Labels

00 flour 7-spice 8-ball squash açaí acorn squash afternoon tea agar ale alfalfa allspice almond butter almond essence almond meal almonds alphabet amchoor american anise seed apple apple cheese apple juice apple sauce apricots artichoke asiers asparagus aubergine autumn avocado balls balsamic vinegar banana banana skin bannock barberries barley basil bath bomb batter bay BBQ sauce bean burger bean pasta beans beansprouts beauty beer beeswax beet greens beetroot belize beluga lentils berbere berry bicarbonate of soda birch syrup birthday biscuits black beans black eyed beans black garlic black pepper black trumpet blackberry blewit blue cheese blueberry bok choi borlotti beans borscht boston bran brandy brazil nut brazilian bread bread flour breadcrumbs breadsticks breakfast brezeln british broad beans broccoli broccolini brown lentils brown rice brown sugar brownies brussels sprouts buckwheat bulghur wheat buns butter buttermilk butternut squash cabbage cacao cajun spice cake camping canada candied peel candles cannelini beans capers caramel caraway cardamom caribbean carob molasses carrot greens carrots cashew cauliflower cayenne celeriac celery celery seed ceps cereal champagne chanterelle chard cheese cheese rind cherry chervil Chestnut chia chia seeds chicken of the woods chickpea chickpea flour chickpea miso chickpeas child-friendly chilli chips chives chocolate christmas chutney cider cider vinegar cinnamon citric acid clapshot cloves coarse salt cocoa coconut coconut kefir coconut milk coconut oil coconut sugar coconut vinegar coffee collard greens compote cookies copenhagen cordial coriander coriander seed cornbread cornflour cornmeal cornstarch cottage cheese courgette courgette flowers couscous crabapple crackers cranberries cranberry cranberry sauce cream cream cheese cream of tartar creme de cassis crumble cucumber cumin cupuaçu curd currants curry curry leaves curry paste custard dal dandelion-ramp miso danish date date molasses dehydrator demerara sugar digestive biscuits dill dinosaur dip donuts dosa dragonfish dressing dried fruit drink dry tofu dukkah dulce de leche easter edamame egg egg yolk elderberry elderflower elephant english epsom salts essential oil evaporated milk fake milk fennel fennel seed fenugreek feta fiddleheads fig filo fire cooking firm tofu flan flapjack flatbread flour flowers focaccia food colouring football freekeh fresh yeast frittata fritters galangal galette garam masala garlic garlic scapes gazpacho german gin ginger ginger wine gingerbread glass noodles gluten-free glutinous rice flour gnocchi goat's cheese golden beets golden raisins golden syrup gooseberry gorgonzola graham flour granola grape grape molasses grapefruit greek green beans green pepper green plantain green tea green tomato haggis haricot beans harissa hazelnut hedgehog mushroom hemp seeds holy basil hominy honey horseradish hot cross buns hummus ice lollies iceland icing icing sugar indian injera irish italy jackfruit jam jamaican japanese jelly jicama kahlua kale kale chips kalonji kefir ketchup kohlrabi koji kombucha lasagne latkes lavender lebkuchen leek leek flowers lemon lemongrass lentils lettuce lime lime leaves linseed lion's mane mushroom liquorice powder lovage lunch macadamia nuts mace mahlab maitake mango maple syrup marble marigold marmalade marzipan masa harina mascarpone mash melon membrillo mexican milk millet mince pies mincemeat mint mirin miso mixed spice mochi moghrabieh molasses morel mousse mozzarella muesli muffins mulberry mulberry molasses mung beans mushroom mushroom powder mushroom stock mustard mustard oil naan nasturtium new york no-bake cake noodles not food nut butter nut roast nutella nutmeg nutritional yeast oat yoghurt oatmeal oats okara okra olive oil olives onion onion skins onions orange orange blossom orange juice oregano oyster mushroom package pancakes panch phoran papaya papaya seeds paprika parkin parmesan parsley parsnips pasta pastry peach peanut peanut butter pear peas pecan pecan pie pecorino pepper pesto petersilienwurzel philadelphia physalis pickle picnic pie pine nuts pineapple pistachio pizza plantain plum polenta pomegranate pomegranate molasses ponzu popcorn poppy seeds porridge potato potluck preserve pretzels prune psyllium seed husk pudding pumpkin pumpkin seed butter pumpkin seeds purple carrots purple noodles purple potato puy lentils pyo quince quinoa radicchio radish radish greens rainbow cake raisins raita ramps ras el hanout raspberry ratatouille ravioli red cabbage red kidney beans red lentils red onion red wine red wine vinegar redcurrant jelly redcurrants relish restaurant reykjavik rhubarb rice rice flour rice pudding rice vinegar ricotta risotto rocket rolls root veg chips rose rose harissa rosemary rugbrød rum runner beans rye saffron sage sake salad salsify salt sauce sauerkraut scones scottish sea buckthorn seaweed seeds semolina sesame oil sesame seeds sesame tofu seville orange shepherd's pie shiso silken tofu skyr slaw sloe snacks snow soba noodles socca soda bread sodium hydroxide soup sour cherries south american soy sauce soybean spaghetti spaghetti squash spätzle spelt spelt berries spinach spread spring spring onion sprouts squash st. george's mushroom star anise stew stout strawberry sugar sultana sumac summer sunchoke sundried tomato sunflower seed butter sunflower seeds super firm tofu sweet sweet potato sweetcorn tacos tahini tamale tamari tamarind tapioca flour tarragon tart tea tealoaf teff tempeh thai thyme tinned peaches tkemali toast tofu tofu scramble tomatillo tomato tomato puree tonka bean toronto tortillas tray bake treacle truck truffle turmeric turnip turnip greens tyttebær udon umeboshi vanilla vanilla bean vegetable stock veggie burger vermouth vine leaves vinegar walnut oil walnuts wasabi watermelon watermelon radish wax wheat berries whisky white balsamic vinegar white beans white chocolate white pepper white spelt flour white wine wholemeal wild garlic winter wood ear xanthan gum yeast yellow beans yellow split peas yoghurt za'atar zimtsterne

Sunday, March 31, 2013

Chocolate-vanilla 'zebrafish' buns

My lab will celebrate its 5th birthday tomorrow. Apparently when S (my boss) started he thought it might all be a joke because his start date was April 1st. A and I decided, last minute on Friday, to have a little birthday celebration tomorrow. I made marbled (ie stripey, like a zebrafish?) chocolate buns, with chocolate ganache and iced decorations.

I found almost exactly the buns I wanted to make in 'Vegan Cupcakes Take Over The World' - my stepsister gave me the book for my birthday and so far it seems like the ultimate vegan baking bible - their gluten-free buns were a huge hit, and I identified some yummy vegan cupcakes (almond+apricot) at L's rollerskating birthday party as being from it too!

(makes 12)

For the cakes:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla essence
1/4 tsp almond essence
1 tbsp cornstarch
1 cup soy milk
1 tsp cider vinegar
4 tbsp cocoa
3 tbsp boiling water

For the chocolate icing:
1/4 cup fake milk (almond)
4 oz plain chocolate (<70%), chopped
2 tbsp maple syrup

For the decoration:
icing sugar
fake milk

Heat oven to 350F and put liners in a muffin tin. Mix the flour, baking powder and salt in a medium bowl with a fork. In a separate bowl, beat the sugar and oil together, then add the vanilla, almond and cornstarch and beat some more. Measure the fake milk into a cup measure and add the cider vinegar, giving it a minute or two to curdle. Alternately add some of the flour mixture and some of the milk mixture to the oil mixture, stirring as you go. In a separate bowl, beat together the cocoa and boiling water, then add a cupful of the cake mixture to the cocoa mix, and stir until well combined.

Put a teaspoon of vanilla mixture and then a teaspoon of chocolate mixture into each paper liner, continuing to alternate between the two batters until the liners are full. Then use a skewer (or thin metal knitting needle) to swirl the batters together. Put in the oven and bake for approx 25 min, until a skewer comes out clean. Allow to cool completely before decorating.

To make the chocolate icing, heat the fake milk to a boil in a small saucepan. Add the chopped chocolate and the maple syrup and beat with a wooden spoon until the chocolate is all melted and it makes a thick sauce. Let it cool at room temperature, to room temperature.

Ice the buns with the chocolate icing when they are both at room temperature. Then mix some icing sugar with fake milk until it is a thick, pipe-able consistency. Spoon carefully into the corner of a plastic bag, then snip off a little bit of the tip of the corner and pipe whatever decorations on top you like (I did binary and real style zebrafish, and some #5s).
Posted by at
Labels: , , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)