STRAWBERRY AND CHOCOLATE CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 cups (270 g) (9.5oz) flour
1⁄3 cup (30 g) (1.1oz) cacao
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
1 1⁄2 cups (180 g) (6.3oz) strawberries
2⁄3 cup (130 g) (4.6oz) sunflower oil
3.5 ounces (100 g) 70 percent chocolate
FOR THE DECORATION
10 cups (600 g) (21oz) vegan white chocolate whipped cream
12 strawberries
3.5 ounces (100 g) 70 percent chocolate
1.75 ounces (50 g) vegan white chocolate
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, baking soda, salt, and baking powder). Strain the strawberries in a colander after crushing them. In a double boiler, melt the chocolate and combine it with the oil. To the dry ingredients, add the strawberries, oil, melted chocolate, and vanilla extract. 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. Place them in a cool place for a few hours.
To make the decoration, drizzle melted chocolate over the strawberries. Refrigerate the pieces for 20 minutes after placing them on a plate lined with baking parchment.
Melt white chocolate in a double boiler and draw small strips over the strawberries with a spoon. Place it in the refrigerator for 20 minutes. Top each cupcake with a glazed strawberry and a dollop of whipped cream.
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. Place them in a cool place for a few hours.
To make the decoration, drizzle melted chocolate over the strawberries. Refrigerate the pieces for 20 minutes after placing them on a plate lined with baking parchment.
Melt white chocolate in a double boiler and draw small strips over the strawberries with a spoon. Place it in the refrigerator for 20 minutes. Top each cupcake with a glazed strawberry and a dollop of whipped cream.
