Sweetcheeks

Sweetcheeks christmas selection 2011

11. December

I have loved Sweetcheeks cakes ever since I bought some cupcakes at the allergy show earlier this year, and now whenever I am in London on a Saturday, I always swing by the Marylebone High Street Market to try a few new flavours.

Sweetcheeks cakes are all Vegan and Gluten free, than means no dairy, eggs or flour. You might think that sound dull, but believe me these cakes are anything but dull, they are the most moist and flavourful cakes you will ever buy. And an extra bonus is that because they use good fats, no eggs and agave nectar when can, they are a bit healthier and lower in calories then normal cakes.

Catherine from Sweetcheeks has been so kind as to let me share one of her cupcake recipes with you on my blog, so if you don't live in the London area, you can make your own amazing cupcakes at home. 

Ingredients 60g rice flour 230g potato flour 120g corn flour 1.5 tbsp gluten free baking powder 1/2 tsp xanthan gum 1/2 tsp baking soda 2 tsp salt 160ml canola oil 320ml agave nectar or fructose syrup 180g plum puree (bake about 4 plums then mash away) 240ml warm water 1 tbsp vanilla essence Handful of vegan white chocolate drops Handful of fresh raspberries

Method 1. Set the oven to 150 C / gas mark 2, and line muffin tins for 24 cupcakes. 2. Sift all the dry ingredients into a bowl together and mix. 3. Add the oil, nectar, puree and water and stir well until the lumps have gone. 4. Then add the raspberries and crumble the white chocolate into the mix and stir well. 5. The mix should be the between the consistency of dough and custard. 6. Spoon the mixture into the cupcake cases about 2/3 full 7. Put into the oven for 18 minutes (rotating the tins after about 12 minutes) 8. The cupcakes are done when a toothpick inserted into the centre comes out clean. 9. Leave the cupcakes to cool For the Frosting 115g vegetable shortening 115g soya margarine 500g sifted icing sugar Splash of soya milk Raspberry juice 1. Whisk the margarine and shortening together until smooth 2. Gradually add the icing sugar and blend well until fluffy 3. Add a splash of soya milk and raspberry juice (to make it easier to pipe the frosting and give it good flavour and a dash of colour) 4. Pipe onto the cooled cupcakes and sit back with a cuppa and enjoy.

Note: All the ingredients might seem very foreign to some, but they can all be bought in any good supermarket. And if making your own plum puree seems a bit daunting you could try and replace it with un-sweetened applesauce. 

For more information on how to get a hold of your own Sweetcheeks cakes, visit the Sweetcheeks website or facebook page.