The Cook & Him are back baby! And they are back in style 😍
This time, the talented twosome have made some spooktacular Halloween vegan cupcakes. We can't wait to make these ASAP 😎
Sam Morris (“The Cook”), is a Michelin starred chef with of over 15 years’ experience working within some of the finest Michelin starred restaurants in the UK. The "Him" is her husband Phil who has nearly as much experience eating her amazing creations!
Makes: 12 cupcakes
Takes: 1 hour 50 minutes (this includes an hour’s cooling time)
2 medium/large spotty bananas
230ml unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla extract
180g plain flour
90g coconut sugar
30g raw cacao powder
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 x 80g bar Doisy & Dam Maca, Vanilla & Cacao Nibs - roughly chopped into small bite sized pieces
250g dairy free spread
300g icing sugar
Optional: food colouring paste and candy eyes
Preheat your oven to 200 degrees C (or 180 in a fan oven) and line a 12 hole muffin tin with muffin cases. Then, peel the bananas and them break into chunks into a large bowl. Mash them with a fork or a potato masher (some small lumps of banana are fine!) Let out all that stress!
Next, add the almond milk and vinegar and whisk together. Add the flour, sugar, cacao powder, baking powder and bicarb and whisk until well mixed, bringing the whisk up from the bottom of the bowl to make sure there are no pockets of unmixed flour! We don't want that.
Then, add the chopped chocolate and gently whisk in. Mmmmmmmmm.
Evenly spoon the mixture between the muffin cases and bake for 20-25 minutes until a skewer or cocktail stick inserted into one of the muffins comes out clean. Leave those badbois to cool in the tin for 5 minutes before lifting out onto a wire rack to cool completely.
While they're cooling make the frosting. If you're doing more than one colour, mix the spread with the icing sugar into one batch, then divide the mixture into into separate bowls depending on how many colours you're planning on using! The Cook and Him went for orange and a mix of blue and red to make purple.
Add the colouring(s), mixing them well through the frosting and put back in the fridge until ready to use.
When the cupcakes are completely cold (Most dairy free spreads are a lot softer set than butter so the cupcakes will absolutely need to be completely cooled before frosting!), spoon the frosting into a piping bag fitted with a star nozzle and pipe swirls on top of each cupcake. They should look pretty awesome by this point.
As the piece de la resistance, add the googly candy eyes.