Vegan Party Ring cupcake recipe
There are certain foods that take me back to my childhood every time I see them. Party Ring biscuits are definitely one of those foods. If you don’t know, Party Rings are ring-shaped biscuits (or cookies for those in the USA) with colourful icing. And they are suitable for vegans.
Growing up the 90’s, my cousins and I would have sleepovers at my gran’s house every Saturday. We would always insist on stashing some Party Ring biscuits, Happy Faces (anyone else remember those?!) and mini cheese triangles for our wild “midnight feast”. A midnight feast that was almost always at 9pm because our tired little selves couldn’t stay awake any longer.
One of my cousins in particular loved Party Rings so much that she stuffed a whole pack up her jumper and secretly whipped them out for us to share, out of adults’ sight, on our walk to church. At 10 am. Those were the days.
When I saw these beautiful Party Ring cupcakes on Instagram, I knew I had to make them. Nobody else has shared a vegan recipe for them yet, at least to my knowledge, so I’m here to save the day!
If you really want to wow your friends and family, these cupcakes are the way to go. They definitely look the part and taste even better. I promise they’ll be a crowd pleaser!
How to make vegan Party Ring cupcakes
I started by first making a basic vanilla sponge mix which turned out to be pretty easy. This was actually my first time baking cupcakes since going fully vegan. Which is weird, because cupcakes were always my forte pre-vegan. I think my many days of bake sales and making cakes for my colleagues helped me out a lot here.
I only had chia seeds on hand as an egg replacer which resulted in a dotty looking sponge. But be assured that this doesn’t affect the taste or texture of the cake in any way (I double checked with several non-vegan family members). Feel free to use any other egg replacer if you want a smoother-looking sponge.
Once I mastered an evenly-cooked, light and fluffy cupcake, it was time to ice. And after all these months of going without iced desserts because buttercream icing contained milk (and I hate that watery-type icing), it finally dawned on me that I can make delicious, thick frosting by just using vegan butter and plant milk. Doh!
These cupcakes will even impress the anti-vegans
After the cakes were iced, I popped the Party Rings on top, added some sparkle and some shine, and they were good to go! My brother described the taste as “a fresh, hot donut- but cold”. And coming from someone who has made fun of my veganism from the beginning, that’s quite the compliment, trust me! Two others also told me that the cakes don’t look or taste vegan, which I think is considered a good thing, right?
If you’re looking for a blast from the past, be sure that your bake is these vegan Party Ring cupcakes. I hope they bring back as much nostalgia for you as it did for me. I’m off to make some more for my cousins so we can have a cracking midnight feast!
Vegan Party Ring cupcakes
A light and fluffy cupcake topped with a layer of vegan frosting and a classic Party Ring biscuit.
- For the cupcakes:
- 3 Tablespoons chia seeds
- 150g Caster sugar
- 150g Vegan butter
- 1 Teaspoon Vanilla essence
- 150g Self raising flour
- 4 Tablespoons Plant-based milk (any will work)
- For the topping:
- 350g Powdered sugar
- 3 Tablespoons Plant-based milk
- 20g Vegan butter
- 1/2 Teaspoon Pink or purple food colouring
- 12 Party Ring biscuits
- 30g Vegan white chocolate
- Vegan-friendly sprinkles and edible glitter (to decorate, optional)
Preheat oven to 180°C/gas mark 4 and prepare 12 cupcake cases on a tray.
Prepare the chia "eggs" by mixing the chia seeds with 9 tablespoons of water. Set aside for 5 minutes to thicken.
In a large bowl, cream together the butter, caster sugar and vanilla.
Add the chia eggs, flour and milk. Stir gently until completely combined.
Divide the mixture into the cases and bake for around 30 minutes until golden brown.
While the cakes are baking, prepare the icing by placing all ingredients in a bowl.
Whisk gently with an electric whisk until thick and creamy, adding more powdered sugar or milk as required.
Stir in the food colouring then spoon the icing into a piping bag. Place the bag into the fridge while the cakes are cooling.
Once the cakes are completely cooled, pipe some of the icing onto each one.
Melt the white chocolate and lightly drizzle over the icing. Top each cupcake with a Party Ring biscuit and add sprinkles/glitter if desired.