Chocolate and Vanilla Brain Cupcakes (Recipe by Martha Stuart with Vegan alterations)
Gorgeous chocolate cupcakes with a Vanilla Frosting Brain! Top tip: add a bit of food colouring to the frosting, just to add the freshly dug up look to your brains.
3/4 cup of unsweetened cocoa power such as Green & Black’s which is currently on offer at Sainsbury’s for just £1.70
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup Silken Tofu- available in most shops (FYI this type of tofu won’t be in the fridge section like the Cauldron Firm Tofu- this type will be boxed down the Asian or world foods aisle!)
3/4 cup warm water
3/4 cup Soy Milk- unsweetened both branded and unbranded (such as Aldi or Sainsbury’s basics) will do the trick
1 teaspoon pure vanilla extract
Preheat oven to 180°C or Gas Mark 4. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add silken tofu, warm water, soymilk, and vanilla, and mix until smooth. Scrape down the sides and the bottom of bowl to make sure the batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake for about 20 minutes or until the tops spring back when touched (or toothpick comes out clean)Transfer to a wire rack and leave to cool completely.
1/2 cup vegan butter – Vita lite (£1.10 from Asda), cold
1 1/2 cups powdered sugar.
Whisk the butter in a bowl until light and fluffy, adding the sugar a little bit at a time.
Now, using a sandwich bag, put the frosting in the bag and cut off a little bit off one of the bottom corners. Now pipe into brains or any design you like!
This frosting can be used to decorate cookies and brownies and add that gory touch needed for this season.
Will you be trying out this recipe? Let us know in the comments below…