Bake Sale Delights

Macmillan Cancer Support's Coffee Morning is back on September 30, so pop on your apron and let's get baking...

- MACMILLAN

Vegan Peanut Butter & Banana Cupcakes

Ingredients (Serves 12) For the cakes

240g self-raising flour

140g caster sugar 1tsp bicarbonate soda

¹/2tsp salt

60ml vegetable oil

2 bananas, ripe 1tsp vanilla extract

2-3tbsp almond milk (or whichever dairy-free milk you prefer)

For the icing:

80g vegan margarine

200g icing sugar

25ml vegan milk (we used almond milk)

6tbsp smooth peanut butter

Salted peanuts, toasted & crushed to garnish

Dark chocolate, grated

1 Heat to 180°C/160°C fan/ 1gas 4 and line your muffin tins. In a bowl, combine the flour, sugar, 1/2tsp salt and bicarbonate of soda.

2 In a second bowl roughly mash the bananas and mix with the oil and vanilla extract. Pour the wet ingredients into the dry, and mix with a spoon until just combined (don't over-mix, or your cupcakes will be heavy). Add dairy-free milk as required to achieve a soft dropping consistency.

3 Spoon the mixture into the cases and bake for 18-20min.

4 For the icing, beat the ingredients together until you have a smooth icing. Pipe onto the cooled cupcakes and garnish with crushed peanuts and grated chocolate.

Cherry & Almond Tray Bake

Ingredients

(Serves 24 slices)

For the filling

300g butter

300g caster sugar

375g self raising flour

1 lemon, zest & juice

85g ground almonds 4 free range eggs, lightly beaten

25g marzipan, chilled and grated 2tsp almond extract

1tsp baking powder

3tbsp whole milk