mine needs some help with her sanctuary and I really want to help but can’t offer as I am barely coping myself. I always feel guilty I can’t do more. It’s so hard to keep ones mood bouyant.
I am very grateful for everyone’s support though and thanks to Natalie for the card all the way from Toronto today and thanks to Sam for her lovely surprise gift of the owl doorstop xxx
Anyway, one thing I can do is add some recipes to this blog for anyone interested in trying delicious vegan food
Mint Chocolate Vegan Cupcakes
The recipe for the basic cupcake without the topping is taken from Ida Chandra’s ‘Vegan Cupcakes Take Over The World’ . The rest is my own.
Mint and choc cupcakes
For the cakes
1 cup of non dairy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup vegetable oil
1tsp vanilla extract
1/2 tsp almond extract or chocolate extract or just use some more vanilla
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda (bicarb)
1/2 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees farenheit
whisk together the soy milk and vinegar in a large bowl and set aside to curdle
After a few minutes add the sugar, oil, and extracts to the soy milk mixture and beat till foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
Add to the wet ingredients and mix till no large lumps remain
Pour into cake cases and bake for 18-20 mins
(Taken from vegan cupcakes rule the world)
I don’t measure anything so I’ll just give ingredients.
About half a packet of non dairy butter.
Icing sugar, quite a lot
Green food colouring (check ingredients to make sure it is vegan)
Mix until it is quite thick, if it’s too soft it won’t keep its shape. Taste and add more icing sugar to taste if need be.
Use vegan mint thins, available in some supermarkets and health food stores.