Sunday, 8 September 2013

Vegan MoFo - September 8th - Sweet Sunday (Iron Cupcake!)

I know my Sunday theme is Lazy Weekend Comfort Food but Iron Cupcake: Leeds comes but once a month. I couldn't let it pass without a blog. 

The theme this month was music. That's all, just 'Music'. Such a broad theme...

I wrote down LOADS of ideas for this when I started thinking about it. I thought about doing something to fit in with the music I generally listen to (metal, industrial, alternativey stuff mostly) but wasn't sure how accessible that would be for the judges - I didn't want to be too obscure. However, one of my initial ideas was 50s rock 'n' roll. I love polka dots, vinyl is quite iconic and who hasn't heard of rock 'n' roll? So I set out looking for traditional 50s recipes to modernise. My inspired husband hit upon the idea of a coke float flavoured cupcake. Perfect! A very American, 50s, rock 'n' roll era flavour. But how to do it??

I managed to find a traditional cola cake recipe and updated (and veganised) it (see below). I ended up using cola flavour as well as Coca Cola, as my test run didn't have a very strong cola taste. The problem of how to make the icing taste like ice cream was a challenging one. I eventually found an example where someone had used a milk and flour base to make a thicker frosting. The texture was good but it didn't really taste like ice cream. So I played around with it, using vanilla soy milk which gave a much more ice-creamy taste. I decided to make fondant vinyl records for the decoration. 

The competition is always quite nerve wracking when you get there and see all the amazing things other people have brought! But I must have done something right as I won the Appearance category - yay! Got myself some lovely plunger cutters and a tote bag. Thanks Iron Cupcake!

50s Rock 'n' Roll Coke Float Cupcakes

For the cake:
1/2 cup soy milk
1/2 tsp apple cider vinegar
1 1/2 cup plain flour
1 cup golden granulated sugar
4oz dairy-free margarine
1 tbsp cocoa powder
3/4 cup coca cola
1/4 cup soy yogurt
3/4 tsp baking soda
1 tsp cola flavouring

1. Preheat the oven to 375F. Line a 12-hole muffin tin with cupcake cases. 
2. In a measuring jug, mix together the soy milk and vinegar and leave to curdle. Combine the flour and sugar in a large bowl.
3. Melt the margarine then add the cocoa powder and cola. Pour over the flour mixture and stir until well combined. Add soy yogurt, baking soda and cola flavouring. Mix well. 
4. Fill cases 3/4 full and bake for 23-25 min, until a cocktail stick inserted into the centre comes out clean. Leave to cool in the tin for 10 min, then move to a wire rack to cool completely. 

For the icing (adapted from Tasty Kitchen):
1 cup vanilla soy milk
1/4 cup plain flour
Pinch salt
1/2 cup dairy-free margarine
1/2 cup vegetable shortening (e.g. Trex)
1 tsp vanilla extract
1 cup golden caster sugar

1. Whisk together the soy milk, flour and salt in a small saucepan. Cook over a low heat until it thickens and looks like pudding. Cover with cling film and refrigerate until cool. 
2. Beat together the margarine and shortening then add the sugar and vanilla and beat until creamy. 
3. Once the pudding mixture has cooled add to the buttercream by the tablespoon, beating well after each addition.
4. Use an ice cream scoop to top your cola cupcake with their floating ice cream!

(I would recommend starting the icing first then doing the cakes, as the cooling of the pudding mixture can take a while.)


  1. Those are so awesome, I love your creativity and your decorating skills. Congrat's on winning a prize!

    1. Aww thank you! There are always cupcakes cropping up on here so stay tuned :)