Recipe: Vegan Chocolate Cupcakes with Frosting

This is another recipe taken from our recent Valentines Day in the Valley event, a wonderfully chocolatey, cruelty free cupcake, decorated with gold leaf.

Ingredients - Cupcakes

- 1 cup of caster sugar

- 1 1/2 cups of self raising flour

- 1/2 cup cocoa powder

- 1/2 teaspoon of salt

- Egg Replacer for the equivalent of one egg

- 1/2 cup of soy milk

- 1/4 cup of oil

- 1 teaspoon of vanilla essence

- 1/2 cup of boiling water

Ingredients - Icing

- 1/2 cup butter substitute (we use Nuttelex)

- 2 1/2 cups of icing sugar

- 1/2 cup of cocoa powder

- 3 teaspoons of soy milk

Method - Cupcakes

- In a bowl, combine all the dry ingredients.

- Add the wet ingredients to the dry mix and stir. The mix will be a little dry.

-  Pour the boiling water into the mix and stir until combined and a batter forms.

- Fill your patty pans two thirds full.

- Bake for approximately 25 minutes.

Method - Frosting

- Use an electric mixer to beat butter for 5 minutes or until creamy.

- In a separate bowl, mix the dry icing sugar and cocoa powder together.

- Add the dry mixture to the butter a tablespoon at a time and beat until combined.

- Now add the milk and beat until smooth. 

- The icing can be piped on using a bag with a large nozzle or applied with a spatula or knife.

- We topped our chocolate icing with flakes of gold leaf.

Recipe: Vegan Vanilla Cupcakes with Frosting

We served these delicious cupcakes at our recent Valentines Day in the Valley event. They are a delicious, cruelty free treat.

Ingredients - Cupcakes

- 1 1/4 cups of self raising flour

- 3/4 cup of caster sugar

- 1/2 cup oil 

- Egg Replacer for the equivalent of two eggs

- 1/2 cup soy milk

- 2 teaspoons of vanilla essence

Ingredients - Icing

- 1/2 cup softened butter substitute (such as Nuttelex)

- 3 cups of icing sugar

- 2 teaspoons soy milk

- 1 teaspoon of vanilla essence

Method - Cupcakes

- Combine the oil, eggs, milk and vanilla in a bowl. Beat with an electric mixer until combined (or stir well).

- In another bowl, combine the flour and sugar. 

- Combine the two mixtures, folding the dry ingredients through the wet ingredients.

- Spoon the batter into patty pans, filling approximately two thirds full. Depending on the size of your pans the batter should make between ten and twelve cakes.

- Bake for approximately 20 minutes or until golden on the top.

Method - Frosting

- Using an electric mixer, beat the butter for 5 minutes or until it becomes creamy. 

- Add the icing sugar, one tablespoon at a time, beating until combined. 

- Add the soy milk and vanilla and continue beating for about 30 seconds until well mixed. 

- Spoon the buttercream into a piping bag with a large nozzle and pipe onto cupcakes or you can use a spatula or butter knife to apply for a more rustic look. 

- We sourced our vegan heart sprinkles from Coles Supermarket.

Our Valentines Day event sweets tray.

 

 

Chickpeas!

By Chris R.

Given the growing number of domestic animals without safe, caring homes, the Sanctuary generally does not support the breeding of animals. It appears that Jewel Peahen is unaware of our breeding stance, however, strategically hiding a nest amongst a grove of apple trees in the Sanctuary orchard!

The first sign of Jewel’s nesting activity was on Tuesday morning, when she surprised one of the volunteers by emerging from the undergrowth with two very sweet, and very fluffy, newly hatched youngsters!

Jewel is an amazing mum, showing her peachicks (or is that ‘chickpeas'?!) how to scratch and forage for food, and where the best treats can be found. 

Welcome to the Sanctuary little ones - we hope you have a happy life here! 

 

 

Christmas Pudding

By Chris R.

Boxing Day in the Valley was hot. The day was forecast to be a 43C maximum, and the volunteers were working hard to keep everyone as comfortable and cool as possible. When completing lunch time rounds of the southern paddocks, they noticed Rosemary, a ewe rescued earlier in the year, fussing over a small, black bundle. Unknown to us, Rosemary had been carrying a lamb, which had been well hidden under her woolly coat! Rosemary, ever calm, returned to her lunch after checking on her new arrival. The lamb found his feet quickly, despite the uneven terrain. He was soon suckling and curious of the humans who were watching him with great interest. 

Within two hours, it was noticed that the now named ‘Pudding’ was struggling with the heat. He was open mouthed breathing, a cause for concern in ovines as it signals serious heat stress. Once we were assured he had taken a drink of vital colostrum from his mother, little Pud was escorted into the cool to relax, returning at intervals to feed until the night breeze arrived.

The following day, both Rosemary and Pudding looked to be uncomfortable in the heat, so a plan was hatched and an area in the house with air conditioning organised. Mother and baby laid on the cool tiles, resting peacefully in between bouts of feeding. By evening, however, Pudding appeared listless. He was reluctant to suckle, despite encouragement, so the on call vet was contacted. Within an hour, Pudding was in clinic, and a drip line placed in his tiny leg. In the short time since birth, he appeared to be fighting an infection and possible heat stress. With antibiotics, fluids and electrolytes on board, Pudding was transported to ICU for monitoring.  

It was three days until little Pud was able to return to the Sanctuary. Unfortunately the time away interfered with his bond with Mum Rosemary. While she was happy to see Pudding, he was unable to suckle, so was introduced to formula which he took with great gusto. Pudding is now a month old, and while still tiny, loves his milk and is just beginning to nibble hay. He enjoys visits to see his mum, but also loves his new adopted lamb family in the house, where it is cool and comfortable despite the ongoing hot conditions. Welcome tiny Pud – such a lovely Christmas surprise you are!