Happy Sunday, everyone!
We have a few surplus items in stock today, available after 1pm:
Vegan carrot cake cupcakes topped with Valley lemon cream cheese buttercream, garnished with a candied carrot rose (yes, it’s made of carrot!) and sunflower seed brittle. Only THREE of these are left and they’re $3.50 each. Boxes for them are also available at $1 each.
2 33 hours ago
4 263 hours ago
When the rest of the family eats cake and my mom and I get to enjoy gluten free cupcakes!
PASSAGE :: One year ago today this photo was taken. Still on primarily a liquid diet, massive reactions happening all the time. I managed to keep the cupcakes in business... even with ones falling down like in said photo. 🤣 But my goodness how much growth in a single year. How much healing. Deep transitions. New adventures. Life that I didn’t know I would ever experience again. So much the same and yet entirely new. All I know is I have never been so grateful. For Ojai, for this land that holds me. For sweet sisters and brothers who have come into my world and lit it up. For two books that have built me into the woman I am today. I survived another year. And even learned to thrive again despite illness. I’m just going to give myself a big hell yes and a squeeze. Keep on surviving. Keep on laughing. Keep going. No matter what curve balls come your way... you got this dear heart. You are capable of more than you will ever know. ✨
Some of the sweet treats we picked up today @mscupcakeuk our favourite vegan bakery. First up the cookie sandwiches 🍪🍪salted caramel pecan, and Bakewell tart🍒 Just look at that lovely jam and buttercream peeking out 😍 The Bakewell tart cookie sandwich also had cherries and almonds in the cookie 😋So delicious.
Next up, the cupcakes 🧁 the naughtiest vegan cakes in town - for sure! We went for Turkish delight and salted caramel 💕Turkish delight fans - get your hands on this cupcake, and enjoy 😉 It will not disappoint.
We also picked up a lot of naughty but very nice treats whilst we were in the shop @mydandies marshmallows, @anandafoods round ups, (like wagon wheels but luxurious with thick layer of marshmallow, generous centre and lovely chocolate coating,)- salted caramel and the Easter special; lemon 🍋 and lime, @fabulousfreefromfactory choc covered peanuts and fudge bites!!! Sweet vegan dreams are made at @mscupcakeuk 🥰
Also don’t forget to pick up or take with you your @mscupcakeuk tote bag, for your 5% loyalty discount and because 💕planet earth 🌍
Remember the #vegancupcakeguy? I know... it's been a while! Well, I am back with pumpkin chocolate chip cupcakes with cinnamon buttercream frosting, drizzled and topped with dark chocolate. (Pumpkin from @saginawmeadows)
Unfortunately i was in such a rush i didn’t have time to take a better pic 😅 here we have a very special cake for my future mommy-in-law. 3 layers of chocolate vegan & gluten free goodness 😋 birthday brunch was at @candle79 💕
5 837 hours ago
Made vegan chocolate cupcakes last night. The cake was fudgey and delicious — used @cocomama mix and @bobsredmill egg replacement. Got creative with icing bc of a screw up— still working on vegan buttercream— need a beater— so made a chocolate glaze to fix and swirled it with my failed buttercream. #cocomama#vegancupcakes#bobsmill
Blueberry vanilla cupcakes with berry buttercream frosting by @nm_meiyee 💜
Recipe makes 12 cupcakes
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup cane sugar
Pinch of salt .
1 1/2 cups unsweetened soy milk
1/2 cup coconut oil
1/2 tbsp vanilla bean extract .
1 cup fresh blueberries .
Preheat the oven to 180c/350F. Prepare muffins pan with liners, set aside.
Add dry ingredients in a large bowl & whisk to combine. Pour in wet ingredients to dry and mix well. Fold in blueberries. Divide batter evenly between 12 cupcake lines in a muffin pan. Bake for 20-25mins until toothpick comes out clean. Allow cupcakes to cool completely before frosting. .
110g vegan margarine
110g Vegetable Shortening
1 tbsp coconut cream
1 1/2 cups powdered Sugar
2 tsp berry powder
1/4 tsp salt
Combine margarine and shortening in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 mins. Add the salt and berrylicious powder. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 mins, slowly drizzle in the cream. Increase speed to high and whip for another 2 mins. #bestofvegan
52 64658:01 PM Dec 20, 2018
🎥should i bring the videos back?
Fun blush roses for a couple of friends I made this morning. I used @wiltoncakes 104 petal tip and two tone buttercream.
I am not great at piping roses but determined to make it work because it's one of my favourite design. Also how perfect is it for upcoming Valentine's Day?😍
💜 amethyst cupcakes.
By far the prettiest cupcakes I've ever made... also the messiest, science driven and time consuming cupcakes 😄 but all the hard work always pays off and inspires me to push my boundaries and cake comfort zone.
These were lemon cupcakes with lavender buttercream rolled in purple sand, topped with sugar amethyst.😍
Do you believe in power of crystals?💎