Vegan Chocolate cupcake
Cooking vegan cakes is not something I often do. However I have been offered an opportunity to challenge myself. One of my customer wanted, for her birthday, 80 plant based cupcakes, similar to the chocolate fondant (see my recipe: https://wordpress.com/block-editor/post/cookingtoutsimplement.wordpress.com/89 ).
So here I am. My mission was to develop a recipe where it should be all about ligthness, taste and moisture BUT without eggs and butter AND using simple ingredients. After some research and several trials, ta dah!, I have the pleasure to share with you the recipe; I think it is the closest to my chocolate fondant recipe.
For 24 cupcakes you will need:
Dry ingredients: 180 gr self-raising flour 2 tsp baking powder 1 tbsp of Green&Black organic cocoa powder
Wet Ingredients: 150 ml Soya milk ( I used organic soya milk) 2 tsp Apple cider vinegar 150 gr Light Muscovado sugar 80 gr sunflower oil 150 gr 70% dark chocolate 80 gr Apple puree 3 stem ginger in syrup chopped 1 tbsp of ginger syrup (use the syrup of the stem ginger) For decoration: white chocolate and dark chocolate melted fresh fruits (raspberries, blueberries, physallis)
Turn on the oven at 190C Prepare your cupcakes case by placing them in a cupcakes tin or you can also use silicon cupcakes mould. Start by sifting the flour in a bowl with the baking powder and the cocoa powder then set aside. In a bowl, placed over a pan of simmering water, melt the chocolate. Once melted add the apple puree, the stem ginger chopped and 1 tbsp of ginger syrup. In a jug pour your soya milk and add 2 tsp of Apple cider vinegar. Let it set as the soya will curl and thicken. In an other bowl, mix the Muscovado sugar with the vegetable oil using a hand mixer. The oil must be well mixed with the sugar. You should have some sort of crumbled sugar. Add the soya mixture while you carry on mixing until it is all blended. Add the flour mixture and mix using a spatula; add the chocolate mixture and mix well. Fill your cupcakes cases and cook for approx. 15 mn until they are set. Let it cool. To decorate, melt the white chocolate and dark chocolate in two separate bowls over a pan of simmering water and then drizzle over the cupcakes. Place the fruit of your choice on top. Enjoy! Enjoy!