CHOCOLATE AND WHIPPED CREAM CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups (190 g) (6.7oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄3 cup (50 g) (1.8oz) cornstarch

6.75 ounces (200 g) water

2.8 ounces (80 g) 70 percent chocolate

1 1⁄4 sticks (145 g) (5.1oz) margarine

FOR THE FILLING

Vegan cacao cream

FOR THE DECORTAION

1 1⁄2 cups (375 g) (13oz) vegetable cream

1⁄4 cup (55 g) (1.9oz) sugar

2.8 ounces (80 g) 70 percent chocolate

70 percent chocolate shortbread

NUTRITIONAL VALUES

Calories: 148kcal
Fat: 7.3g (1.4g S.Fat)
Carbs: 19.6g
Protein: 5.5g
Sugar: 89g
Sodium: 82mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, salt, and baking powder). In a separate bowl, combine the water and cornstarch. Melt the margarine and chocolate in a third bowl. Add the other two mixtures, as well as the vanilla, to the dry ingredients. Mix until the batter is smooth. Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 24 minutes, then set aside to cool for a couple of hours.

Melt the cacao cream in a microwave or double boiler to make the filling. Put it in a pastry bag fitted with a nozzle. Fill each cupcake with whipped cream after pricking it with a pastry bag.

To make the decoration, heat the vegetable cream and sugar in a small saucepan over low heat until it begins to boil. Pour the mixture into a mixing bowl and stir in the chocolate. Refrigerate the cream for 4 hours after it has been mixed until it is smooth and free of lumps. Whipped cream and chocolate shortbread should be used to decorate each cupcake.

PEAR CUPCAKES WITH CHESTNUT CREAM AND COGNAC

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) flour

3⁄4 cup (165 g) (5.8oz) brown sugar

1 1⁄2 tsp baking powder

1⁄4 tsp salt

1⁄4 tsp cinnamon

1 orange

1 tsp vanilla extract

1⁄2 cup (65 g) (2.3oz) cornstarch

3⁄4 cup (165 g) (5.8oz) water

1⁄3 cup (70 g) (2.5oz) sunflower oil 6 tbsp (80 g) (2.8oz) olive oil

1 cup (200 g) (7.1oz) pear (2 pieces)

Cognac

FOR THE DECORATION

1 1⁄3 sticks (150 g) (5.3oz) margarine

1 3⁄4 (210 g) (7.4oz) icing sugar

2 tbsp cognac

1 cup (330 g) (12oz) chestnut puree

Marron glacé

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, salt, cinnamon, and baking powder). Pears, peeled and diced Peel the orange and grate it. Combine the cornstarch and water in a mixing bowl and add to the flour. Combine the sunflower oil, olive oil, orange peel, and vanilla extract in a mixing bowl. Mix with a whisk until the batter is smooth and even. 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. Top each cupcake with a little brandy and place them in the refrigerator for at least 3 hours.

To make the cream, whisk together the margarine and powdered sugar until smooth and lump-free. Add the cognac and chestnut puree in intervals. Continue beating until the cream is smooth and stable. Decorate each cupcake with a dollop of chestnut cream and a squirt of cognac. Serve each piece with a squirt of marron glacé.

BANANA BLUEBERRY CAKE WITH LEMON BUTTERCREAM

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

2 cups all-purpose flour 1 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1 tsp salt

1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground cloves

1⁄2 tsp ground ginger

1 cup mashed bananas (about 2 or 3 very ripe bananas mashed on a plate using the back of a fork)

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

1 tbsp white or apple-cider vinegar 1 tbsp pure vanilla extract

1 1⁄2 cups fresh or frozen blueberries, plus extra for garnish

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 tbsp lemon zest

3 to 5 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 447kcal
Fat: 23.8g (6.7g S.Fat)
Carbs: 57.6g
Protein: 2.5g
Sugar: 41.4g
Sodium: 190mg

METHOD

To make the cake:
Preheat the oven to 170°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl. In a separate bowl, combine the bananas, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the blueberries gently.

Fill each cake pan to the brim with batter. Bake for 32–35 minutes, or until a toothpick inserted into the cake comes out clean. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before serving.

To make the buttercream:
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, lemon zest, and 1 tbsp lemon juice, 1 tbsp at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the cake:
When the cakes are cool enough to handle, run a knife around the inside edge of each cake pan to loosen and gently unmould the cake. If desired, peel off the parchment paper and slice the dome on top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. Serve garnished with fresh blueberries, if desired.

COOKIES, CREAM AND SHORTBREAD CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp vanilla extract

6.5 ounces (200 g) soy milk

3⁄4 cup (160 g) (5.6oz) sunflower oil

1⁄2 cup (60 g) (2.1oz) chocolate shortbread

FOR THE CREAM

3 cups (720 g) (25oz) margarine cream

1 tsp vanilla extract

3⁄4 cup (85 g) (3oz) chocolate shortbread

FOR THE DECORATION

Margarine, vanilla, and shortbread cream

12 chocolate shortbread pieces

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Cut the chocolate shortbread into small pieces. Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the shortbread until you have a smooth batter. 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 cream, combine the shortbread, margarine cream, and vanilla extract in a food processor or blender. Mix until the cream is smooth.

Top each cupcake with cream and chocolate shortbread.

FRUITY MACADAMIA CREAM

SERVES 2 PORTIONS

7 oz. (200 g) macadamia nuts

1 small zucchini

3 1/2 tbsp. apple juice (optional) scant

1 oz. (25 g) goji berries (optional)

2–3 tbsp. orange juice

4–5 tbsp. maple syrup

scraped-out seeds from 1/2 vanilla pod

pinch of salt

1/3 cup (50 g) blueberries

1/3 cup (50 g) raspberries

a few mint leaves (optional)

1 3/4 oz. (50 g) vegan white chocolate

NUTRITIONAL VALUES

Calories: 1067kcal
Fat: 85g (17g S.Fat)
Carbs: 78.1g
Protein: 11.2g
Sugar: 61g
Sodium: 118mg

METHOD

Soak the macadamia nuts for 12 hours in cold water. Peel the zucchini, then cut it in half lengthwise and scoop out the seeds. Chop the rest of the vegetables into coarse chunks. Bring the apple juice to a boil, then add the goji berries (if using), and remove from the heat.

In a food processor, combine the macadamias, zucchini, orange juice, maple syrup, vanilla seeds, and salt until smooth and creamy. In a colander, drain the goji berries and fold them into the cream. Divide the cream between two containers or jars with lids.

Scatter the blueberries, raspberries, and mint (if using) on top of the cream, then grate the chocolate over the top. Seal the containers and place them in the refrigerator until ready to eat or transport.

RECIPE NOTES

Add 1/2 cup (50 g) cocoa powder to the cream for an extra chocolatey touch.