New Year’s Eve is upon us, and whether you’re on hosting duties or off out to a friends to celebrate, or even staying in with your PJs on and some classic movies, a little bit of fancy baking goes a lonnnnng way. Cupcakes have come far in sophistication, and this recipe is not only a vegan delight but also very grown up for your and your fellow party-goers to enjoy once, twice, three times over. A blend of cakey base, fancy sweet jam, and a creamy vanilla top which resembles an upside down scone with punch. Totally British, totally fabulous, and a necessary party piece to serve.

Ingredients (serves 12)

For the Cupcakes  180g Rice Flour | 20g Lucuma Powder | 4 Large Eggs or 4 Egg Replacers | 70g Rapadura Cane Sugar | 200g Soya Butter | Marks and Spencer Strawberry and Champagne Conserve* | 2 Tsp Vanilla Essence | 1 Tbsp Baking Powder

For the Frosting  1 Carton of Coconut Cream (220 ml) | 50g Soya Butter | 50g Icing Sugar | 2 Tsp Vanilla Bean Paste | Cinnamon Cranberries for topping (optional)

1. Preheat the oven to 180°c, and line your tray with cupcake cases. In a large mixing bowl, cream together the butter and sugar until smooth, and in a smaller bowl beat the eggs and vanilla essence together. If you’re using Egg Replacer, use 4 Tsp of replacer to 2 Tbsp water and mix until combined. Add in the egg mixture a bit at a time, making sure it is fully combined (if you experience any curdling, just put the whisk on a faster mode to correct it!).

2. Sift in the dry ingredients in thirds, and fold the majority of the mixture so not to knock any air out – if you’re having difficulty combining, whisk it for a few seconds and add a splash of milk to loosen.

3. Fill the cupcakes high and (attempt) to flatten the mixture for a smooth top. Bake for 17-20 minutes, until golden and a knife comes out clean before leaving to cool.

4. Whilst the cakes cool, whip up your frosting – decant the cream into a bowl, making sure to drain any liquid away, and mix in the vanilla paste. Add in the softened butter and sifted icing sugar, and cream together until a smooth buttercream.

5. For the lovely jam filling, cut a hole in the middle of each cupcake and scoop out the cake so it still holds some shape. Spoon in the Strawberry and Champagne Conserve* until it almost overflows, and then cover back over with the scooped out cake. To ice, use either a piping bag for a swirled finish, or dollop a small bit of cream to start the frosted top before smoothing and layering the cream until it looks lovely and layered with a homemade touch. To top, add some dried cranberries or red sprinkles and serve for your guests to enjoy.

Fabulously delicious grown-up cupcakes, perfect to whip up this evening for a New Year treat or for a fancy indulgence to yourself – you won’t be able to keep your hands off 😉 The classic twist of a Victoria Sponge and Scone makes this a classic delight that everyone will love this NYE, or any time of year, so what are you waiting for, bring in the new year with some totally gorgeous bakes!

How are you spending New Year’s Eve? Have you whipped up any nice bakes? What you looking forward to in 2015?

Lots of Love,
Lauren x

Some products in this post may have been sent for review or gifted, and will be marked with a * or c/o. All opinions are mine are not influenced by brands or companies. Please see my full disclaimer for more.

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Brighton based Photographer, photographing your fave bloggers by day and testing the best vegan/cruelty-free skincare by night.


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