I have some exciting news to share with you all today…
▹▸▹▸ I STARTED A YOUTUBE CHANNEL!!!
This is something I’ve been thinking about doing for a while now and I’m so excited I finally did it! I’m hoping this will be a great way for you guys to know me even better and I’m looking forward to sharing lots of fun and (hopefully) helpful content with you all! I’m planning on creating a wide range of videos including vegan tips, travel vlogs, beauty videos and recipes – what do you guys think? I want to create videos you’ll all enjoy so please let me know if you have any requests/ideas of things you’d like to see!?
You can check out the first video I uploaded here:
I’d love to hear what you guys thought of it and if you have a youtube channel, please let me know in the comments so I can go and check it out!
Ever since I was little, my mum and I have celebrated Halloween in a big, and I mean big way. We threw a Halloween party every year and always had the spookiest house on the street, covered in cobwebs, glow in the dark stickers, zombie figures; you name it, we had it. As I’ve grown up and moved away to university, my insane excitement for halloween definitely isn’t something I’ve grown out of, if anything it has intensified! So this Halloween, I decided to combine my newfound love of creating yummy vegan recipes with my insane long-time loving of all things Halloween to create these Vegan Halloween Cupcakes.
3 cups self-raising flour
2 cups rice milk (or other dairy alternative)
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup pumpkin innards
1 large bar vegan chocolate
1 large bar vegan white chocolate
1 packet vegan marshmallows
- Preheat the oven to 180 degrees
- Mix flour, rice milk, sugar, baking powder and cinnamon together until smooth
- Chop the apple into small squares
- Place a few chunks of apple and a few strings of pumpkin in the bottom of each of the cupcake holders in the cupcake baking tray
- Place the cake mixture on top of the apple and pumpkin
- Cook in the over for 15-20 minutes or until brown on top
- Leave the cupcakes to stand for 20 minutes
- Melt the chocolate and then use this and the marshmallows to go crazy decorating your spooky cupcakes
- To create the spiderweb pattern, I covered the cake in white chocolate & then used a knife dipped in brown chocolate to draw on a spiderweb shape
- To create the cats, I covered the cake in brown chocolate & then cut the marshmallows into rectangles for the eyes and triangles for the nose and ears. I then drew on the mouth using a knife dipped in white chocolate.
- Enjoy your spooky cupcakes!
As you can see from the above picture, my friends and I had a major pumpkin carving session today which was so much fun and also meant that we had a lot of pumpkin innards to spare. I of course took this opportunity to create more pumpkin recipes, so later this week I’ll be sharing the recipe for the JGV Halloween Pumpkin Smoothie which very excitingly is going to be shared on the Exeter University Veggie Society Blog!