The Cupcake Scentsy Warmer has finally arrived to the UK. This mid-size treat would be a perfect gift for Mothers Day or any other time of the year to be honest. It has a rich chocolate brown warmer dish that's sandwiched between a pleated base and removable dollop of fluffy frosting, sprinkled with powdered sugar accents and vent holes to release a delicious fragrance.
The Cupcake Warmer has already been proving to be a huge favourite here in the UK. Who knows...maybe it will overtake the 'Jane' as the best selling Scentsy warmer?
I do love cupcakes which is maybe why I should get THIS one for my house because it will be much kinder on my waistline. :) I live near Greenwich Market and the famous Ms Cupcake used to have a stall there. She does all vegan cupcakes and boy are they divine...albeit addictive! She's moved on to bigger and better things (aka her own shop in Brixton)...but I have very fond memories of those Friday afternoons visiting and chatting to her and taking home a few treats for the weekend.
You'd actually be very surprised with Vegan Cupcakes....I think they taste much better and lighter than regular ones plus they are usually healthier and kinder on the environment too. I've got a fantastic recipe for Vegan chocolate cupcakes for you to try.....won't last as long in your house or be quite as amazing as getting your own Cupcake Warmer will....but still a nice treat for the rainy weekend ahead. I subscribe to GOOP and a while back this lovely recipe for Babycakes Cupcakes came through. Enjoy:
Vegan Chocolate Cupcakes
YIELD: 1 dozen
- 1 cup garbanzo and fava bean flour
- 1/4 cup potato starch
- 2 tablespoons arrowroot
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1/2 cup coconut oil
- 2/3 cup agave nectar
- 6 tablespoons applesauce
- 2 tablespoons vanilla extract
- 1/2 cup hot water or hot coffee
- Frosting for serving (see recipe below)
Preheat the oven to 325°F. Lightly grease a 7 × 4 × 3-inch loaf pan with oil.
Preheat the oven to 325°F. Line one, standard 12-cup muffin tin with paper liners and set aside.
In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water directly to the dry ingredients. Stir until the batter is smooth.
Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.
Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely. Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.
YIELD: enough for 1 dozen cupcakes
- 1 1/2 cups soy milk
- 3/4 cup soy “Better Than Milk” powder
- 1 tablespoons coconut flour
- 1/4 cup agave nectar
- 1 tablespoon vanilla extract
- 1 1/2 cup coconut oil
- 2 tablespoon lemon juice
In a blender or food processor, combine the soy milk, “Better Than Milk” powder, coconut flour, agave nectar, and vanilla. Mix the ingredients for 2 minutes. As the machine blends, slowly add the oil and lemon juice, alternating between the two until all parts are incorporated. Pour the mixture into an airtight container. Place the container in the refrigerator for 6 hours, or for up to 1 month, before using.