Most helpful positive review
63 of 65 people found the following review helpful
on 24 May 2013
I had the opportunity to meet Ms. Morgan--a.k.a. Ms. Cupcake--at the Northern Vegan Festival in Manchester, and I bought some of her cupcakes. Once I came down from the sugar high, I knew I had to get a copy of her book. Never have I tasted such amazing cakes, vegan or otherwise. They were gorgeous, too.
While this cookbook doesn't boast hundreds of recipes, the recipes it does have are so rich and decadent, and offer something different from the other vegan baking books out there. I have several, and I count this one as a great addition; it's not simply more of the same.
Here are a few of the things I love about this book:
* It's beautiful! There are photos of just about every recipe.
* Measurements are given both in grams as well as cups/spoons.
* The chart at the front of the book giving ingredient type and brand equivalents for US and UK bakers.
* A list of UK stockists at the back of the book.
* A blend of English and American recipes. (Jaffa Cakes and Jammy Dodgers...doesn't get much more English than that.)
* It doesn't rely heavily on egg replacer.
Thus far I've made the Lemon Cheesecake Cupcakes, Chocolate Cake (adapted from the Turkish Delight Cake), and Victoria Sponge. Victoria Sponge is a cake I'd not yet had any luck with making vegan. It turned out fantastic. I used the cream cheese icing, and everyone who had it loved it.
Here are a few tips/points to consider with this book:
-Most of the recipes call for self-raising flour. I never bother keeping this on hand. Instead, I substitute. For every 1 cup of self-raising, use 1 cup of regular flour + 1 teaspoon baking powder + ¼ teaspoon salt (this is why the recipes do not call for salt). This is in addition to the baking powder called for in the recipe.
-From what I've seen, the recipes don't call for sifting. I usually sift flour. I occasionally sift icing sugar if it's a bit lumpy, and I *always* sift cocoa powder. For flour, I often just stir it with a whisk, which does pretty much the same thing.
-I've always needed to add about 10 minutes to the suggested baking times.
-I find the icing recipes make an enormous quantity, so have always cut them in half. For the Victoria Sponge, where I only wanted a small amount, I quartered it. Worked great.
I've compiled a list of all the recipes so you can see what you'll get:
-Cupcakes & Muffins-
Basic Vanilla Cupcake
Mint Chocolate Chip Cupcakes
Red Velvet Cupcakes
Coconut Bounty Cupcakes
Bakewell Tart Cupcakes
Chocolate Peanut Butter Cupcakes
Golden Syrup Cupcakes
Lemon Cheesecake Cupcakes
Carrot Maple Nut Muffins
Blueberry Almond Crumble Muffins
Strawberry and Banana Muffins
Cream Cheese Buttercream
Peanut Butter Buttercream
Chocolate Spread Topping
Turkish Delight (can be made as a chocolate cake)
Rhubarb and Custard Cake
Neapolitan Triple Layer Cake
Blueberry Lemon Loaf Cake
Banana Walnut Loaf Cake
Pineapple Upside-Down Mini Cakes
-Slices, Bars, & Brownies-
Lemon Curd Slice
Caramel Apple Nut Bars
Rocky Road Bars
Kitchen Sink Bars
Raspberry Almond Crumble Squares
-Biscuits & Cookies-
Chocolate Chip Cookies
Peanut Butter Cookies
Easy Fried Pie
Dessert Sandwiches & 6 sandwich fillings
Deep-Fried Chocolate Bars
Deep-Fried Cookie Dough Balls
Various Easy Sweet Treats