For Halloween this year I wasn’t sure what to make. I didn’t want it to be particularly creepy, just a bit spooky. The result was some Monsters Inc.-esque cupcakes! Other than the candy corn, they are completely vegan. Woo hoo!
How good are googly eyes on everything! I was unhappy with how these looked until I put the eyes on. Goofy eyes fix everything. The cupcakes themselves are a vanilla filled with my vegan lemon curd (recipe a couple posts back), topped with vegan copha frosting and of course the slime!
The slime is made of a combination of icing sugar, corn flour, vanilla essence, water, and a dash of lemon juice. It was originally purple in colour but the lemon juice turned it a crazy blue! So weird!
Overall, pretty pleased with how these turned out. Cutesy monster cakes that are rad and delicious! Yay!
A lot of my friends are big fat nerds. And sometimes those nerds have birthdays. I originally got this idea from Rosanna Pansino’s Nerdy Nummies Youtube channel – it’s a great channel and I love her ideas, even if her extreme chirpiness is a bit much to handle sometimes. Worth a look.
Look, it’s not the prettiest cake. But it’s pretty fucking funny. Puns and donuts and The Lord of the Rings are a great combination, and I refuse to hear otherwise. The cake itself is a vegan chai cake, recipe is posted in a previous blog. The frosting is brown sugar and cinnamon.
I gotta say, my Elvish is on point. Way better than my English handwriting, anyway. Haha.
When life gives you lemons, make lemon-related things! It seems like when lemons are in season that you just obtain a crazy surplus of them, beyond more than you can consume. Generally I like to freeze the juice in cubes so that I always have some handy, but it’s nice to make treats too! I love lemon things, so it’s very easy to go a bit crazy!
This time around I made a vegan lemon ‘curd’. It was mostly an experiment to see if it would work out, which I am pretty pleased by!
Vegan Lemon Curd:
1 lemon (juice only)
1 cup sugar
1/2 cup margarine
1 tsp vanilla essence/extract
coconut milk/cream, to taste
2-3 tbsp corn flour
1. On medium-high heat, combine lemon juice and sugar until sugar is dissolved. Add margarine and stir until combined.
2. Turn heat down to low, and add coconut milk/cream and vanilla.
3. In a small bowl, combine small amount of water with corn flour until a thick paste is formed. While stirring with a wooden spoon, slowly drizzle the corn flour into the lemon mixture until desired texture is reached (make sure to stir really well, otherwise you can get weird corn flour clumps in your curd. Gross).
I also made a vegan lemon poppyseed loaf using this recipe, and spooned some lemon curd throughout the middle!
Gooey yum times!