A few months back now (seriously where does the time go??) we visited London for a few days to go to a gig in Shepherd’s Bush (read about it here). However, we also paid a brilliant visit to the Magnum store near to Covent Garden. Basically you get to make your own Magnum with choices of chocolate and toppings and so on. It’s pretty damn special for any ice cream lover. So the toppings I chose were lemon popping candy, dried raspberries and dark chocolate. It was awesome.
Long story short, I’ve recreated the flavours in these little cupcakes. A lemon and raspberry sponge with a dark chocolate icing. They’re little bundles of joy.
However, the big difference from the ice cream I bought from London and these cakes (apart from one being an ice cream and one being a cake) is that I’ve made these completely vegan. I’m somewhat starting the perfect the art of vegan cake making. I actually find it easier than non vegan cakes now. The results are just as delicious too. I find vegan icing still a bit difficult but this recipe has been tried and tested a million times and it’s a winner. Vegan icing is something I will continue practicing and I’ll nail it eventually.
Anyway enjoy these beauties.
Makes 12 mini cupcakes
Preheat the oven to 190ºC (170ºC for fan ovens)/gas mark 5.
200g plain or wholemeal flour
100g brown sugar
1 tsp bicarbonate of soda
2 raspberry teabags, contents poured out
1 lemon, zest and juice
100ml oil (rapeseed or olive work well)
150ml plant milk (I use oat)
pinch of salt
450g pitted soft dates
3 tbsp cacao/cocoa powder
4 1/2 tbsp plant milk
pinch of salt
Mix together the flour, sugar, raspberry tea, salt and bicarbonate of soda in a large mixing bowl. Pour in the oil, milk and lemon zest. Mix until no lumps are remaining. Add the lemon juice and stir throughly.
Divide equally between 12 cupcake cases and place in the oven for 10-15 minutes. Leave to cool.
Meanwhile, blend the dates, cacao and salt in a blender/food processor whilst slowly adding the milk. Do this until a smooth icing like mixture has formed. Place in the fridge.
Once the cupcakes have cooled top them with icing – either fancy piping like I’ve done or just smear on top. It’ll taste good either way.