CHOCOLATE AND LIMONCELLO CHEESECAKE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (200 g) (7.1oz) digestive biscuits

1 stick (100 g) (3.5oz) margarine

1 1⁄3 cups (300 g) (11oz) vegan cream cheese

2 tbsp (15 g) (0.53oz) wheat flour

1⁄2 cup (90 g) (3.2oz)sugar

1 tsp cinnamon

2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream

1 tsp vanilla extract

1⁄3 cup (45 g) (1.6oz) cornstarch

1⁄2 cup (100 g) (3.5oz) water

2 tbsp (10 g) (0.35oz) cacao

FOR THE DECORATION

3⁄4 cup (200 g) (7.1oz) whipping cream

3 ounces (80 g) 70 percent chocolate

1⁄2 cup (120 g) (4.2oz) limoncello Chocolate glaze

NUTRITIONAL VALUES

Calories: 292kcal
Fat: 12.1g (1.2g S.Fat)
Carbs: 41.9g
Protein: 9.2g
Sugar: 12.5g
Sodium: 150mg

METHOD

Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. Combine the flour and sugar. Gradually stir in the cream cheese (previously beaten). Combine the cornstarch, water, vanilla extract, and cream in a mixing bowl. Continue beating after gradually adding this mixture to the cheese.

Separate the batter into two parts. Add cacao powder to one-half of the batter, making sure there are no lumps, using a sieve.

Fill each cupcake liner halfway with the combined dough from the two halves.

In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould. Melt the chocolate in a double boiler, then whisk in the limoncello to make a smooth and even ganache.

Whip the cream, then fold in the limoncello ganache. Stir with a spatula until the cream is thoroughly combined. Add a few drops of chocolate glaze to each cupcake and decorate with limoncello cream.

LIMONCELLO CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 lemon

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

Limoncello

FOR THE DECORATION

1 1⁄2 cups (350 g) (12oz) vegetable whipping cream

1⁄3 cup (80 g) (2.8oz) limoncello

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, baking soda, salt, and baking powder). Peel the lemon and grate it. Combine the soy milk, oil, and lemon peel 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. Place them in a cool place for a few hours. Remove the tops of each cupcake and set them aside. Finish each cupcake with a splash of limoncello.

Whip the vegetable cream, then add the limoncello and stir with a spatula.

Decorate each cupcake with cream and limoncello, then replace the tops of the cupcakes and top with more whipped cream (optional).