One thing I miss about being dairy-free is the delicious cream cheese frosting you occasionally get on cupcakes. They are my favourite kind of cupcakes, especially the red velvet cream cheese cupcakes by the Hummingbird Bakery in London! They have recently released a vegan version and I am itching to try it, but unfortunately cant justify travelling to London every week, so for now I will just have to continue to make my own!

Recently I had a girls’ night, we went and bought loads of snack foods from the supermarket and I was tasked with making dessert. I really enjoy making desserts/cakes for groups of friends, it’s so lovely to see them enjoy it- it’s one of the reasons I love baking at uni so much!

So I was craving cream cheese frosting and decided to give it a go with violife vegan cream cheese. I was expecting bad things (so I had extra stork on hand just in case I needed to make buttercream instead), but I was pleasantly surprised. I based the quantities of icing sugar, butter and cream cheese on the recipe in the Hummingbird Bakery book and the results were amazing, you wouldn’t know it was dairy free! In the end I decided to make some vanilla and some chocolate mini cupcakes frosted with the cream cheese icing and also a batch of my best ever brownies.

Cream Cheese Frosting
  • 320g icing sugar
  • 70g stork (room temp)
  • 125g cream cheese (chilled)

Beat together the icing sugar and stork until the mix comes together and is uniform. Add the cream cheese and beat for a good few minutes. The frosting should be light and fluffy. Make sure you chill the mix slightly before piping to make it easier to handle.

Chocolate mini cakes
  • 40g stork (room temp)
  • 1 egg
  • 60ml soya milk
  • 1/2tsp baking powder
  • 40g self raising flour
  • 10g cocoa
  • 40g caster sugar
  • 10g ground almonds

Beat together the stork and caster sugar until creamed. Sift in the flour and cocoa, add the almonds, baking powder and egg and mix until smooth. Add the milk, ensuring the mix is dropping consistency.

Bake at Gas Mark 4 for 12 minutes. Frost with cream cheese frosting (below).

Vanilla mini cakes
  • 45g stork (room temp)
  • 1/2 tsp vanilla bean pasta
  • 40g self raising flour
  • 10g almonds
  • 20g golden caster sugar
  • 20g caster sugar
  • 1 egg
  • 1tbsp soya mik

Beat together the stork and caster sugar& golden caster sugar until creamed. Sift in the flour, add the almonds, baking powder, egg, and vanilla  and mix until smooth. Add the milk, ensuring the mix is dropping consistency.

Bake at Gas Mark 4 for 13-14 minutes.


This week I also had my final day at my job before I move back to Manchester! For this occasion I made a classic victoria sponge with homemade damson plum jam and added some of the cream cheese frosting in the middle as a surprise! Everyone loved it.

The reactions I got from my friends and colleagues made it all worth it! We had a lovely evening and I’m excited to get back to baking at uni in my new house next year. Hope everyone is enjoying the sunshine!

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