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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


Vanilla Buttercream
Chocolate Buttercream
Cream Cheese Buttercream
Peanut Butter Buttercream
Mint Buttercream
Custard Buttercream
Strawberry Buttercream
Chocolate Spread Topping


Victoria Sponge
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
Nanaimo Bars
Chocolate Brownies
Caramel Apple Nut Bars
Rocky Road Bars
Kitchen Sink Bars
Raspberry Almond Crumble Squares
Snap Bars

-Biscuits & Cookies-

Chocolate Chip Cookies
Peanut Butter Cookies
Jammy Dodgers
Jaffa Cakes
Cookie Sandwiches

-Super Sinful-

Apple Fritters
Easy Fried Pie
Funnel Cakes
Dessert Sandwiches & 6 sandwich fillings
Deep-Fried Chocolate Bars
Deep-Fried Cookie Dough Balls
Various Easy Sweet Treats
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on 24 May 2013
I cannot recommend this book enough. It's for all cake lovers not just us freaky eaters.
The recipes are easy to follow and don't require loads of specialist ingredients, you've probably got most of it in your cupboards already.
I've only had the book a week and already blitzed through most of the cupcake recipes, one muffin and the lemon slice.
I love having this much cake back in my life.
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on 27 July 2013
Daughter just found out dairy intolerant everything we have tried so far is brilliant
even 10 year old granddaughter made some and got 2nd place in village fete
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on 24 May 2013
I am not vegan but my daughter has allergies to eggs and dairy. I have tried many vegan and eggless cake recipes to which often come out dense, crumbly or just taste odd.

Yesterday I made the Victoria sponge, the texture was light and fluffy and it tasted just as good (if not better) as any other cake made with eggs and butter. My search for the perfect eggless cake has ended and I intend to work my way through most of these recipes. I am looking forward to the second edition

Tip - If you do not intend to decorate your cakes with buttercream and icings then add more sugar to your cake batter.
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on 16 May 2013
As an allergy sufferer with a sweet tooth, this book is my saving grace! I have struggled for a few years with vegan baking, but the struggle is over. So many tasty recipes to try out and the cakes both look and taste fantastic. The recipes are easy to follow and the methods well explained. Will be recommending to anyone else I come across with the same problems that I face!
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on 25 August 2013
I have gluten sensitivity, an allergy to dairy and funny with eggs,
I have tried lots of recipes, but these are by far the simplest and Best gluten free vegan recipes i have ever tried!

You must buy this book! It really is Amazing.
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on 23 May 2013
Purchased this recipe book as I am a vegan & it's amazing!
So easy to follow (I am a complete novice and I haven't gone wrong yet!) and all the ingredients are easy to purchase in any normal supermarket.
So far I have made vanilla & mint choc chip cupcakes, blueberry & lemon loaf and Victoria sponge.
All are gorgeous! Can't wait to start on muffins and cookies!
Buy this book! It's simply amazing!
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on 9 May 2016
Having recently turned vegan, I was keen to buy a book that would still let my inner baker shine. I was SO pleasantly surprised when Ms Cupcake came in the post, as I hadn't expected it to be quite so awesome. The book itself is super informative (gives loads of great advice, tips and tricks) very colourful, and full of pictures (I know I sound like a kid but, really, who wants a recipe book without pictures?!).

Everything in it looked insanely good, and even my wary family members were intrigued to try whatever I planned on cooking up. I made my first bake (the blueberry and lemon loaf cake) yesterday and it went down a treat. Firstly, it was so quick and easy to make, it was kind of ridiculous. Secondly, everyone loved the taste. One person said that it could've done with being a bit sweeter, but they've got a very sugary-tooth! Everyone else thought it was wonderful and incredibly moist (no dry sponge here!); and with the lemon glaze on top it was just finger-licking good.

I'm really looking forward to trying all of the other recipes and seeing how they go down. No doubt this will become a staple baking book in my kitchen!

(One thing to note, is that for the above recipe the book said to put the cake in at 180C (so 160C fan) for 30-35 minutes. However, at 160C fan, I found I had to keep it in there for about 50-55 minutes. It came out beautifully blond, light and airy; so just be aware that times may vary depending on your oven etc.)
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on 6 April 2016
Being a huge lover of baking and having recently made the leap from vegetarian to vegan I thought that all was lost and that I would never spend an afternoon pottering around the kitchen making tasty treats again. Then I heard about this book and everything changed!

When I was given this book for my birthday (after several not-so-subtle hints!) I was immediately intrigued. The pictures all looked stunning and the cakes no different to their egg and dairy counterparts. But of course the proof is in the eating! A few days after my birthday I was back in the kitchen, apron and mixing bowl at the ready. The first thing I made were the Snickerdoodle cookies - amazing soft, chewy cinnamon cookies - which, amazingly, not only came out looking just like the picture but also tasted great! So, my confidence fueled, the next thing (and a true test of how good a cookbook is in my opinion) was the Victoria Sponge. I had my doubts as a Victoria Sponge has always been my go-to, foolproof cake which I can whip up in moments. So, with trepidation I made the mixture and put it in the oven. What came back out was amazing! The sponge had risen exponentially and smelt amazing. I whipped up a batch of non-dairy vanilla buttercream, ignoring my doubts that putting vegetable shortening into icing was wrong, and slathered it on the cake along with lashings of jam and, in a slight deviation from the recipe, fresh raspberries (see attached picture). I presented it to my non-vegan friends and family and they made all the right yummy noises and said whilst it was "different" to a traditional Victoria Sponge it was equally as nice and they couldn't believe it had neither eggs or dairy in! Success!

This book has restored my faith that just because you choose not to eat dairy (or can't in some cases) that you shouldn't have to live a life without sweet treats and cakes! I can't wait to make the Lemon Cheesecake cupcakes, the Mint Chocolate Cupcakes and the Lemon Curd slices to name but a few. If you love baking but don't want dairy then you MUST buy this book - it will be the best money you've ever spent and your friends will also be thanking you!
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TOP 500 REVIEWERon 29 December 2014
MS Cupcake: The Naughtiest Vegan Cakes in Town is a great addition to any vegan cookbook collection. It's nicely put together, with clear and easy to follow instructions, and most important of all - the recipes work. Having not had any success with previous attempts at dairy-free baking I can now produce delicious cupcakes. This is primarily due to the 'Guide to Baking' chapter at the beginning of the book, which points out a few simple techniques to follow when cake making - simple they may be, but they can certainly make the difference between successful and unsuccessful results.

First thing to note about this book is that it is not all cupcakes, in fact there are only nine cupcake recipes here. It is in fact a recipe book of all different cakes, and I have listed the contents in more detail at the end of my review. When I purchased the book I thought it was a cupcake recipe book. Having swooned with delight when sampling one of MS Cupcakes at the London Vegfest I wanted to have a go at making my own, so I was initially disappointed that the book wasn't full of recipes for cupcakes. But now I am fine with that, because once you know the basic techniques of making the sponge and icing then it doesn't take a lot of imagination to vary the ingredients and come up with whatever cupcake you want. . . . . . . .also, the other cake recipes in the book look very good too so I'll definitely be having a go at some of them.

So what does the book consist of? First of all it has the previously mentioned, and very important 'Guide to Baking' chapter which I would definitely recommend reading. Covering topics such as non-dairy ingredients and options, cooking guidelines and techniques, baking problems, and a U.K vs U.S terminology chart. And then it has the recipes, the types of which I have listed below - happy vegan baking!

9 Cupcakes.
2 Muffins.
14 Icings/Spreads/Fillings.
7 Bars.
4 Large-Style Cakes.
2 Loafs.
1 Mini-Cake.
1 Lemon Curd Slice.
5 Sweets.
6 Fried Dessert Assortment (Doughnuts,Fritters,Pies, etc).
6 Cookies/Biscuits.
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