Welcome back to another round of Cupcake Jemma Cooks The Books! This time it’s the turn of Ruby Bhogal, whose book “One Bake Two Ways” gives us a plant-based alternative for every single recipe – hit the link to grab a copy https://www.waterstones.com/book/one-bake-two-ways/ruby-bhogal/9780008603823
I had such fun baking these delicious Maritozzi and there is even a lil cameo from my daughter, Eden, who loved them just as much as I did! Give them a go yourself and let us know how you got on over on Instagram using the hashtag #cupcakejemma and be sure to give Rubes a follow too @rubybhogal
Happy Baking x
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For the Tangzhong
40g strong white bread flour, sifted
100ml soy milk
For the Dough
110ml lukewarm soy milk
7g fast active dry yeast
80g caster sugar
400g strong white bread flour
50g cocoa powder, sifted
6g salt
220g unsweetened apple sauce
120g plant-based unsalted butter (block)
maple syrup to glaze
For the Cherry Compote
500g amarena or maraschino cherries (or a combo of cherries and strawberries!)
plus 3tbs syrup from the jar
squeeze of lemon juice
For the Filling
500ml plant-based double cream
50g icing sugar, sifted
2 tsp vanilla extract
Icing sugar to finish
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27 Comments
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Was waiting for your weekly recipe
Always been intimidated by bread making but these look absolutely delicious.
ooh i remember ruby. i had the biggest crush on her
As a long time Vegan and lover of cakey things, this book is a no brainer. And cherries are just the best.
this is a great idea for a book! i am curious if there are more like it either for desserts or savory meals
Hmmmm I remember I even make her biscuits once thank you very much to bring back the vegan recipes bless tonyour family
How amazing would a collab with Ruby be? Love, love, love her!
amazing, looks delicious even if it's vegan
it's delicious Chocolate balls
missed the perfect opportunity to say it BLACK FOREST MARITOZZI , get it? cause its chocolate cheery and whipped cream? no? i mean ? we could ? use some chocolate flakes to make it more accurate?
Looks delish but would never make them vegan .
Aaaaw!
Seeing Jemma in baking mom mode is so reassuring- I always get so frazzled when my daughters want to help (pour half the ingredients on the floor)
I am making vegan and gluten carrot cakes next weeks I need a 140 pieces along with 140 scones and quiche
❤❤🤍🤍💙💙
I make compotes with frozen fruit – it's often cheaper to get frozen cherries than fresh, and you can get dark sweet ones from some shops which cook down really well.
I'd thought I'd seen all the baking hacks, but putting a sealing bag clip at the end of the piping bag to prevent a mess is brilliant! Definitely doing that next time I bake.
I love watching your video, you sometimes change the recipe to match your ingredient, I do the same!
Yummy 😋
Glad to see I’m not the only one who struggles to get the bowl off the stand after mixing at higher speeds! Love seeing you bake in your own kitchen, Jemma!
Not a fan of this recipe
I’ve had that happen to me where the bowl on my Kenwood kmix got stuck ffs haha 😂😂
Loving this "vlog" type video format😊
I will try the recipe with real milk and fresh cream and grass- fed butter and not the plant-based products which make people sick.
Can I use gluten free flour?
I want to experiment with different toppings for mini cakes! 🍫🍰