World Cup winners 2014! Unless you managed to hide away under a very thick duvet, could you have possibly missed this?
Germany’s football team is proudly returning home today to show off the trophy to the hundreds of thousands who line the streets of Berlin, celebrating, singing and dancing. I’ve been thinking about a fitting tribute to the team and here’s my ultimate celebration food: World CupCakes
While I’m writing this I’m keeping an eye on the live stream from the Brandenburg Gate, where the atmosphere is simply ELECTRIC! To see the whole world come to Brazil to ‘play together’ seems particularly poignant at a time when thousands are continuing to flee their homes because of war and unrest. I hope some of that spirit and sportsmanship will leave a longer lasting legacy than any trophy ever could.
During the tournament, Alex (my 5 year old) has taken an real shine to Bayern München player Thomas Müller: ‘He’s so cool!’ and ‘He’s just the best, Mummy!’.
And out of the blue he popped his most important question during the World Cup final: ‘Mummy, is Thomas Müller vegan?’
I promised him to look it up online (answer, as far as I can tell, is no). He insisted that I should find out his address so that he can send him a letter ‘because being vegan is sooo much better’. Following in the footsteps of veggie and vegan athletes like Carl Lewis, Ed Moses, Martina Navratilova and the Olympic cycling medalist Lizzie Armitstead? He’s got a point… gotta love the innocence and passion of a five year old!
Chocolate Cherry Cakes with Cream Cheese Icing
The German colours black, red and gold definitely needed to feature in today’s post. There were various ideas, including dark rye bread with red pepper humous and yellow tomatoes… But I think we’ll stick with scrumptious cupcakes and I hope you’ll approve of my choice 😉
180g self-raising flour
3 tbsp cocoa powder
5 tbsp vegetable oil
1 tsp bicarbonate of soda
1 tbsp vinegar
For the icing:
75g dairy-free cream cheese
225g icing sugar
1 tsp red cabbage powder
30 cherries, half of them stoned
gold sprinkles and edible gold leaf
Preheat the oven to 180˚C.
Mix all dry ingredients for the cake and then slowly blend in the combined liquid ingredients until you have a smooth, runny cake batter. Should you end up with lumps you can give the mix a quick blast with a hand blender.
Line a muffin tray with cupcake cases and place a cherry into each case. Pour in the cake mix until just over half full as these cakes rise quite a bit.
Bake for about 25 minutes, then set aside to cool completely.
In the meantime, combine the cream cheese with the icing sugar and red cabbage juice powder. I really wanted to use a natural food dye in this recipe and I bet you could experiment with very concentrated blueberry or beetroot juice too. Just remember that by adding more liquid you will also need to use more icing sugar.
Pipe the icing on the cakes and add a cherry and golden sprinkles.
For the first time in my life I have experimented with edible gold leaf. It costs a whopping £4 for two tiny sheets but it seems worth the investment for the beautiful celebration cakes below! Wouldn’t they make the most gorgeous dessert for a romantic meal too?
I’m looking forward to bringing these to the 3rd Virtual Vegan Linky Potluck and also to Angie’s super fun Fiesta Friday #25.