Raspberry, Mint and Vanilla

Welcome to another episode of 'Cake Vs. Cookie' and this, if you haven't realised, might be a sporadic series of mine in which I do this if and when. I want to start doing it now because there are so many nice spring flavours to make slightly worrying combinations out of. Two days ago I released my first part in the series where the flavour profile was lemon, basil and coconut and the cake definitely won the day there. You can read the whole ordeal below:

Now, a quick disclaimer...

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Disclaimer:

Also please remember that these photographs are all taken by me, so don't go around saying they're yours. I've already had to push someone to delete something which used my photographs. If you would like to use them, there is no problem I have with that as long as you ask permission in advance. As some of these photographs show my cookware and parts of my kitchen, I'm not sure I'd be fully comfortable with someone else pretending like it was theirs. I'm definitely not comfortable with this being done where AI generated recipes are involved.

Thanks for understanding,

Annie.

P.S - as always, all vegan...

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Cake Vs. Cookie: Raspberry, Mint and Vanilla

1: Cookie

Vanilla and Mint Sandwich Cookie with Raspberry Jam Filling

Ingredients:

• 120g Vegan Butter
• 50g Light Brown Sugar
• 2x Tsp Vanilla Essence
• 5g Mint Leaves
• 180g Plain Flour
• 1x Jar Raspberry Jam

How To:

1. Preheat your oven to 200/C and line a baking tray with greaseproof paper
2. Cream together your butter, sugar and vanilla
3. In a separate bowl, finely chop your mint leaves and fold them into your plain flour
4. Add this mixture to the butter, sugar and vanilla mix. Mix this together until it forms a dough
5. Chill the dough for ten minutes
6. Grab two cookie cutters, one should be two sizes smaller than the other
7. Cut two large cookies - one cookie should then have a hole cut out of it with the smaller cutter
8. Lay them on the greaseproof paper tray and then put the tray in the oven for around 15-18 minutes - they should brown slightly from the top
9. Let them cool completely after removing from the oven (if you try the next stage before you do so, the jam will melt)
10. Once cooled, grab the cookie without the hole in it and spread a layer of jam atop of it, place the cookie with the hole in it on top
11. When you've done all of these, place the cookies in the fridge to solidify
12. Enjoy your cookies after about half an hour of chilling!

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2: Cake

Mint Cupcake with Raspberry Jam Filling and Vanilla Cream Cheese Buttercream

Part 1: The Cupcakes

Ingredients:

• 100g Light Brown Sugar
• 100g Vegan Butter
• 2x Tbsp Apple Sauce
• 5g Mint Leaves
• 100g Self Raising Flour
• 1x Tsp Baking Powder
• 1x Jar of Raspberry Jam

How To:

1. Preheat your oven to 200/C and line a cupcake tray with 12 cases
2. Cream together your butter, sugar and apple sauce
3. Finely chop your mint
4. In a separate bowl mix together your self-raising flour, baking powder and now finely chopped mint
5. Mix the two bowls together, whisking into a cupcake batter
6. Spoon them into the cupcake cases and put the tray in the oven for around 18-20 minutes
7. Once out of the oven, let them cool completely before spooning one teaspoon of jam into each cupcake
8. Place them back into the fridge to allow the jam to solidify slightly

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Part 2: Vanilla Cream Cheese Buttercream

Ingredients:

• 100g Vegan Butter
• 50g Vegan Cream Cheese
• 200g Powdered Sugar
• 3x Tsp Vanilla Essence
• 2x Tsp Your Choice of Gel Food Colouring

How To:

1. Cream together the butter and cream cheese, whipping it up for about five minutes
2. Add the sugar, vanilla and food colouring and whip again for another five minutes
3. Add to a piping bag with a nozzle of your choice
4. Pipe your chosen design on to the now solidified jam atop of the cupcake
5. Place them back in the fridge for the buttercream to solidify
6. Once it's been about 15-20 minutes, you may enjoy your cupcakes!

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Conclusion

As of yet, we do not have a clear winner - I tend to keep that all updated on my Facebook page. Also, if we have no mutual friends, can you please introduce yourself via DM, my Facebook is private for a reason. Apart from these little disclaimers, I hope you have enjoyed this episode's 'cake vs. cookie' flavour profile.