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.
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