CRISPY LIME AND HAZELNUT CUPCAKES
CRISPY LIME AND HAZELNUT CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄3 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
6.5 ounces (200 g) soy milk
3⁄4 cup (160 g) (5.6oz) sunflower oil
1⁄3 cup (40 g) (1.4oz) raisins 1.75 ounces (50 g) chopped 53
percent chocolate
1 lime
FOR THE CREAM
2 cups (500 g) (18oz) vegetable whipping cream
10 ounces (300 g) 53 percent chocolate
1⁄2 stick (65 g) (2.3oz) margarine
FOR THE DECORATION
1⁄3 stick (40 g) (1.4oz) margarine
3.5 ounces (100 g) 53 percent chocolate
13 ounces (380 g) hazelnut praline
1 2⁄3 cups (190 g) (6.7oz) neulas or crushed cookies
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
Combine all of the dry ingredients in a mixing bowl. Combine the soy milk, oil, and vanilla extract in a mixing bowl. Using a whisk, combine all of the ingredients. In a separate bowl, combine the raisins, lime peel, and chocolate. Continue to beat both mixtures together.
Fill each cupcake liner halfway with batter. Bake for approximately 27 minutes at 355° F (180° C), then cool for 2 hours.
Boil the cream and then pour it over the chocolate and margarine to make the cream. Using a hand mixer, emulsify the cream until it is smooth and free of lumps. Refrigerate for 6 to 12 hours before serving.
Melt margarine and chocolate in a bowl to make the crunchy bits. Mix in the praline and the cookies or neulas. Half of the batter should be placed in a 3x3-inch (8x8- cm) frame. Refrigerate for 1 hour before cutting into sixty cubes.
Place the remaining batter on top of each cupcake and place in the refrigerator for 1 hour. Decorate each cupcake with five crunchy hazelnut dice and chocolate cream.
Fill each cupcake liner halfway with batter. Bake for approximately 27 minutes at 355° F (180° C), then cool for 2 hours.
Boil the cream and then pour it over the chocolate and margarine to make the cream. Using a hand mixer, emulsify the cream until it is smooth and free of lumps. Refrigerate for 6 to 12 hours before serving.
Melt margarine and chocolate in a bowl to make the crunchy bits. Mix in the praline and the cookies or neulas. Half of the batter should be placed in a 3x3-inch (8x8- cm) frame. Refrigerate for 1 hour before cutting into sixty cubes.
Place the remaining batter on top of each cupcake and place in the refrigerator for 1 hour. Decorate each cupcake with five crunchy hazelnut dice and chocolate cream.
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