COOKIES, CREAM AND SHORTBREAD 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
1⁄2 cup (60 g) (2.1oz) chocolate shortbread
FOR THE CREAM
3 cups (720 g) (25oz) margarine cream
1 tsp vanilla extract
3⁄4 cup (85 g) (3oz) chocolate shortbread
FOR THE DECORATION
Margarine, vanilla, and shortbread cream
12 chocolate shortbread pieces
NUTRITIONAL VALUES
Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Cut the chocolate shortbread into small pieces. Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the shortbread until you have a smooth batter. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 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, combine the shortbread, margarine cream, and vanilla extract in a food processor or blender. Mix until the cream is smooth.
Top each cupcake with cream and chocolate shortbread.
Bake at 355° F (180° C) for about 24 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, combine the shortbread, margarine cream, and vanilla extract in a food processor or blender. Mix until the cream is smooth.
Top each cupcake with cream and chocolate shortbread.
