Month: Oct 2019

I had seen numerous images of spidery cupcakes kicking around on the Internet in the run up to this Halloween, so it was time for Rooting Aboot to accept the arachnid challenge.

I used Morrison’s muffin paper cases because they were the only dark brown ones I could find. If you opt for the muffin size, double the ingredients in this recipe to make twelve and bake them for twenty minutes in the middle of the oven to ensure they’re cooked. I’ve added links about where to source vegan ingredients at the bottom of this page. Pure Sunflower Spread was used in both the muffins and buttercream cos it really works when baking.

Make the chocolate muffins / or cupcakes (if you prefer the smaller size) using Kate Hackworthy’s recipe at Veggie Desserts. There’s a printable version that can be saved. Use the link below then follow my tips to turn them into spiders.

https://veggiedesserts.co.uk/easy-vegan-chocolate-cupcakes/

Chocolate Buttercream:

Follow the ‘icing’ instructions in the above recipe, but ignore the vanilla extract bit. In a cup, dissolve two tablespoons of vegan cocoa powder into one tablespoon of hot water and mix this gloop into your buttercream. Adjust as appropriate e.g. if it’s too runny, keep adding more icing sugar until you get a thicker consistency. Spread the buttercream onto each muffin gently with the back of a spoon.

Spider’s legs:

Morrison’s supermarket now stocks a great selection of own brand vegan ready-to-roll icing in all different colours. I chose black icing for the spider’s legs. Cut off long strips and place four ‘legs’ at each side.

Spider’s eyes:

We all know spiders have eight eyes (to match their legs), but being anatomically correct would be too time consuming. Just roll some of the black icing into tiny balls and stick on. Sue me David Attenborough.

To finish off this creation, grate some vegan chocolate onto the spider’s buttercream body. Done. 

Ingredient sources:

https://groceries.morrisons.com/webshop/product/Morrisons-Muffin-Cake-Cases/361699011?from=search&param=muffin%20cases

https://groceries.morrisons.com/webshop/product/Dr-Oetker-Fine-100-Dark-Cocoa-Powder/363247011?from=search&param=cocoa%20powder

https://groceries.morrisons.com/webshop/product/Morrisons-Ready-To-Roll-Black-Icing/348735011?from=search&param=icing

https://groceries.morrisons.com/webshop/product/Morrisons-Chocolate-Icing-Ready-To-Roll/363239011?from=search&param=vegan%20chocolate

https://groceries.morrisons.com/products/galaxy-caramel-sea-salt-vegan-512050011

Then eat a muffin while watching and listening to this IF YOU DARE:

https://www.coop.co.uk/recipes/spinach-and-pistachio-pilau

This Co-op recipe is one of the tastiest pilau rice dishes I have ever come across and it’s really quick and easy to make. The raisins and caramelised red onions add a sweet contrast to the spices and, because the spinach is only added at the end, it stays a dark emerald green and retains all of its goodness. 

We usually have this along with daal or aloo gobi (potato and cauliflower) curry, but it’s great for a lunchbox the next day (if there’s any left!).

My tips for this recipe:

I also add one grated carrot at Stage 3 – trust me on this.

Use a non-stick pan with a tight lid (to keep the steam in) and turn the heat down low when the vegetable stock begins to simmer. 

Cashew nuts can be used instead of pistachios.

I don’t know about you, but I always like a big thick wedge of crumble above any baked fruit – it’s just not decent otherwise. This recipe has been taken from bbcgoodfood.com and altered to make it vegan, with both oats and desiccated coconut added to achieve a light and crumbly texture. The sultanas absorb the apple and pear juice when it’s baking in the oven, which makes them super delicious.

Ingredients:

3 Braeburn apples

2 ripe pears

Handful of sultanas

1 teaspoon cinnamon (optional)

For the crumble:

175g plain flour

110g demerara sugar

110g Pure Sunflower Spread (cold and cubed) 

2 tablespoons oats

2 tablespoons desiccated coconut

(1) Heat the oven to 190ºC / Gas Mark 5 / 375 F

(2) Core and peel the apples and pears. Chop them up into 1½ – 2cm chunks and mix in the sultanas. Place into a 23cm ovenproof dish that’s at least 5cm deep and gently flatten down (to make sure the crumble doesn’t go through any gaps).

(3) Put the plain flour and sugar into a bowl and rub in the cold, cubed Pure Sunflower spread until it’s like breadcrumbs. Then mix in the oats and desiccated coconut with a spoon.

(4) Spread the crumble mixture over the fruit.

(5) Bake in the oven for 30-40 minutes until golden brown.

Serve with soya custard / single cream made with soya or oats /vegan ice cream.