FERRERO ROCHER 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

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk·

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE DECORATION

1 3⁄4 cups (450 g) (16oz) vegetable whipping cream

14 ounces (400 g) (14oz) hazelnut praline

Gianduja icing (see ingredients below)

Gold dust

FOR THE GIANDUJA

18 ounces (500 g) (18oz) 70 percent chocolate

1 1⁄2 tbsp (20 g) (0.71oz) sunflower oil

1 cup (140 g) (4.9oz) hazelnut paste

1⁄3 cup (50 g) (1.8oz) hazelnut sprinkles

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, 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 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.

Whip the vegetable cream until it is stiff. Mix in the hazelnut praline carefully. Cover each cupcake with this cream using a spatula. Place for at least 5 hours in the freezer.

To make the gianduja, combine the chocolate, hazelnut paste, and sunflower oil in a mixing bowl, and then melt it in a double boiler until smooth. Toast the hazelnut sprinkles, then stir them into the mixture. Place the cupcakes on a wire rack to cool and then glaze with the gianduja. Sprinkle with gold dust and place in the fridge for 30 minutes before serving.