78. Ikea-style meatless meatballs with creamless cream sauce

I’m really glad that Ikea have started to do vegan friendly meatballs. However I am also disappointed for two reasons: one, the fact that they didn’t manage to produce a vegan friendly sauce to go with them; and two, I was kind of expecting something more…meaty! I guess I should have guessed that a “veggieball” would contain veg, but the optimistic part of me was hoping for something a little more exciting.

I know that many vegans won’t agree with me, since people seem to be divided into those who are repulsed by mock meats and those who love them. But for those of you who fall into the latter category, here is my* recipe for Ikea-style meatless meatballs and creamless cream sauce!
(*I used the non-vegan, original Ikea recipe for guidance).

Ikea style meatless meatballs (Makes 14 – 16)

1 x jar tempeh (230g)
2 x flax eggs (1 flax egg = 1 tbsp. ground flaxseeds mixed with 3 tbsp. water, leave for 10 mins before use).
60 x ml non-dairy milk
1 x tbsp. finely chopped onion
1 x cup breadcrumbs (shop-bought work best)
½ x tsp white pepper
½ x tsp allspice
1 x tsp liquid aminos (or soy sauce)
1 x tsp vegan friendly Worcestershire sauce
1 x tbsp. nutritional yeast (optional)
1 x tsp browning (optional)
½  x cup gram flour
Enough oil to grease a baking tray.

Pre-heat the oven to 180oC.
In a large bowl, crumble up the tempeh with your hands before rubbing in the allspice and pepper.
Using a wooden spoon, stir in the dairy-free milk, flax eggs, onion, liquid aminos, Worcestershire sauce, and if using, the nutritional yeast and browning.
Stir in the breadcrumbs – a mouldable dough should form. Finish combining with your hands.
Pull off bits of the dough and roll into ½ inch sized balls using the palms of your hands.
Put the gram flour on a plate and roll each meatball around in it until coated.
Lay the meatballs on a well-greased tray before shuggling to lightly coat each in the oil.
Bake in the oven for around 15 minutes (or until browned and tasty looking).


Creamless- cream sauce

150 x ml soya cream
250 x ml vegetable stock (or vegan beef-style stock if you have it)
1 x tsp soy sauce
1 x tsp vegan friendly Worcestershire sauce
1 x tbsp. plain white flour
¼ x tsp white pepper
¼ x tsp salt
2 x tsp vegan friendly beef gravy (I used original Bisto – the one in the red tub).

Add the stock to a pan and whisk in the flour. Heat up the stock and whisk in the soya sauce, Worcestershire sauce, pepper and salt.
Once bubbling, stir in the gravy granules until dissolved.
Once the sauce has thickened to the desired consistency, reduce the heat and stir in the soya cream.
Continue to heat (without boiling) until the beany taste of the soya cream is gone.
Serve over the meatballs.

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I can’t resist eating mine with oven-baked chips and a good dollop of lingonberry sauce. Although I did promise a Facebook acquaintance that I’d mention that the proper way to eat Ikea style meatless meat balls is with boiled potatoes!



77. Fish friendly “tuna mayo”

I love jackfruit, it’s so versatile! I love using it to make pulled pork and crabless cakes. But it wasn’t until recently that I noticed how much it looks like tuna! So I started inventing and came up with the following “tuna mayo” recipe.

tuna ps3


My family come from Grimsby, so fish was very important to my Grandparents (probably why my living Grandad finds it so hard to believe that I’m vegan.). My dear departed Nan used to crack me up – she would refer to tuna as “poor man’s salmon”. Even after she had a stroke and suffered from bad memory loss, she still remembered how much she hated tuna!!! Still, I think she might have approved of this recipe as the jackfruit has a much less dry texture, not to mention no mercury or parasites! (Check out this funky little dude!)

Perfect for sandwiches, salads and jacket potatoes (I really must write up my jacket potato recipe at some point – I really do make a great jacket spud!)

Furthermore, it’s a really easy recipe once you have all the ingredients:

“Tuna mayo” recipe

1 x tin of green jackfruit in brine*  (280g)
1 x nori sheet (finely shredded)
2 x tsp apple cider vinegar
1/8 x cup chopped capers
¼ x cup vegan friendly mayo
½ x tsp salt (sea salt is best)
1 x tsp tamari (soy) sauce

*Make sure you use the green jackfruit in brine and not the ripe stuff in syrup. Otherwise, don’t come crying to me when your tuna mayo tastes like a fruit salad!


Drain the jackfruit and mash-shred-massage into tuna-esque flakes using two forks or your fingers.

Some jackfruit recipes I have seen discard the core but it will break up so no point in wasting it! (although I tend to pick out the seeds and eat them as I go…)

Put the jackfruit in a bowl and add the nori, vinegar, capers, mayo, salt and tamari.  Mix well.

Cover with clingfilm and leave in the fridge for at least an hour before serving – I find that the vinegar/briny taste develops over time.

It's looking like tuna already!

It’s looking like tuna already!

*Variation* – I quite like using a mixture of 2 parts mayo to 1 part salad cream for a lovely tangy taste, but as vegan salad cream can be a bit trickier to come by, I usually just use the mayo.

Tuna ps1


Easy peasey squeezy lemons!



76. Beanz meanz cheeze!

We’ve  all seen the cashew nut cheeze sauce craze. We’ve all endured the potato-carrot cheeze sauce trend.
…And now I think it’s time to pay some attention to cheeze sauce made from beans!

I won’t pretend that vegan cheeze sauce made from white beans is an original idea (a quick Google search will tell you that) but this recipe is entirely my own making and I enjoyed it so much that I had to share.

I have used this sauce to make mac’n’cheeze, nachos and burritos – and it worked perfectly in each case. The beans give a lovely creamy texture and the best part is that its quicker to make than the cashew and potato-carrot versions as it requires no soaking or pre-boiling of veggies. So great to make after a long day!


Mac’n’cheeze with Beanz meanz cheeze sauce, button mushrooms and loads of black pepper ♥

Beanz meanz cheeze sauce
(Makes around 2 portions for mac’n’cheeze or 4 portions for nachos / burritios).


½ x cup drained, tinned white beans (I used cannellini)
½ x cup firm silken tofu
1 x tsp tomato paste
1 x tsp apple cider vinegar
2 x tsp white miso paste
½ x cup nutritional yeast flakes
¼ x tsp turmeric
1 x tsp onion granules
½ x tsp garlic powder
1 x cup dairy-free milk (I used soya since the recipe uses tofu anyway)

Edited to add: Optional – 2 x tsp tapioca starch to thicken and give a little bit of a stretch to the sauce.


  1. Blend all ingredients in a blender / liquidizer until completely smooth. (If too thick add a little more liquid).
  2. Transfer into a small saucepan and heat over a medium flame whilst stirring continuously.
  3. Once piping hot, use as required!


This sauce will keep well in the fridge for several days and can be heated up in the microwave or on the stove.

Creamy, cheesy and satisfying!

And just what I needed to warm up after playing with the chickens in the rain (^_^)


Liz and Anne play with their Chube 



75. Tomato and mascarpone, gnocchi bake


Its Fathers’ day inthe UK tomorrow :o) I’m really looking forward to seeing my parents and treating them to a nice meal out. And I’ve got all my ingredients ready to make a yummy vegan chocolate cake to have with a cuppa beforehand.

The only downside is that I’ve spent all of today cleaning the house and trying to make it presentable! Nevertheless, I had promised myself that I would write up a post tonight. So despite my tired eyes and achy-sore fingers, here is my recipe for a tomato and mascarpone, gnocchi bake.


Tomato and mascarpone, gnocchi bake (4 servings).

1 x cup fresh cherry-plum tomatoes (halved)
1 x medium onion (chunkily diced)
2 x garlic cloves (minced)
2 x handfuls fresh spinach (torn)
349g of silken tofu (i.e. one pack)
500g gnocchi (double check its egg and dairy free!)
1 x cup dairy free cheese (grated)
2 x tbsp. nutritional yeast (optional but highly recommended!)
1 x tin chopped tomatoes
1 x cup veg stock
3 tsp olive oil
Salt and black pepper to taste.


Pre-heat the oven to 160oC

Arrange the tomatoes and onion on a baking tray and drizzle with a teaspoon of olive oil. Add a few grinds of black pepper before roasting for 20mins.

In the meantime, fry the garlic in 1 teaspoon of olive oil until it starts to brown (5 mins). Add the tinned tomatoes, stock, salt and pepper and simmer until the liquid has reduced by 2/3rds (around 30 minutes). Take off the heat and use an emersion blender to whizz in the nutritional yeast and tofu. Blend until smooth then heat until the sauce is thick enough to coat the back of a spoon.

Fry the gnocchi in 1 tsp of olive oil until browned (5-10 mins). This really adds depth to the flavour of the dish.

Put the gnocchi, cherry tomatoes and onion into an oven-proof dish along with the spinach.


Stir in the sauce, then top with the breadcrumbs.

Increase the oven temperature to 180 oC and bake for 20 – 30 minutes (until piping hot throughout – the breadcrumbs should go golden brown).

Top with the dairy free cheese (sorry to obsess but I really recommend this smoked coconut gouda!) and pop under the grill until the cheese is melty.


Dish up and enjoy a nice warming, tasty and satisfying dinner!




74. Mexican Marrows


I have never liked marrow. But then again, before I went vegan I also didn’t like courgette, aubergine, cauliflower or mushy peas! So when we saw one in the shops the other day, my husband suggested that I give it another try.

The last time I had eaten marrow, my mum had stuffed it with sausage meat – bleurgh! However for mine, I had recently come across this recipe for lentil and brown rice chili and I really wanted to give it a go, so I decided to make them “Mexican” style.

I’ve also discovered a fantastic recipe for a smoked coconut gouda. This “cheese” is made from a can of coconut milk – not that you can tell! It’s refreshingly easy to make, meltable, grateable and super tasty. So of course I had to top my Mexican marrows with a handful.

I can safely say that I like marrow now! Unfortunately hubby only liked the chilli and cheese… argh! It’s so hard getting vegetables into him, even when it was his idea…

Mexican Marrows (makes 2 portions)

1 x medium sized marrow.

This lentil and brown rice chili recipe (I used half the quantity that the recipe makes. NOTE: the recipe lists 2 x tablespoons of chili powder… I thought this sounded a lot so only used 2 x teaspoons, and it was still on the spicy side!)

1.5 x cups of grated smoked coconut gouda.

Optional: 1 x cup guacamole.

Pre-heat the oven to 160oC.

Cut the marrow in half length-ways and using a spoon, scoop out the middles (you can save this for another recipe. I fed mine to the chickens!)

Fill a large pan with water and bring to the boil. Turn off the heat and add the marrow halves. Cover and leave for at least 10mins or until ready to use.


Remove the marrow from the pan and dab dry with some kitchen roll. Add the chili to the hollowed out area and use the back of a spoon to level off.


Caaaaareeeefully, put the two halves of the marrow together again and wrap tightly in foil.

Put onto a baking tray and bake in the oven for 40minutes.

Take the marrow out of the oven and leave to cool for 15 minutes or until cool enough to handle. Unwrap and slice off the ends. Cut the rest into into 6 equal rings.

Turn on the grill.

Transfer the rings onto a baking tray and top with the grated cheese.  Pop under the grill for 5 – 10 minutes or until the cheese is melty and browning.


Remove from the grill and if using, top with guacamole.

I served mine on a bed of grated veggies in an apple cider vinaigrette.




73. Carrot-hot dog casserole


Facebook tends to go through phases of vegan crazes. Chickpea meringue, Betty Crocker & pop cake, potato-carrot cheese sauce and of course the good old “carrot hot dog”.

My feed is currently filled with pictures of buns containing what looks like an orange bratwurst. I’ve been dying to have a go myself, but since I wasn’t in a bread kind of mood, I decided to make a hot dog casserole  – something I loved before I went veggie.

I followed this recipe by Clean Eating Veggie Girl to make my hot dogs. It was very easy to follow, you just need to remember to make well in advance. I was a bit dubious about the end result but I was amazed at just how hot-doggy this humble root vegetable could be!

This dish is an easy way to eat the rainbow and is packed full of vitamins, fibre and protein ♥

Eat the rainbow!

Eat the rainbow!


Carrot-hotdog casserole

4 x carrot hot dogs (chopped – see above link for recipe)
200g back beans (cooked)
1 x onion (diced)
½ x orange pepper (diced)
2 x medium potatoes (skins on, chopped into chunks)
1 x clove garlic (minced)
1 x courgette (chopped into chunks)
1 x cup aubergine (diced)
1 x cup cherry tomatoes (halved)
1 ½ x cups spring greens (sliced up)
500g x passata (i.e. 1 carton)
1 x cup water
2 x tsp dried thyme
2 x tsp sfv veg bouillon
2 x tsp smoked paprika
Salt and black pepper to taste.
Optional – coriander leaf to garnish.


Grease a baking tray (I used Frylight spray) and add the tomatoes and aubergine. Sprinkle with salt and pepper before roasting in the oven at 180oC for 10 – 15 mins.

In a pan, add the passata, water, bouillon, thyme, paprika and salt and pepper to taste. Simmer over a gentle heat.

In the meantime, fry the onions until translucent (about 3 mins).
Add the potato and fry for a further 5 –  10 mins (until the edges of the potatoes start to brown).
Add the pepper and garlic and fry for a further 5 mins.

Add the fried and roasted ingredients to the passata along with the spring greens and pearl barley.
Stir well and cook over a medium heat until the potato and pearl barley are tender.

Stir in the beans, courgette and chopped carrot-hot dogs and continue to heat until the carrots are piping hot all the way through (although don’t allow to go mushy).

I served on a small bed of rice with a not-so-small glass of prosecco on the side.



Good old M&S Prosecco

And as with most tomato based dishes, this one gets even better when left for a day and re-heated!



72. Paprika rubbed ribz

ribz ps2
Here’s a yummy recipe for all you seitan worshipers out there!
Sweet and tangy, juicy and tender. Paprika rubbed ribz… the McRib can McF*ck off! 😉

Paprika rubbed ribz
Ingredients (makes around 8 ribz)

3 x cups of veg stock
3 x tsp liquid aminos / soy sauce
4 x garlic cloves (minced)
3 x tbsp. veg oil
3 ½  x cups vital wheat gluten
½ x cups nutritional yeast
3 x tsp smoked paprika
2 x tsp black pepper
2 x tsp ground cumin
½ x onion (sliced)Paprika rub:
4 x tbsp. brown sugar
2 x tbsp. paprika
1 x tsp salt
2 x tsp black pepper
½ x tsp chilli powder
1 x tsp garlic powder
1 x tsp onion granules


Whisk together the veg stock, liquid aminos, veg oil, onion and garlic.
Fold in the flour, yeast, paprika, pepper and cumin until a dough is formed.
Knead for 10 minutes or longer – the dough should become tough and springy.
Cut into 8 equal parts.
Roll out each bit and use the handle of a spoon/fork/knife to press out the shape of individual ribs. Be creative!
Wrap each rack loosely in foil and put into a steamer. Steam for 45 mins – 1 hr.

In the meantime prepare the rub:
In a bowl, thoroughly mix the sugar, paprika, salt, pepper, chilli powder, garlic powder and onion granules. Simple!

Take the ribs out of the steamer and allow to cool until warm but handle-able. Rub in the rub onto both sides. The heat from the ribs should cause the sugar to dissolve slightly, making the rub stick to the surface.
BBQ for 5 minutes on each side, or grill for 3 minutes on each side. Enjoy on their own or on a roll with some salad and BBQ sauce.

ribz ps1

And of course, it wouldn’t be honest of me to have an “experimental” cookery blog if I didn’t share my disasters with you. I originally intended these ribs to look like ribs, using lolly sticks as bones (reminiscent of my spare rib recipe). However it had been a while since I last cooked seitan and I forgot how much it puffs up…. Dinosaur ribs anyone?!




...and after!

…and after!



71. Cheezy biscuits

I’ve had such a lovely weekend 🙂

On Friday I went to The Ship at Lathom’s 4th Annual Beer and Pie Festival with the Hubby, my Bestie and her Fella. Unfortunately I was unable to find a vegan friendly beer there (I emailed most of the breweries who were taking part who all confirmed that isinglass was used in the fining process) however all the ciders were safe and there were not one, but TWO vegan pies!!! And I made the discovery of the decade… I like mushy peas! I’ve hated them since childhood but something told me to give them another chance, and I’m so glad that I did.

pie PS1

Spicy bean and mushroom pie, topped off with mushy peas and washed down with a “Strawberry Fields” cider.

We stayed over at the Bestie’s house so on Saturday (after a lovely breakfast of croissants, crumpets and cinnamon rolls) we trotted off to Southport to do some shopping followed by a fabulous tea at a Turkish restaurant called Havin. We had hummus and Patlican Tarator (sans yoghurt) with bread for starter followed with the Sebze Guvec (sans feta). The day was completed with a nice walk up the pier and a scout around the arcades.

I’ve had a mostly lazy day today, although I have been experimenting in the kitchen. I made bread rolls and seitan but today I am sharing my cheezy biscuits recipe!

Cheezy biscuits


1 x cup all-purpose white flour
¼ x cup vegan marg
¼ x cup water
½ x tbsp. miso paste
¼ x cup nutritional yeast
½ x tsp garlic powder


Put all of the ingredients into a bowl and mix until a smooth dough is formed.

Roll out onto a lightly floured surface and cut out the crackers using a knife or pizza cutter.

Place each cracker onto a greased baking tray and prick with a fork.

Bake for 12 – 15 minutes at 180oC (until golden brown and slightly puffy).

Carefully transfer onto a wire rack and allow to cool.

crackers ps2

I intend on taking mine to work and eating with Toffuti cream cheese and a little mango chutney.

Hope you had a great weekend too!



70. Roaming round Romania


I had to go to Romania with work the last week. When I think of Eastern European cuisine I (used to) think of rich meaty stews and hunks of flesh served with cabbage. However, I was pleased to learn that wasn’t necessarily the case in Bucharest.

Remus and Wolf

Remus and the Wolf

A fact I didn’t know – around 87% of the Romanian population are Orthodox Christians. What is the relevance of this? There are times of the year where Orthodox Christians undergo a strict fasting period which basically means they follow a vegan diet! (More information here). So although I found that most restaurants didn’t understand the term “vegan”, they knew exactly what I meant if I mentioned fasting! And in some cases there was even an extra menu dedicated to this.

Not everyone in Romania is oblivious to veganism however. Whilst I was there I visited one vegetarian restaurant called Barca which had a very extensive menu, entirely vegan apart from the occasional guest-appearance from honey. I had falafel with a chopped parsley salad and it was very tasty and light. The restaurant itself was also very clean and fresh-faced. I wish more UK vegan joints were like this!


Falafel and parsley salad



I also ordered takeout from a place called Biofresh. I had a salad consisting of courgette, tofu, dill, wheat germ and garlic with a dressing made from tofu, basil, pine nuts, olive oil and spices.  It sounds like such a simple meal but it was so delicious I was inspired to make my own variation when I got home (recipe below!). It was just a shame that nearly all of the desserts from these places contained honey (miere).

A non-veggie place I visited was a restaurant called “Caru’ cu Bere” (or “The Beer Wagon” in English). This place is one of the oldest beer houses in Bucharest and although it was a bit of a carnivore’s paradise, it was amazing! There were traditional dancers performing at regular intervals and it was heaving with people, even on a Wednesday night. I shared a loaf of bread with an aubergine dip and a traditional dip made from a variety of vegetables for starter, followed by a traditional vegetable stew with polenta for my main course. Both were hearty and delicious! I didn’t really have room for a pudding but then I got passed the “fasting menu” and discovered that they had egg and dairy free pancakes!!! Nom!







Dancing Romanian stylee!

Dancing Romanian stylee!

Anyway, back in the UK now, where I immediately set to work creating my own raw courgette salad and a not so raw creamy pesto dressing to go with it:

Courgette, carrot and dill salad


2 x courgettes
2 x carrots
1 x bunch of dill
Juice 1 x lemon

This recipe is super easy if you have a food processor with a grating function. If not, you’re going to need strong arm muscles and a cheese grater as you need to grate all of the carrot and courgette before putting into a large bowl.

Next, chop up the dill and mix into the courgette and carrot.

Pour the freshly squeezed lemon juice over the veg whilst stirring. You can add black pepper to taste.

Super easy!

Creamy pesto dressing


1 x block firm silken tofu (I used Mori-nu 394g pack)
1 x jar (185g) vegan friendly pesto (or you can make your own if you have time!)
½ x tsp salt
½ x tsp black pepper
1 x tsp garlic powder
½ x cup soya milk (or any dairy replacement).
2 x tbsp. nutritional yeast

Put the tofu, pesto, salt, pepper, garlic powder and milk into a blender. Blend until smooth.

The sauce will taste a bit “beany “so next step is to transfer into a small saucepan and heat whilst stirring (a silicon spatula is perfect for this).

Once the dressing begins to bubble*, take off the heat and add the nutritional yeast. You will have to stir fairly vigorously to make sure its mixed in well with no lumps.

*Please take care because the sauce has a tendency to spit!

Allow to cool and serve over your salad.


I combined my salad and dressing with some roasted baby hasselback potatoes and some chili and coriander beans. Satisfying, healthy, cruelty free and importantly,  delicious!


Ps, should my Romanian hosts happen to stumble across this post, I would like to thank them wholeheartedly for looking after me so well and going to such lengths to ensure that I was happy and well fed! ♥


69. Lemon and poppy seed cupcakes


Have you ever booked a weekend away and picked the hotel purely on the basis that it was in the same city as a café that sells vegan cupcakes…. only to find out that the café was sold 2 months’ earlier and now isn’t even vegetarian?!

That was my valentine’s weekend, haha! Aww well, we still had a lovely time 🙂

We went to Derby and despite a distinct lack of cake; I still managed to gorge myself silly. On the first night I enjoyed a lovely okra jalfrezi at Balti International (all dishes are cooked with veggie oil rather than ghee, apart from the butter chicken which obviously I wasn’t likely to order).Second night I had a fabulous Chinese meal at Excelsior where I had vegetarian hot and sour soup, choi sung and a mountain of sweet and sour tofu. I was VERY impressed by the owner’s knowledge of what was in each dish.


Veggie hot and sour soup


veggie choi sung


sweet and sour tofu


Final day we stopped off at Café Yaffle where my omni hubby shocked me by sharing a couple of (very yummy) vegan cheese toasties with me (one with sausage and pickle, the other with pizza-cheese and tomato).  I also raided the shelves of Soundbites, an adjacent vegan store with a fantastic range of goodies. So all in all it was a pretty good trip!


Harvest and pizza toastie


vegan sausage, cheese and pickley goodness


Anyway, hubby bought me a silicone cupcake kit for Christmas so I decided to christen it by making lemon and poppy seed cupcakes. I loosely based the recipe on this non-vegan version and I have to admit that I was pretty smug about the result! Seriously soft and fluffy but delightfully tangy and not too sweet… I ate 7 out of 12, whoops! And my favourite part? They rose! It might be pancake day today but these beauties were most definitely NOT vertically challenged!


super fluffy! ♥


Lemon and poppy seed cupcakes:

Ingredients (Makes 12):

13/4  x cups self-raising flour

1 x tbsp. slightly toasted poppy seeds (cook in a dry frying pan on a medium heat for 1 – 2 mins)

3/4  x cup sugar

Zest of 2 un-waxed lemons

3 x tsp No-Egg  in 6 x tbsp. water  (whisked together until white and frothy)

1 x tsp baking powder

1/3 x cup soya yoghurt (or any other dairy-free variety)

½ x cup vegan friendly marg

1/3 x cup soya milk (or any other dairy-free variety)

Juice of 1 lemon

Also: 12 x cupcake cases. I used silicone.


Preheat oven to 180oC.

In a large bowl, mix the flour, zest (reserve a quarter for decoration), poppy seeds and baking powder. Sift the flour if you want, but I didn’t bother.

In another bowl, electric-whisk up the No-Egg and water before adding the marg, followed by the sugar, yoghurt, milk and finally the lemon juice.

A spoonful at a time, add the dry ingredients into the wet and gently fold in. A silicone spatula is great for this

Using a couple of teaspoons (one for scooping, one for scraping), distribute the mixture evenly between the 12 cupcake cases.

Put in the oven and bake for 15 mins or until golden brown. A skewer should come out clean when inserted into the centre of each.

Allow to cool on a wire rack.


These cakes are so tasty that they don’t really need icing. However, just to pretty them up, I added a small swirl of the following onto each and topped with some extra poppy seeds and a sprinkling of zest:



4 x tbsp. icing sugar

1/3 x cup vegan friendly marg

½ x cup vegan cream cheese (I used Violife – now available in some Tesco stores!)

Juice of ½ lemon



Whizz together the marg, cream cheese and lemon juice using an electric mixer. Whizz in the icing sugar, cover and pop in the fridge for 20 mins or so. Once the cupcakes are COMPLETELY COOLED you can either spoon or pipe a small amount of icing onto each cake.


Perfect with a cup of tea!