Mellissa Morgan is the face behing successful Ms Cupcake bakery, based in Brixton (UK). Her treats has been attracting people from all over the world in the last two years and in May she (finally!) launched her first cookbook, “Ms Cupcake – The Naughtiest Vegan Cakes in Town”, also the bakery name and slogan. I’ve got the chance to first try Ms Cupcakes treats back in 2011, a little bit after the shop was open, and I fell in love with her best-seller “Ferrero Rocher”. Falling in love with this flavor is a cliche I have to say. Everybody loves it. But Ms Cupcake goes behind amazing and unique cupcake options at her bakery, offering many other vegan treats to all types of sweet tooth. It was also back then that I’ve met Mellissa and kept in touch, so I was very excited when I heard from her for the first time about her cookbook last year. In April I was sent the PDF and a review copy of the book, launched in May 9.
I am super late on publishing my review, but as I keep saying in this website, “better late than never”. For those who don’t know, Ms Cupcake was born in Canada and moved to London in 1999 and she began baking from home because “she couldn’t find indulgent bakery goods for vegans in London”. Her book is just a reflex of herself: funny, with a retro aspect and full of colors. Chapters include cupcakes, muffins, frostings, cookies, tray-bakes and no-bakes, plus even some deep-fried treats.
I’ve made three recipes of her book, which I am reviewing here: Chocolate Chip Cookies, Peanut Butter Cookies and Strawberry and Banana Muffins. Yes, all classics.
The Chocolate Chip Cookies have egg-replacement powder on them and I was a little bit scared about trying to make them because I never bake with egg-replacer. So my first recipe from the book was actually a personal chalenge. But everything went just fine and the result were some really big chewy and bakery-style perfect cookies. The only thing I didn’t use from the recipe was vegetable fat/shortening, which I replaced with more non-dairy margarine.
After a while without a chance to try any other recipe, I’ve got from a friend two pots of Lotus Speculoos Spread, the classic one and the crunch one. My decision? To make cookies from a cookie spread! Yes, I know, it sounds crazy. Or silly. I don’t care. I used Ms Cupcake’s Peanut Butter Cookies recipe to make them and the only thing I had to do different was to add an extra 1/2 cup plain flour because Speculoos has a different texture of peanut butter. It’s hard to find the right words to describe how much I loved those cookies.They were some of the best cookies I’ve ever had.
The third – and last for now – recipe I’ve made from the book was “Strawberry and Banana Muffins”. When I’ve found the first organic strawberries of the season I couldn’t help myself but to use them to bake and at the same time make something that mini-vegan could eat. This recipe comes from one of Mellissa’s favorite smoothie combo – Strawberry and Banana of couse – and the muffins are delicious. In this case I followed the recipe without changing noghing (a miracle!). It makes 12 very large muffins and I used medium cases so we’ve got something around 16 muffins and enjoyed them for three days!
Ms Cupcake cookbook is a must. It is really full of “scrumptious cakes everyone can eat”, as announced on its cover! If you haven’g bought yours yet, do it now! And don’t miss a visit to Ms Cupcake shop when you’re in London.
* Cookbook images courtesy of Ms Cupcake and Chatto & Windus, Hogarth and Square Peg publisher.