Lucky Packet Muffcakes(!)

These big cupcakes (aka muffcakes) have been quite a hit with friends and family. They're super fun to make because you can cram all sorts of cool stuff into the batter, forget which cupcake is which and continually surprise yourself upon biting into each hidden gem.

I contemplated inserting little (inedible) ceramic trinkets into the muffcake centres but realised that this was probably a recipe for disaster, what with the inevitable (well-founded) choking lawsuits that might follow. Maybe I'll do some with toys and trinkets sticking out of the muffcakes, sort of like those awesome barbie cakes you used to get when you were young. Cause if one chokes on the toy when it's within view, well, then one is probably just dumb. And one probably deserves to choke.

Whatever you put inside tends to get moist and soft so cookies are a real treat, as is the peanut butter. I have to say however that my absolute favourite was the jelly-tots (although I assume jelly-belly beans will work just as well).

So be creative, have fun making them and do a little happy dance or head-bang. I sure did.

Ingredients:

• 2 heaped cups flour
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 - 1/2 cup sugar or agave nectar
• 1 tsp vanilla essence
• 1/2 cup soy milk
• 1/2 cup vegetable oil
• 1 cup water
• 2 tbsp apple cider vinegar
• a sprinkle of cool shit *(jelly-tots, jelly-belly beans, vegan chocolate blocks, peanut butter, vegan cookies etc.)
• 1 bag Ina Paarman icing kit *(the kits state that they contain dairy but this is only in the event that you combine the icing sugar with butter as opposed to vegan margarine)
• 125g vegan margarine *(I use Cardin)
• 1 tsp lemon juice *(only if using the vanilla Ina Paarman icing sugar)
• 1/4 cup water

Pre-heat the oven to about 180 degrees celsius.

Combine the dry ingredients in a bowl. Hole out the flour and add the wet ingredients. Mix.

Divy cupcake holders into a muffin tin (in order to contain the awesome big, muffcakeness of the batter) and spoon 1 tablespoon of batter into each holder.

Sprinkle cool shit into the centre of each cup and cover with a further 1 tablespoon of batter.

Place muffcakes in the oven and bake until risen and soft and spongy to the touch. Allow to cool.

When muffcakes have cooled, cream the vegan margarine in a bowl and then slowly mix in the icing sugar, water and lemon juice. Ice the muffcakes to the best of your technical ability and...

MUNCH!