I made Cake.
That is to say, I made the Tiramisu Dress Pattern by Cake and I also baked some cupcakes. Because, well, last Saturday, 02. August, was my birthday and I wanted a new dress to celebrate, and of course indulge myself with lovely delicious cupcakes. And indulge I did. Don’t look too closely at my waistline, please
This way I can obviously also celebrate The Monthly Stitch’s birthday, whohoo, let’s party together, because this really is a party dress.
Let’s get out some music and… just dance, gonna be okay, da da doo-doo-mmm, just dance
read more about my dress at Morven’s Handmades
Vegan Lemon Mango Cupcakes with “Cream Cheese” Topping, DELISH
with a Union Jack cupcake case, come on, although I’m practically a German, I am really British, it has to show somewhere
I really love the shape of the dress, the faux wrap part at the top and the circle skirt at the bottom is just heavenly and just fantastic for dancing in. I know, because we went out clubbing at night and it twirls and twirls and sways and twirls ridiculously well. I can imagine it would really show of well while Salsa dancing 😉
As you can see, my dress has longer sleeves than the original, because I can’t do short sleeves, my wing arms won’t allow it. I just lengthend the sleeves by about 20cm and made them a little narrower, which worked like a charm. I also doubled the waist pieces at the front and back so the fabric wouldn’t get too distorted by the bulk of fabric of the skirt.
The fabric is a very light weight jersey fabric I bought at the fabric market, it was quite cheap and will probably not hold up very long, but it works well as a wearable muslin, and I just love the colour and lace pattern on it.
The instructions suggest to wear the dress a few days before hemming, as the skirt is cut on the bias and can stretch out and make an uneven hem, so I haven’t hemmed the sleeves nor the skirt part yet, and maybe I’ll leave it altogether, as it won’t fray anyway. I’ll wait and see what the hem says after a few more wears. It is definetely longer at the back than at the front, but hey, that’s modern at the moment! All hail the high/low hem, yeah.
And please twirl with me now and sing:
Everybody, yeah, rock your body, yeah, everybody, rock your body now, Backstreet’s back alright…
200ml soy milk
20ml lemon juice or apple cider vinegar
Lemon zest of one lemon or more, depends how lemony you want it
pinch of salt
1/4 tsp baking soda
1/2 tsp baking powder
80gr butter (vegan: I used Alsan, you can use earth balance or some other kind of margarine)
vanilla extract to taste
lemon extract to taste
Mango jam (I got mine at an Asian supermarket)
250gr vegan cream cheese
100gr vegan butter
250gr powdered sugar
Preheat the oven to 180°C.
In a bowl mix the soy milk and lemon juice together and set aside for ten minutes.
Prepare a muffin tin and line it with muffin cases.
Cream the butter and sugar together, add salt, soda, baking powder, vanilla and lemon extract, if using and the flour and mix. After the ten minutes are over, add the soy milk lemon mixture and mix, but don’t overmix. Spoon the batter evenly into each muffin cases and tap the filled tray on the work surface to pop any bubbles.
Place in the oven and bake for about 15-20 min, after the allotted time check with a skewer, if their done. If done, pull them out of the oven and let them cool.
While the muffins are cooling, you can prepare the topping.
Add the butter, sugar, cream cheese and vanilla extract to a bowl and whip thoroughly until creamy. It won’t be a very firm topping, so it’s best to place it in the fridge, to frim it up before decorating the muffins.
To assemble the cupcakes:
Using a teaspoon make a little well into the middle of each muffin. Get your jam and place a teaspoonfull of jam into each well and slightly spread over the top of the cupcake. Get yout topping out of the fridge and decorate each cupcake with your cream cheese frosting.