SACHERTORTE CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 cups (200 g) (7.1oz) flour
1⁄2 cup (40 g) (1.4oz) cacao
1 cup (220 g) (7.8oz) sugar
1⁄2 cup (40 g) (1.4oz) almond flour
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
6.5 ounces (200 g) soy milk
1⁄2 cup (110 g) (3.9oz) sunflower oil
FOR THE DECORATION
Shiny chocolate glaze
1 1⁄4 cups (300 g) (11oz) vegetable whipping cream
Apricot marmalade
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, almond flour, baking soda, salt, and baking powder). Combine the soy milk, oil, 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 22 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.
Each cupcake should be sliced three times horizontally. Melt the chocolate glaze and use it to decorate the inside of each cupcake's top slice. Spread apricot marmalade on the other two sections and place one on top of each cupcake. Place them in the fridge for 1 hour. Whip the vegetable cream and top each cupcake with it.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 22 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.
Each cupcake should be sliced three times horizontally. Melt the chocolate glaze and use it to decorate the inside of each cupcake's top slice. Spread apricot marmalade on the other two sections and place one on top of each cupcake. Place them in the fridge for 1 hour. Whip the vegetable cream and top each cupcake with it.
