I'm a bit late but happy new year! I hope you are settling into 2013? I usually hate January as it seems so bleak and everyone is grumpy. But actually it doesn't seem so bad this year. Mark and I caught up with some good friends in the Christmas break - Emmie and Rich. I used to work with Emmie and she is one of my favourite people, so it was brilliant to see her and her other half!
Mark and I seem to have plans for every weekend until March with friends and family. One of the most exciting weekends will be when I go to London with my sister and 5 of our other girly friends to have afternoon tea and to see the Spice Girls Musical, Viva Forever!
Have you tried the Lotus Biscuit Spread? It is AMAZING and also a bit dangerous; if you are like me you may tend to eat it straight out of the jar with a spoon (and wonder why you feel sick afterwards.) When I first tried it I thought 'this would be perfect to add into frosting!' I decided to pair it with a coffee cake as the biscuits tend to be served with coffee, and why change a combination that works so well?
This recipe will make 12 cupcakes
For the cupcakes
225ml soy milk
1 1/2 teaspoons apple cider vinegar
150g granulated sugar
65ml rapeseed oil
2 teaspoons vanilla extract
120g plain flour
1 tablespoon cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the frosting
70g Trex vegetable fat
100g Stork margarine
400g icing sugar
1 teaspoon vanilla extract
180g smooth Lotus Biscuit Spread
1. Preheat the oven to 180 degrees C and line a muffin tin with cupcake cases.
2. Mix the soy milk and apple vinegar in a large bowl and leave for 5 minutes until it is curdled. Once it is, add in the sugar, oil and vanilla extract and mix until frothy.
3. In another bowl sieve together the flour, cocoa powder, espresso powder, bicarbonate of soda, baking powder and salt. Then add half of the dry ingredients to the wet, and beat until combined. Add the remaining dry mixture and beat until smooth.
4. Carefully fill each cupcake case until 2/3 full and bake for 18 minutes until a skewer comes out clean. Allow to cool for 10 minutes in the tin, then place on a cooling rack.
5. Beat the Trex and Stork until fluffy. Sieve in the icing sugar and beat for another few minutes. Add the vanilla and mix until incorporated. Now add the Lotus spread and beat for 3 minutes.