CHOCOLATE AND LIMONCELLO CHEESECAKE CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 3⁄4 cups (200 g) (7.1oz) digestive biscuits
1 stick (100 g) (3.5oz) margarine
1 1⁄3 cups (300 g) (11oz) vegan cream cheese
2 tbsp (15 g) (0.53oz) wheat flour
1⁄2 cup (90 g) (3.2oz)sugar
1 tsp cinnamon
2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream
1 tsp vanilla extract
1⁄3 cup (45 g) (1.6oz) cornstarch
1⁄2 cup (100 g) (3.5oz) water
2 tbsp (10 g) (0.35oz) cacao
FOR THE DECORATION
3⁄4 cup (200 g) (7.1oz) whipping cream
3 ounces (80 g) 70 percent chocolate
1⁄2 cup (120 g) (4.2oz) limoncello Chocolate glaze
NUTRITIONAL VALUES
Calories: 292kcal
Fat: 12.1g (1.2g S.Fat)
Carbs: 41.9g
Protein: 9.2g
Sugar: 12.5g
Sodium: 150mg
METHOD
Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. Combine the flour and sugar. Gradually stir in the cream cheese (previously beaten). Combine the cornstarch, water, vanilla extract, and cream in a mixing bowl. Continue beating after gradually adding this mixture to the cheese.
Separate the batter into two parts. Add cacao powder to one-half of the batter, making sure there are no lumps, using a sieve.
Fill each cupcake liner halfway with the combined dough from the two halves.
In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould. Melt the chocolate in a double boiler, then whisk in the limoncello to make a smooth and even ganache.
Whip the cream, then fold in the limoncello ganache. Stir with a spatula until the cream is thoroughly combined. Add a few drops of chocolate glaze to each cupcake and decorate with limoncello cream.
Separate the batter into two parts. Add cacao powder to one-half of the batter, making sure there are no lumps, using a sieve.
Fill each cupcake liner halfway with the combined dough from the two halves.
In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould. Melt the chocolate in a double boiler, then whisk in the limoncello to make a smooth and even ganache.
Whip the cream, then fold in the limoncello ganache. Stir with a spatula until the cream is thoroughly combined. Add a few drops of chocolate glaze to each cupcake and decorate with limoncello cream.
