I don’t know about you, but plants & baking are two of my top favourite things. And when I’m able to combine them – just the best day ever! A little while ago I popped in our local Lakeland store and spotted these Silicone Flowerpot cases & I knew I had to get them. As always – I’m sharing my attempt to create some cute & edible flowerpot vegan cupcake recipe.
Let me just get this out of the way- No, they didn’t turn out exactly how I wanted. Yes, there are things I’de like to change for the next time I make them. And no- they still tasted yummy.
I am trying different flavours in this recipe, so it might be a take it or leave it kind of things for you. But if the flavours I’m using aren’t appealing to you- just replace them with vanilla & you’ll be good to go.
Oki doks – let’s jump into the recipe!
Flowerpot Vegan Cupcake Recipe
Ingredients
Vegan Cupcakes
- 200 g plain flour
- 200 g caster sugar
- 160 ml olive oil
- 4 tbsp espresso coffee for better coffee flavour use coffee extract, add a bit at a time until desired flavour reached
- 1 tsp vanilla extract
- egg replacer to replace 4 eggs
- 1 tsp bicarbonate soda
Vegan Frosting
- 250 g vegan butter
- 250 g icing sugar
- rose flavouring add a little at a time until desired flavour achieved
- colouring links in the blog below which I used
Instructions
Cupcakes
- Pre-heat the oven to 180°C.
- Add sugar, oil, coffee & vanilla extracts and mix until well combined.
- Mix in the egg replacement.
- Sift flour & bicarbonate soda. Mix until combined.
- If you are using the same or similar silicone cases- make sure you oil the inside of them using olive oil, to ensure the cupcake come out easily. If you are using normal cupcake tin – no need as you'll have cupcake cases.
- Fill each cupcake & bake in the oven for 20-22 minutes. Make sure to check regularly.
- Leave them in cases to cool before taking them out.
Vegan Frosting
- Add the butter & icing sugar in mixing bowl – mix until combined.
- Add rose (or vanilla) flavouring. Add a little at a time and make sure to taste each time. You don't want to add too much.
- For the decorating, I split the frosting in two. One part I mixed with Tiffany colour to use for the leaves and pinky Dusk for the actual flowers.
- Make sure the cupcakes are completely cool before decorating. Once done – pop them in the fridge for the frosting to set.
For my frosting colours I used oil based colouring from Coco’s Pantry – Tiffany and Dusk. In the past I have only used gel colouring, so this was something different. But I’ve got to say- these were so much easier to use. Definitely less messy as don’t have to use toothpicks or teaspoons to get the colour in the frosting. And the colours themselves are beautiful. I’ve got one or two other ideas I want to use these colours in as they are perfect for spring baking. Highly recommend visiting Coco’s Pantry for your baking supplies. Oh, and my Rose flavouring was also from Coco’s Pantry.
Trying new things!
If you are a returning reader, then you will know that I like my recipes to be easy. Not too complicated. No fancy ingredient. So I was excited and also scared to try a coffee base cupcake. Mostly I was aiming to achieve a darker- earth like – colour for my flowerpots. I used just an espresso pod that I run through the coffee machine, but it wasn’t strong enough. For better/ stronger flavour- it’s best to use a coffee extract or very concentrated granulated coffee made in the cup.
And using Rose flavour for frosting was a wild ride. I do think I slightly overdid it and the taste was bit too strong. Next time I’ll make sure I do a drop at a time and mix well before adding extra drops.
So- what’s your take in this easy vegan cupcake recipe? Will you give it a go? If you do – make sure to tag me in your post – Social links below.
Do you like trying new things in your baking adventures? Make sure to leave a comment below describing them!
If you are looking for some more baking ideas and especially Vegan baking, make sure to check some of my other posts out. Click on the image below to jump to a new page!
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