Last week I went to one of my favourite Vegan events in Manchester; Cake Liberation Front. For anyone who hasn’t heard of it or ever been, I’ll give you a brief run down…You turn up to the event with some baked goodies, get yourself a brew and then stuff your face with everything available. You also get to waddle around afterwards and get chatting to some awesome people, swap recipes and share tips. It’s a great event that encourages me to indulge in two of my favourite things, eating cake and drinking tea!
There were some amazing treats on offer Pumpkin Choc Chip Muffins, Pumpkin Pecan Pie, Truffles, Mint Choc Cake and even something savoury to cleanse our sugary pallets, Black Olive Bread. There was a lot more, but I’ve got to be honest….I forgot to take a lot of pictures and it’s all just a cakey blur. The event was hosted at V Revolution, the best place for Vegan junk food in Manc and which really does deserve a blog post of its own sometime. I promise to get on that asap.
My contribution to the event was some PB Bacon Cupcakes and despite some insane complications (discovering my muffin tin didn’t fit in the oven AFTER I’d poured batter into cases, and also cooking in a gas oven for the first time ever) they actually came out really well. I topped these with this recipe for Coconut Bacon but added liquid smoke to the batter/icing along with extra salt to really give these cakes that subtle sweet and salty effect.
Liquid smoke isn’t really available in the UK, but if it’s totally worth ordering some online so that you can make these cakes and other awesome stuff…like ribs! But moving on, I won’t keep you from these any longer…here you go
Peanut Butter Bacon Cupcakes
For the sponges:
- 200ml soya milk
- 1 tbsp cider vinegar
- 200g self raising flour
- 200g sugar
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 6 tbsp peanut butter
- 1/2 tbsp vanilla extract
- 1 1/2 – 2 tsp liquid smoke
- 80ml vegetable oil
- Preheat the oven to 180C and line your muffin tin with cases
- In a measuring jug mix together the soya milk and cider vinegar and leave to one side
- In a large bowl mix together the flour, sugar, bicarb, baking powder and salt
- Once your soya milk has curdled, whisk in the peanut butter, vanilla, liquid smoke and oil
- Add the wet ingredients to the dry and stir until just mixed
- Spoon the batter into the cupcake cases until they’re 3/4 of the way full. Put into the oven and bake for 18-20 minutes. Leave to cool completely before icing.
- 3 tbsp peanut butter
- 3 tbsp trex vegetable fat – make sure it’s at room temperature
- 4 cups icing sugar (or so)
- splash of soya milk
- 1/2 tbsp vanilla
- a pinch of salt
- 1-2 tsp liquid smoke
- In a large bowl beat the peanut butter, trex and vanilla with an electric mixer until smooth and creamy.
- Add half the icing sugar and a splash of soya milk. Beat for a minute or so.
- Add the salt and liquid smoke and then the rest of the icing sugar and another splash of soya milk.
- Beat again for a few minutes until firm enough to pipe. If the icing is too stiff add more milk, if it’s too soft then add more sugar.
- Pipe the frosting onto the cooled cupcakes
- Top with the Coconut Bacon
- Bring the cakes to a Cake Liberation Front near you!