CRISPY LIME AND HAZELNUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄3 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

3⁄4 cup (160 g) (5.6oz) sunflower oil

1⁄3 cup (40 g) (1.4oz) raisins 1.75 ounces (50 g) chopped 53

percent chocolate

1 lime

FOR THE CREAM

2 cups (500 g) (18oz) vegetable whipping cream

10 ounces (300 g) 53 percent chocolate

1⁄2 stick (65 g) (2.3oz) margarine

FOR THE DECORATION

1⁄3 stick (40 g) (1.4oz) margarine

3.5 ounces (100 g) 53 percent chocolate

13 ounces (380 g) hazelnut praline

1 2⁄3 cups (190 g) (6.7oz) neulas or crushed cookies

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine all of the dry ingredients in a mixing bowl. Combine the soy milk, oil, and vanilla extract in a mixing bowl. Using a whisk, combine all of the ingredients. In a separate bowl, combine the raisins, lime peel, and chocolate. Continue to beat both mixtures together.

Fill each cupcake liner halfway with batter. Bake for approximately 27 minutes at 355° F (180° C), then cool for 2 hours.

Boil the cream and then pour it over the chocolate and margarine to make the cream. Using a hand mixer, emulsify the cream until it is smooth and free of lumps. Refrigerate for 6 to 12 hours before serving.

Melt margarine and chocolate in a bowl to make the crunchy bits. Mix in the praline and the cookies or neulas. Half of the batter should be placed in a 3x3-inch (8x8- cm) frame. Refrigerate for 1 hour before cutting into sixty cubes.

Place the remaining batter on top of each cupcake and place in the refrigerator for 1 hour. Decorate each cupcake with five crunchy hazelnut dice and chocolate cream.