Vegan Wedding Cupcakes

Recently, I made some cupcakes for a family wedding. 

It felt like quite an honour to make these for such lovely people on their special day. I took a lot of care making them with this in mind, and I am pretty proud of how they turned out!

I spent the day before the wedding making all the cupcakes and icing, and iced and decorated them on the morning of the wedding. An ambitious task, especially with a baby and a three year old, but I really enjoyed it!

All the cupcake recipes are from the brilliant book Vegan Cupcakes Take Over the World. I made pistachio rosewater, lemon macadamia, chocolate orange and coconut lime.

 Congratulations Claire, Ben and Aaron!

101 uses for besan (chickpea or gram) flour

Well maybe not that many, but a couple of uses ...

I have used besan flour before to make French toast and omelette, but lately I have been experimenting with it in a few new recipes. It has a beautiful nutty flavour and is rich in protein. 

These dosas from Vegan Magic are really delicious. 

I was overjoyed when Sylvia liked these! They can be eaten as an accompaniment to a meal or even used as a wrap. 

I leave out the carrot because Sylvia prefers them plain. I also substituted plain flour for the rice flour once, and they turned out fine. 

These fritters from The Kind Cook were also a huge success with Sylvia. 

They are great with the corn, mint and zucchini in the original recipe, but work with most vegetables. Here I used grated carrot, corn, spinach and parsley. 

I am always excited to find such simple, tasty and healthy recipes on blogs. I don't think I'd be able to find and try as many new recipes such as these without my trusty iphone, which I can even manage to use with a baby balancing on my lap and a three year old giving me orders!

I'd love to hear how you use besan flour so I can add it to my list!