ANISE, CARAMEL, AND CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄3 cups (200 g) (7.1oz) wheat flour

1⁄2 cup (55 g) (1.9oz) almond flour

2⁄3 cup (60 g) (2.1oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

6 ounces (175 g) almond milk

2.8 ounces (80 g) 70 percent chocolate

1⁄2 cup (120 g) (4.2oz) sunflower oil

FOR THE CREAM

3 cups (660 g) (23oz) creamy cheese

2⁄3 cup (85 g) (3oz) toffee

3 tbsp (45 ml) anise

FOR THE FLAKES

3.5 ounces (100 g) 70 percent chocolate

1 sheet of parchment paper or PVC

FOR THE DECORATION

Anise and caramel cream Toffee

70 percent chocolate flakes

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Combine the dry ingredients in a mixing bowl. Melt the chocolate and oil in a separate bowl. In a mixing bowl, combine the flour, almond milk, chocolate, oil, and vanilla extract. Beat well and fill each cupcake liner halfway with this batter. Bake for approximately 22 minutes at 355° F (180° C), then cool for 2 hours.

To make the cream, combine anise and toffee in a mixing bowl and add to the creamy cheese. Mix with a spatula in a rolling motion to reduce the bubble as much as possible.

Refrigerate each cupcake for at least 4 hours after decorating with cream.

To make the flakes, melt the chocolate in a double boiler at 120° F (50° C) until smooth, then cool to 90° F (32° C). Pour it onto a piece of parchment paper and spread it thinly with a spatula. Cut 1x1-inch (3x3-cm) squares and place a weight on top to prevent warping when crystallising.

To complete the decoration, place the toffee in a pastry bag fitted with a nozzle and squeeze it into each of the cupcakes. Finally, top with a chocolate flakes.

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.

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.

FIG AND RASPBERRY 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

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.4 ounces (190 g) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

24 raspberries

3 figs

Grand Marnier liqueur

FOR THE DECORATION

3 cups (720 g) (25oz) buttercream

1⁄2 tsp raspberry essential oil

Red food colouring

3 figs

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). The figs should be peeled and cut into quarters. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each cupcake liner halfway with batter. Place two raspberries and one-quarter fig on each cupcake.

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. Top each cupcake with a little Grand Marnier and place them in the refrigerator for at least 3 hours.

To make the decoration, combine buttercream, raspberry essential oil, and red food colouring in a bowl to taste. The figs should be cut into quarters. Decorate each cupcake with one-quarter fig and raspberry buttercream.

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.

MADELEINES WITH FLAVOURED WHIPPED AND CREAM

SERVES 8 MADELEINES

FOR THE MADELEINES

2 cups (240 g) (8.5oz) flour

1 cup (200 g) (7.1oz) brown sugar

2 tsp baking powder

1⁄2 tsp salt

1⁄4 tsp cinnamon

1 lemon

1 orange

1 tsp vanilla extract

1⁄3 cup (80 g) (2.8oz) cornstarch 6.5 ounces (200 g) soy milk

1⁄3 cup (80 g) (2.8oz) sunflower oil

7 1⁄2 tbsp (100 g) (3.5oz) olive oil Sugar

FOR THE DECORATION

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

3 tbsp (35 g) (1.2oz) sugar

1⁄4 cup (50 g) (1.8oz) water

1 orange

1 lemon

NUTRITIONAL VALUES

Calories: 240kcal
Fat: 8.8g (1g S.Fat)
Carbs: 35.2g
Protein: 5.7g
Sugar: 16.1g
Sodium: 132mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, and baking powder). Grate the orange and lemon peels. Soy milk should be used to dilute the cornstarch. Combine the mixture with the flour in a mixing bowl. Combine the sunflower oil, olive oil, lemon peel, 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 and top with a sprinkle of sugar.

Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 3 hours, place in a cool place.

Combine the cream, water, and sugar in a saucepan. Combine the lemon and orange peels in a mixing bowl. Allow it to boil for 2 minutes over medium heat. Remove the peels with a sieve and place them in the refrigerator for at least 4 hours. Whip the flavoured cream and use it to garnish each madeleine.

MINI LEMON PLUM CAKES WITH HAZELNUT PRALINE AND CHOCOLATE

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (210 g) (7.4oz) brown sugar

1 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (200 g) (7.1oz) lemon juice

1 lemon

1⁄2 cup (120 g) (4.2oz) sunflower oil

A dash of sesame seeds

FOR THE CRUNCHY BITS

1.25 ounces (35 g) 50 percent chocolate

3⁄4 cup (75 g) (2.6oz) wafers

3 ounces (90 g) hazelnut praline

FOR THE DECORATION

1 1⁄3 cups (320 g) (11oz) vegan cream cheese

1 cup (240 g) (8.5oz) vegetable whipping cream

5.5 ounces (160 g) crunchy hazelnut praline and 50 percent chocolate

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 42kcal
Fat: 1.7g (1g S.Fat)
Carbs: 5.9g
Protein: 1.2g
Sugar: 2.9g
Sodium: 40mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, and baking soda). Combine the lemon juice, oil, and vanilla extract in a mixing bowl. Using a wire whip, whip the batter until it is smooth and even. Grate the lemon peel and incorporate it into the lemon cake batter. Fill each mini plum cake liner with this dough and top with sesame seeds.

Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Melt the chocolate and combine it with the hazelnut praline to make the crunchy bits. Grind the wafers finely and combine them with the chocolate praline.

Combine the cream cheese and 5.5 ounces (160 g) crunchy praline. Whip the vegetable cream with the vanilla extract and fold it into the cream cheese-praline mixture. Using an electric mixer, whip the cream until it is smooth. Remove the mini plum cakes from the mould and top with crispy praline cream.

MINI PLUM CAKES WITH PASSION FRUIT AND MANGO JELLY

SERVES 16 MINICAKES

FOR THE CUPCAKES

2 1⁄2 cups (310 g) (11oz) flour

1 cup (220 g) (7.8oz) brown sugar

2 tsp baking powder

1⁄2 tsp salt

1⁄4 tsp ground cardamom

1⁄4 tsp cinnamon

1 tsp vanilla extract

3⁄4 cup (200 g) (7.1oz) passion fruit juice

1⁄2 cup (120 g) (4.2oz) sunflower oil

Sesame seeds

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) mango juice

1⁄4 cup (60 g) (2.1oz) water

2 1⁄2 tbsp (30 g) (1.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

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

1⁄2 tsp (2 g) (0.07oz) passion fruit essential oil

Yellow food colouring

Mango jelly

NUTRITIONAL VALUES

Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, salt, cinnamon, cardamom, and baking powder).

In a mixing bowl, combine the passion fruit juice, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each mini plum cake liner with the batter and top with a pinch of sesame seeds.

Bake at 355° F (180° C) for about 20 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

To make the jelly, combine the water, sugar, agar, and mango juice in a saucepan. Place it over medium heat and, once it begins to boil, pour it into a rectangular mould.

Place it in the refrigerator to chill.

Combine the margarine cream, essential oil of passion fruit, and food colouring. This mixture should be used to decorate each mini plum cake. Make small cubes of jelly and use them to decorate each piece.

MINI CHOCOLATE PLUM CAKES WITH VANILLA CREAM AND BLACK OLIVES

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄2 cups (315 g) (11oz) flour

1 cup (210 g) (7.4oz) brown sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1.75 ounces (50 g) 50 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 vanilla beans

Kalamata olives

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, and baking powder). Chop the chocolate into irregularly shaped pieces. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Using a whisk, combine the ingredients until a smooth and even batter is formed. Continue beating for 1 minute to thoroughly incorporate the chocolate into the batter. Fill each mini plum cake liner halfway with the batter.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Using a knife, cut the vanilla beans in half and scrape out the seeds. Combine the creamy cheese and vanilla seeds in a mixing bowl. This mixture should be used to decorate each mini plum cake. To decorate each piece, de-pit a few olives and cut them into irregular pieces.

CHOCOLATE MINI PLUM CAKES WITH PISTACHIO CREAM AND CHERRY JELLY

SERVES 16 MINICAKES

FOR THE MINICAKES

2 1⁄3 cups (295 g) (10oz) flour

1⁄4 cup (20 g) (0.71oz) cacao

1 cup (210 g) (7.4oz) brown sugar

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1.25 ounces (35 g) 70 percent chocolate

6.5 ounces (200 g) soy milk

1⁄3 cup (90 g) (3.2oz) sunflower oil

FOR THE JELLY

3⁄4 cup (200 g) (7.1oz) cherry juice

1⁄4 cup (60 g) (2.1oz) water

1⁄3 cup (60 g) (2.1oz) sugar

1 tsp (2 g) (0.07oz) agar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

2 1⁄2 tbsp (40 g) (1.4oz) pistachio paste

Cherry jelly

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg

METHOD

Combine all of the dry ingredients in a mixing bowl. Chop the chocolate and combine it with the soy milk, oil, and vanilla extract. Using a whisk, combine all of the ingredients until a smooth batter is formed. Continue beating for 1 minute after adding the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Combine the water, sugar, agar, and cherry juice in a saucepan. Place over heat and, once it begins to boil, pour the mixture into a rectangular mould. Place it in the refrigerator to chill.

Blend the creamy cheese and pistachio paste until completely smooth. Decorate each mini plum cake with this cream. Cut the jelly into small pieces and decorate each piece with it.

MINI STRAWBERRY AND VIOLET PLUM CAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (305 g) (11oz) flour

1 cup (215 g) (7.6oz) brown sugar

1⁄2 tsp baking soda

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄4 cup (50 g) (1.8oz) fresh strawberries

6.5 ounces (200 g) soy milk

1⁄2 cup (115 g) (4.1oz) sunflower oil

FOR THE DECORATION

1 1⁄4 cups (200 g) (7.1oz) chocolate fondant (not the kind used for covering cakes, but the classic

French pastry chocolate fondant that is wetter and less compact)

Red food colouring

1 1⁄4 cups (300 g) (11oz) vegetable whipping cream

1⁄4 tsp (1 g) (0.03oz) violet essential oil

Lilac colouring

NUTRITIONAL VALUES

Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 19.2g
Protein: 3.8g
Sugar: 13.9g
Sodium: 145mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Make small cubes out of the strawberries. In a mixing bowl, combine the soy milk, oil, and vanilla extract.

Whip the mixture with a wire whisk. Stir in the strawberries carefully to prevent them from breaking apart. Fill each plum cake liner halfway with the dough.

Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each plum cake comes out clean. Place them in the freezer for at least 8 hours before removing them from the mould.

Melt the fondant in a saucepan over low heat, then add a few drops of red food colouring and stir until well combined. Take the plum cakes out of the mould and place them on a wire rack. Pour the fondant over them and spread it thinly over them.

Whip the vegetable cream with a hand mixer and combine it with the colouring and essential oil. Fill a pastry bag with it and use it to decorate each mini plum cake. Refrigerate for 1 hour, or until the whipped cream is completely chilled.

PIÑA COLADA CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) flour ·

1 cup (220 g) (7.8oz) brown sugar

1 tsp baking powder

1 1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (120 g) (4.2oz) cornstarch

1⁄2 cup (120 g) (4.2oz) coconut milk

1⁄2 cup (100 g) (3.5oz) pineapple juice

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE TOPPING

1⁄2 cup (100 g) (3.5oz) sugar

3⁄4 cup (175 g) (6.2oz) water

2 1⁄2 tbsp (40 g) (1.4oz) rum

FOR THE DECORATION

10 ounces (250 g) diced pineapple

1⁄4 cup (40 g) (1.4oz) brown sugar

2 tbsp grated coconut

1 tbsp rum

2 1⁄2 cups (600 g) (21oz) creamy cheese

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).

Combine the cornstarch, coconut milk, and pineapple juice in a separate bowl. Add them, along with the oil and vanilla extract, to the dry ingredients. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

To make the syrup, combine the rum, sugar, and water in a saucepan over medium heat. Allow to come to a boil, then remove from heat and store covered.

Bake at 355° F (180° C) for about 21 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. Cut a piece off the top of each cupcake and soak it in rum syrup. Keep in a cool place.

Heat the brown sugar, rum, coconut, and half of the pineapple cubes in a skillet. Allow the sugar to completely dissolve before removing from the heat and mixing in the remaining diced pineapple.

For 1 hour, place in a cool place. Decorate each cupcake with creamy cheese, but leave a hole in the centre for pineapple cubes.

CARROT AND RAISIN CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄3 cups (170 g) (6oz) flour

2⁄3 cup (130 g) (4.6oz) brown sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

5 ounces (150 g) peeled carrot

1 tsp cinnamon

7 tbsp (100 g) (3.5oz) water

6 1⁄2 tbsp (90 g) (3.2oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) raisins

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

Cinnamon

NUTRITIONAL VALUES

Calories: 125kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 29.7g
Protein: 3.1g
Sugar: 13.8g
Sodium: 160mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, baking powder, and cinnamon). The carrot should be minced. In a saucepan, bring raisins to a boil and cook for 10 minutes. Using a food processor or hand blender, strain and mince the ingredients.

To the dry ingredients, mix in the water, oil, carrots, and raisins. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 30 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.

Decorate each cupcake with a dollop of creamy cheese and a sprinkle of cinnamon.

BLUEBERRY CUPCAKES

SERVES 12 CUCPAKES

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

1⁄2 tsp cinnamon

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 lemon

1 cup (125 g) (4.4oz) blueberries

FOR THE DECORATION

1 1⁄2 cups (360 g) (13oz) creamy cheese

12 blueberries

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, cinnamon, and baking powder). Peel the lemon and grate it. Combine the soy milk, lemon peel, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Stir in the blueberries carefully to avoid breakage.

Fill each cupcake liner halfway with batter. Sugar should be sprinkled on top.

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.

Top each cupcake with one blueberry and a dollop of creamy cheese.

APPLE AND LEMON 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

3⁄4 cup (200 g) (7.1oz) apple juice

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 Golden apple

1 lemon

FOR THE DECORATION

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

1⁄2 cup (60 g) (2.1oz) powdered sugar

1 lemon

1 Golden apple

NUTRITIONAL VALUES

Calories: 167kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 40.4g
Protein: 5.8g
Sugar: 20.9g
Sodium: 72mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Peel and core the apple, then cut it into 3/8-inch (1-cm) cubes. Peel the lemon and grate it. In a mixing bowl, combine the apple juice, lemon peel, oil, and apple cubes. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 30 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 and powdered sugar together. Mix in the lemon juice with a spatula, being careful not to lose the cream. Whipped cream and thin apple wedges should be used to decorate each cupcake.

RASPBERRY AND WHISKEY 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 (200 g) (7.1oz) almond milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) raspberries

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

4 1⁄3 tbsp (70 g) (2.5oz) whiskey Raspberry marmalade

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). Combine the almond milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. To avoid breakage, carefully fold in the raspberries. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 20 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. Cut a hole in the top of each cupcake and fill with raspberry marmalade.

Mix the vegan white chocolate whipped cream and whiskey together with a spatula. Use this mixture to decorate each cupcake.

WHITE CHOCOLATE 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

3⁄4 cup (120 g) (4.2oz) Marcona almonds

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

3.5 ounces (100 g) vegan white chocolate

2 cups (200 g) (7.1oz) slivered almonds

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 10.2g (2.6g S.Fat)
Carbs: 35.1g
Protein: 52.4g
Sugar: 9.6g
Sodium: 307mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Chop the almonds with a knife and place them in a mixing bowl. 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.

To make the decoration, toast the slivered almonds in the oven at 400° F (200° C) for 8 to 15 minutes, or until golden. Allow to cool to room temperature. Fill a pastry bag with a narrow nozzle with melted white chocolate. Decorate each cupcake with a spatula and creamy cheese.

Coat in sliced almonds. Apply the chocolate to the top of the creamy cheese with a pastry bag and place in the refrigerator for 2 hours before serving.

STRAWBERRY AND CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄3 cup (30 g) (1.1oz) 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

1 1⁄2 cups (180 g) (6.3oz) strawberries 2⁄3 cup (130 g) (4.6oz) sunflower oil

3.5 ounces (100 g) 70 percent chocolate

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

12 strawberries

3.5 ounces (100 g) 70 percent chocolate

1.75 ounces (50 g) vegan white chocolate

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, cacao, baking soda, salt, and baking powder). Strain the strawberries in a colander after crushing them. In a double boiler, melt the chocolate and combine it with the oil. To the dry ingredients, add the strawberries, oil, melted chocolate, and vanilla extract. 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.

To make the decoration, drizzle melted chocolate over the strawberries. Refrigerate the pieces for 20 minutes after placing them on a plate lined with baking parchment.

Melt white chocolate in a double boiler and draw small strips over the strawberries with a spoon. Place it in the refrigerator for 20 minutes. Top each cupcake with a glazed strawberry and a dollop of whipped cream.

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.

BERRY 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 tsp cinnamon

1 1⁄4 cups (300 g) (11oz) vegan cream cheese

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

1⁄2 cup (90 g) (3.2oz) sugar

3 1⁄3 tbsp (40 g) (1.4oz) cream

1 lemon

1⁄3 cup (45 g) (1.6oz) cornstarch

7 tbsp (100 g) (3.5oz) water

FOR THE DECORATION

3⁄4 cup (100 g) (3.5oz) raspberries

3⁄4 cup (100 g) (3.5oz) strawberries

1.75 ounces (50 g) (1.8oz) red currants

1⁄2 cup (100 g) (3.5oz) sugar

2⁄3 cup (150 g) (5.3oz) vegetable cream

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

Crush the biscuits and combine them with the margarine and cinnamon. Distribute this mixture evenly among the moulds. In a mixing bowl, combine the flour and 12 cup (90 g) sugar. Gradually stir in the cream cheese (previously beaten). Add the lemon zest to the water. Mix in the cornstarch and cream. Continue beating after gradually adding this mixture to the cream cheese.

Fill each cupcake liner halfway with batter.

In a water bath, bake for 1 hour at 300° F (150° C). Refrigerate them for 3 hours before removing them from the mould.

To make the decoration, cut the berries and cook them in a saucepan with 12 cup (100 g) sugar for a few minutes after it begins to boil. Keep the compote in the refrigerator. Whip the cream and pipe it onto each cupcake, leaving a hole in the centre for the compote.