Warning killing. I'm in the formulation of recipes for cupcakes workshop that I give at the weekend vegan Antwerp and here is my recipe of the week passed. Of course, if you want all the weekends vegan recipes, you will participate ... and hurry up to register, registrations are limited and we are already quite a few! I made these cupcakes at home for my colleagues, have contributed to and cherished his friends and everyone seems to have adored. With the cake with vanilla and the association of heart with raspberry jam and white chocolate frosting ... frankly it too, but too greedy. But second caveat: beware calorie bomb!
Cupcakes Vanilla
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- 230 ml of soy milk with vanilla
- 1 teaspoon cider vinegar
- 195 gr flour
- 2 tbsp cornstarch
- 3 / 4 teaspoon baking powder
- 3 / 4 tsp baking soda
- 1 / 4 tsp salt
- 70 ml of rapeseed oil
- 170 gr sugar
- 2 tsp vanilla extract
Cauldron
1) Mix the milk with cider vinegar in a small bowl and let "curdle" slightly.
2) Mix dry ingredients in a bowl.
3) Mix liquid ingredients in another bowl.
4) Mix the two devices and pour batter into muffin trays.
5) Bake for 20 minutes at gas mark 5, then cool on baking sheet.
6) When the muffins are cool, make a hole with a knife in the middle (deep about half of a cupcake) and fill with raspberry jam with a bag.
7) Frost, decorate and serve.
The white chocolate icing
Cart
- 65 gr margarine
- 250 gr icing sugar
- 1 teaspoon vanilla extract
- 65 gr melted vegan white chocolate in a bain-marie
- a little milk plant
- a little coconut to sprinkle
Cauldron
1) In a bowl, mix all ingredients adding a little milk until the right consistency.
2) Frost the cupcakes with the piping bag (you can see in the picture are two examples of frosting) and then sprinkle with coconut.
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