21 April, 2015
Sunflower Cupcakes with Homemade Fondant- Meatless Mondays (gluten-free, vegan, natural colors)Comments : 15 Posted in : eggless cakes, Gluten free baking, Meatless Mondays on by : apsara Tags: best homemade fondant, flower fondant, gluten free chocolate cupcake, healthy party food ideas, natural colors fondant, vegan gf cupcakes, vegan marshmallow fondant
March and April have been the busiest months for me, planning my kids’ birthday parties within 3 weeks of each other. My 6-year old girl demanded sunflowers in her cake. That was daunting! I had no idea how many petals were in a sunflower; what, 20? 30? But thankfully, when I used my regular daisy flower cutter and made these flowers with the help of a YouTube video, she was happy. She is like me: simple decorating ideas and not too particular about details. I could have made layers with the petals, but if she did not care, I had less work to do. It was a win-win situation!
So I took this opportunity to make my own (healthy) vegan fondant. Store-bought fondant could be called vegan too, but it is filled with chemicals and is not in the least bit tasty.
I have not had much luck in the past making fondant free of gelatin and egg whites. I recently found these awesome vegan marshmallows that prompted me to try home-made fondant using it. Paired with naturally derived India Tree coloring and a dash of orange extract, they made THE BEST TASTING fondant in the world!
Dandies vegan marshmallows from Whole Foods- benign ingredients and really tasty!
Image courtesy: store.veganessentials.com
Vegan Marshmallow Fondant (adapted recipe from Live.Learn.Love.Eat here)
Marshmallow Fondant (gf, vegan)
vegan marshmallows- 10 oz.
water- 5 tbsp.
Spectrum organic shortening- 1/4 cup
powdered sugar- 3 cups
orange extract (organic)- 3 drops
yellow natural coloring
1. In a saucepan on low-medium heat, melt marshmallows in water and stir frequently till it reaches a gooey consistency.
2. Using a stand mixer mix marshmallow paste, shortening and powdered sugar. Form a pliable dough.
3. Roll out on a clean fondant mat and cut out desired shapes.
I used my gluten-free, vegan chocolate cake recipe from my earlier post. Seriously, nobody guessed the nature of those cupcakes!
And while I unabashedly talk about them, I will also throw in a couple of pictures of the party snacks that we carefully selected so that it fit the (healthy) theme for that afternoon.
Linking this to What’d You Do This Weekend? #115