Here's the new recipe I created for the workshop I'll give cupcakes during weekends vegan. These cupcakes seem to have been greatly appreciated during my herbs last night:) I had fun with the icing in two colors, the technique is perhaps not easy at first and it is a bit messy but result is worth it, I think. I explain that my technique is there but after all there may be others, I have not done any research on this. Someone knows another technique to make a double glazing?
Cupcakes Chocolate-Pear
Cart (12 cupcakes)
- 100 ml milk plant
- 130 ml pear juice
- 1 teaspoon cider vinegar
- 100 gr sugar cane
- 80 ml of rapeseed oil
- 2 tsp vanilla extract
- 3 / 4 teaspoon baking powder
- 215 gr whole wheat flour
- 1 / 2 teaspoon baking soda
- 1 pinch of salt
- 2 handfuls of chocolate chips vegan
- 1 1 / 2 ripe pears into small cubes
Cauldron
1) In a bowl, combine dry ingredients.
2) Whisk the soy milk with cider vinegar and allow to "curdle" 5 minutes. Add remaining liquid ingredients.
3) Mix the liquid ingredients to dry ingredients, add chocolate chips and diced pears.
4) Put a box of paper in each cavity of a muffin pan and fill the ramekins to 3 / 4. Bake about 15 minutes at gas mark 5. The tip of a toothpick should come out clean from the center of a cake.
The frosting chocolate-pear
Cart
- 250 gr icing sugar
- 60 gr margarine
-
pear juice - 1 teaspoon cocoa
- 1 drop green food coloring
Cauldron
1) Beat (with electric mixer ) icing sugar with the margarine and gradually add the pear juice until mixture which "peaks". Splitting.
2) In the first half of the frosting, add cocoa and mix well.
3) In the second half of the glaze, add coloring and mix well.
4) In the piping bag lying on your work, put the icing cocoa it will fall to the bottom of the bag. Then add the green frosting on top.
5) Frost cake when cooled.
6) Garnish with a slice of pear and dark chocolate flakes.
Tadaaaa!
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