|Chocolate whiskey cupcakes with fluffy vegan buttercream|
Thank Goodness, he was wearing all his bike gear and waterproofs, so bar a bit of whiplash where he hit his head too hard off the road, he had nary a scratch on him and was more shocked than anything else.
The age-old remedy for shock is something sweet.
So once we etablished he was ok - it was the bike that needed fixing (u_u) - I pulled out my trusty copy of Vegan Cupcakes Take Over The World and whipped up a batch of simple chocolate cupcakes with Isa and Terry's trademark fluffy vegan buttercream icing on top.
The substitutions I made were as follows:
- I used wholemeal flour because I genuinely prefer wholemeal flour in chocolatey baking.
- I used corn oil to give mp cuppies that dark chocolate look.
- I used chocolate rice milk in place of soya milk. In retrospect, if I was to do this again, I would cut the sugar down by about 2 heaped tablespoons, because the milk is sweetened already and I found the resulting cupcakes good, but tooth-achingly sweet when combined with the icing.
- I replaced the 1/2 teaspoon of almond extract prescribed in the recipe for whiskey extract - as another remedy for shock, is reputedly alcohol! (n_n)
These cupcakes went down extremely well with all in the house. A well-deserved treat for all under the circumstances.
Which leads me to:
The Skint Vegan Top Tip of the Day:Cupcake toppers are a cheap, simple yet effective way to personalise your cupcakes to the intended recipient. Half an hour spent printing out some suitable images, gluing them onto card for reinforcement and then cutting-out and attaching my little banners to cocktail sticks with some sellotape leads to a visually striking adornment. I think you will agree, with minimum effort my toppers have come a long way... (-_o)