RED VELVET CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄3 cups (290 g) (10oz) flour
2 tbsp (10 g) (0.5oz) cacao
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
Red food colouring
2 tsp vanilla extract
6.5 ounces (200 g) soy milk
2⁄3 cup (150 g) (5.3oz) sunflower oil
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese
12 cherries
3.5 ounces (100 g) vegan white chocolate
NUTRITIONAL VALUES
Calories: 87kcal
Fat: 0.5g (0.2g S.Fat)
Carbs: 21.2g
Protein: 1.5g
Sugar: 14.1g
Sodium: 72mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Combine the soy milk, oil, food colouring, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. 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. For 2 hours, place in a cool place.
In a double boiler, melt vegan white chocolate. Melt the chocolate and drizzle it over each cherry. Refrigerate the fruit for 1 hour after placing it on a plate lined with baking parchment paper. Decorate each cupcake with creamy cheese and 1 white chocolate-dipped cherry.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 2 hours, place in a cool place.
In a double boiler, melt vegan white chocolate. Melt the chocolate and drizzle it over each cherry. Refrigerate the fruit for 1 hour after placing it on a plate lined with baking parchment paper. Decorate each cupcake with creamy cheese and 1 white chocolate-dipped cherry.
