MINI STRAWBERRY AND VIOLET PLUM CAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (305 g) (11oz) flour
1 cup (215 g) (7.6oz) brown sugar
1⁄2 tsp baking soda
2 tsp baking powder
1⁄2 tsp salt
1 tsp vanilla extract
1⁄4 cup (50 g) (1.8oz) fresh strawberries
6.5 ounces (200 g) soy milk
1⁄2 cup (115 g) (4.1oz) sunflower oil
FOR THE DECORATION
1 1⁄4 cups (200 g) (7.1oz) chocolate fondant (not the kind used for covering cakes, but the classic
French pastry chocolate fondant that is wetter and less compact)
Red food colouring
1 1⁄4 cups (300 g) (11oz) vegetable whipping cream
1⁄4 tsp (1 g) (0.03oz) violet essential oil
Lilac colouring
NUTRITIONAL VALUES
Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 19.2g
Protein: 3.8g
Sugar: 13.9g
Sodium: 145mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Make small cubes out of the strawberries. In a mixing bowl, combine the soy milk, oil, and vanilla extract.
Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Melt the fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.
Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.
Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.
Melt the fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.
Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.
