Miss Bunny Blogs

Kawaii goth blogger

Month: October 2018

Spiced matcha and chocolate monster cupcakes.

With halloween fast approaching and the kids half term coming up it’s the perfect time to get baking. I had Pure Chimp reach out to me and offered to send me their Spiced Matcha powder. I was really excited because not only do I love matcha but their matcha is spiced with ginger, tumeric and cinnamon. These spices are perfect for keeping your tummy happy and healthy so fits in perfectly with my specialty baking. Be sure to check out their other flavours. They also have mint and plain matcha, they do the perfect sizes for sampling as well as jars of matcha that are really affordable and the best bit is that a percentage of each sale goes to charity and they’re a living wage employer. I love supporting smaller companies that encourage not only health but have a great work ethic, so be sure to go and check them out.

When I was sent the spiced matcha of course I knew I was going to have to pair it with chocolate as this is my favourite and lets face it matcha and chocolate is the perfect flavour combination! I wanted to create something fun as well as healthy so I decided that I would use fondant icing to create cute monster faces. Make sure if you’re going to ice your cupcakes with fondant you check on the back that your icing is suitable for vegans as some colours are not suitable. I then used a black icing writing pen to add in the little scars and mouths. I didn’t want my monsters to look the same because I think this makes them look quirky and cute so I decided to add slightly different hair pieces and slightly different smiles to each. You can of course decorate them however you want and get really creative especially if you have little ones helping!

SUBSTITUTIONS:

My recipes as usual calls for gluten free flour however you can substitute with regular self raising flour all you need to do is swap the measurements over and make sure you leave out the Xanthum gum from the chocolate mix if you are doing this. You can also replace the coconut sugar with regular caster sugar or the the stevia for sugar, if you are going to replace the stevia with sugar add 60 grams of caster sugar. Stevia is naturally sweeter than regular sugar so you do not need as much.

I also used Aquafaba as my egg replacement in my recipe, I’ve not experimented with others, but if you do let me know how you get on! 🙂

 

This recipe roughly makes 8-10 cupcakes.

Ingredients: 

For the Matcha halves:

  • 1-2 teaspoons of matcha powder. 
  • 60 grams of gluten free (or regular) self raising flour.
  • 40 grams of stevia,
  • 60 grams of vegan margarine/butter,
  • half a teaspoon of vanilla extract,
  • half a teaspoon of baking powder,
  • 5 table spoons of aquafaba (chick pea water)

For the Chocolate Halves:

  • 100 grams of gluten free self raising flour,
  • 7 heaped teaspoons of cacao, (or cocoa)
  • 80 grams of coconut sugar, (or regular sugar)
  • 50 grams of vegan margarine/butter,
  • 3 tablespoons of non dairy milk,
  • half a teaspoon of baking powder,
  • quarter of a teaspoon of Xanthum gum
  • 6 tablespoons of aquafaba,

For the spiced matcha butter cream:

*you can leave them like this or you can decorate like I did with fondant icing too* I used green, white and black. I also used a writing icing pen for the details. Make sure to check your ingredient colours are vegan!

I use silicone cases to bake my cupcakes in and only transferred a few to paper cases when I knew I had people coming to collect them. Silicone cases are great as they’re reusable I really recommend investing in them if you’re baking a lot.

 

Method:

  1. Preheat your oven to 165 degrees. Grab your cake cases and pop them on a baking tray.
  2. You’re going to need two separate bowls for mixing your batters, we’ll start with the chocolate mix. In your first bowl cream together your sugar and vegan butter. Next add in your cacao, flour, Xanthum gum, baking powder then start mixing and slowly add in your non dairy milk. Whilst mixing slowly add in your aquafaba and then mix well until all ingredients are completely mixed and your have a smooth batter for your cupcakes.
  3. Now for the matcha halves. Grab your second bowl cream together your butter and stevia just as you did in the first bowl. Next add in your matcha powder and your vanilla extract and mix well. Add the rest of your dry ingredients and then slowly add in your aquafaba and mix in well.
  4. Once both batters have been mixed using a spoon divide your matcha mix into each of the cupcake cases and then do the same with the chocolate. Grab a cocktail stick or skewer and then pull the bottom matcha layer up from the middle so you get a slight swirl of matcha coming through the chocolate. This can be tricky but try not to over mix so you still keep your flavour definitions.
  5. Pop your cupcakes in the oven and bake for roughly 12 minutes or until you can stick a skewer or knife in and it comes out clean.
  6. When you’ve taken your cupcakes out and they’re cooling you can make your matcha frosting. In a clean bowl pop your butter in and then using a sieve, sieve in your icing sugar and cream together. Next add in your matcha and mix until totally blended and smooth, slowly add in your non dairy milk, then pop in the fridge for 10 minutes.
  7. When your cupcakes are totally cooled off it’s time to ice your cupcakes, you can do this with an icing bag or if you’re going to decorate yours with fondant like I did grab a teaspoon and pop a bit on the top, using the back of the spoon to spread it then create your faces out of fondant and pop them on the top.

 

Hello Autumn

Hello lovelies, ahhh the autumn is here and it’s officially October. I have pumpkin spiced everything on my brain and I’ve been making tonnes of seasonal recipes.

I love this time of the year and I always feel so inspired. The warm crisp colours, the smells and of course the seasonal fruits and vegetables.
Due to my food allergies and sensitivities I’m not able to buy my favourite seasonal foods whilst out and about which is always so disappointing, of course I’m always determined to not miss out! So I’ve taken to creating my own recipes and I want to share some of my favourites with you so i’ll be posting a lot of recipes over the next month to hopefully inspire you all to go and create! I’m also actively working on my Youtube channel  too and will be posting cute autumn fashion blogs and maybe some inspirational make up videos for you guys <3 I can’t wait to show you all what I have planned.

So when I was thinking about my first recipe I wanted to make I thought about all the things I missed out on and decided I wanted something pumpkin spiced flavoured. So I created my recipe for a Pumpkin spiced shake. It took a few times to get it to a recipe which I felt really worked but I’m really happy with how this recipe worked out, the shake itself is creamy, thick whilst being subtly spiced making it perfect for those autumnal rainy days.

 

Tips And Extras: 

I’m allergic to ginger so I haven’t added it to my recipe, but you could always experiment with putting ginger powder in this too for a little kick.

This recipe calls for a frozen banana. I always have frozen bananas in the freezer and I use them in loads of different recipes. Don’t worry if you don’t, pop a banana in the freezer over night or first thing in the morning (if you want it for the evening) and it should be perfect for when you need it.

 

Calories:

As I wrote on my bourbon twist recipe I’ve started adding my recipes to fitness pal, this one is under miss bunny’s Pumpkin shake. it contains 292 calories and these stats are based off of using the brands that I state below. The calorie content may differ slightly either being slightly more or less depending on your ingredients. I always try and write which brands I use so that you can find the same. The calories are also not worked out using cream and chocolate on the top but I have included the calories for maca powder and ground flax seeds.

I have done my best to keep it as accurate as possible but like with anything it may slightly vary if you’re concerned about it not being 100% accurate or you don’t add flax or maca then pop the ingredients in independently.

 

Vanilla and pumpkin spiced shake.

 

Ingredients: 

  • 100 grams of frozen banana,
  • half a can of Pumpkin puree,
  • 1-2 teaspoons of maple syrup,
  • 30 grams of Plain Yogurt, (I used koko dairy free)
  • 250-300 ml of almond mylk or non dairy mylk of your choice (I used Almond breeze unsweetened mylk)
  • quarter of a teaspoon of cinnamon,
  • quarter of a teaspoon of all spice,
  • quarter of a teaspoon of nutmeg,
  • quarter of a teaspoon of Almond extract (or Vanilla)
  • 1 teaspoon of peanut or almond butter, (I used roughly 10 grams of pip and nuts peanut butter)
  • 1 teaspoon of ground flax seeds, (optional)
  • 1 teaspoon of maca powder, (optional)
  • a couple of pieces of dark chocolate (optional)
  • vegan spray cream.(optional)

 

Method: 

  1. In a blender pop all of your ingredients except the chocolate and blend until well mixed and creamy.
  2. pour into a cup or glass, spray on the cream and then using the fine side of a grater grate the chocolate over the top of the cream.

 

I hope you enjoy drinking your pumpkin spiced shake as much as I did. Leave me a comment below if you’ve tried it and let me know what you think <3

I’d also love to hear what your favourite thing about autumn is <3

 

 

 

© 2019 Miss Bunny Blogs

Theme by Anders NorénUp ↑