TIRAMISU 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 tsp vanilla extract

3⁄4 cup (180 g) (6.3oz) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

FOR THE COFFEETOPPING

5 tbsp instant coffee

6.75 ounces (200 g) water

3 tbsp (40 g) (1.4oz) amaretto

3⁄4 cup (150 g) (5.3oz) sugar

FOR THE DECORATION

1 cup (250 g) (8.8oz) vegetable whipping cream ·

1 cup (250 g) (8.8oz) vegan cream cheese

2 tbsp amaretto

1 tbsp ground coffee

Cacao powder

70 percent chocolate shortbread

NUTRITIONAL VALUES

Calories: 623kcal
Fat: 27g (3.9g S.Fat)
Carbs: 72g
Protein: 28.8g
Sugar: 12.2g
Sodium: 685mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, 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 28 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.

Boil water, amaretto, sugar, and instant coffee to make the coffee topping. Remove from the heat and stir until the coffee is completely dissolved. Set aside the cupcake tops after carefully cutting them off. Rest of the ingredients should be soaked in coffee topping and refrigerated for 2 hours.

To make the decoration, beat the cream cheese until it is fluffy, then gradually add the vegetable cream, making sure there are no lumps. Combine the ground coffee and amaretto in a mixing bowl. Continue beating until the mixture is smooth and creamy. Decorate each cupcake with a small amount of cream, then replace the tops and top with more cream. Sprinkle each piece with cacao powder and a few pieces of 70% chocolate shortbread that you previously broke into pieces with your fingers, using a strainer.