CHOCOLATE AND PEANUT CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 3⁄4 cups (230 g) (8.1oz) flour
3⁄4 cup (70 g) (2.5oz) cacao
1 cup (220 g) (7.8oz) sugar
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
2 tsp vanilla extract
6.5 ounces (200 g) soy milk
3⁄4 cup (160 g) (5.6oz) sunflower oil
1⁄3 cup (50 g) (1.8oz) salted peanuts
FOR THE CREAM
1 3⁄4 cups (420 g) (15oz) vegetable whipping cream
1⁄4 stick (30 g) (1.1oz) margarine
1⁄3 cup (100 g) (3.5oz) peanut butter
FOR THE DECORATION
Peanut butter
Sparkling chocolate icing
Vegan cacao cream
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Salted peanuts, chopped Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the chopped peanuts until you have a smooth batter.
Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the cream, melt the margarine and peanut butter in a microwave or double boiler and thoroughly mix them together. Whip the vegetable cream, then fold it into the mixture with a spatula.
Decorate each cupcake with the cream in a pastry bag fitted with a round tip. Place the decorated cupcake in the freezer to keep it cool. Melt the glaze and drizzle it over each cupcake. Melt the chocolate cream, then spoon it into a pastry bag fitted with a fine nozzle and use it to decorate each cupcake. Thaw the cupcakes in the refrigerator for 2 hours before serving.
Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the cream, melt the margarine and peanut butter in a microwave or double boiler and thoroughly mix them together. Whip the vegetable cream, then fold it into the mixture with a spatula.
Decorate each cupcake with the cream in a pastry bag fitted with a round tip. Place the decorated cupcake in the freezer to keep it cool. Melt the glaze and drizzle it over each cupcake. Melt the chocolate cream, then spoon it into a pastry bag fitted with a fine nozzle and use it to decorate each cupcake. Thaw the cupcakes in the refrigerator for 2 hours before serving.
