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.

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.

COCONUT WHIPPED CREAM

SERVES 2 CUPS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1⁄2 tsp vanilla powder

Few drops stevia (or other sweetener)

NUTRITIONAL VALUES

Calories: 227kcal
Fat: 6.6g (13g S.Fat)
Carbs: 49.9g
Protein: 46.4g
Sugar: 23.4g
Sodium: 210mg

METHOD

Open the cans of coconut milk and scoop the thick white cream into a mixing bowl. Beat until fluffy.

Combine the vanilla and stevia in a mixing bowl. Use right away. (If the mixture is too runny, refrigerate it for about 15 minutes.) Refrigerate any leftovers, covered, for up to 3 days.

STRAWBERRY-PEACH CRISP WITH VANILLA WHIPPED CREAM

SERVES 8 PORTIONS

FOR THE FILLING

Vegan cooking spray (soy-free if necessary)

1 lb. strawberries, hulled and quartered (fresh, frozen or dried)

3 medium peaches, pitted and thinly sliced

3 tbsp. coconut sugar (or brown sugar)

2 tbsp. lemon juice

1 tbsp. arrowroot powder

1 tsp. grated fresh ginger

FOR THE STREUSEL

3/4 cup oat flour (certified gluten-free if necessary)

1/2 cup corn flour (see Flour Power ; certified gluten-free if necessary)

1/4 cup brown rice flour

8 tbsp. cold vegan butter (soy-free if necessary)

1/2 cup rolled oats (certified gluten- free if necessary)

1/2 cup coconut sugar (or brown sugar)

1/2 tsp. salt

1/2 tsp. ground cinnamon

Scrapings from inside 1 vanilla bean, optional

FOR THE VANILLA WHIPPED CREAM

One 14.5-oz. can unsweetened coconut cream (or full-fat coconut milk)

1 tbsp. powdered sugar (or xylitol)

1/2 tsp. vanilla extract

NUTRITIONAL VALUES

Calories: 410kcal
Fat: 25.3g (14.2g S.Fat)
Carbs: 37.6g
Protein: 56.4g
Sugar: 58.7g
Sodium: 214mg

METHOD

Refrigerate the can of coconut cream the day before you intend to serve it. Preheat the oven to 400°F (200°C, or gas mark 6). Coat a 10-inch cake pan, pie pan, or cast-iron skillet lightly with cooking spray.

To make the filling: In a large mixing bowl, combine the strawberries, peaches, coconut sugar, lemon juice, arrowroot, and ginger. Pour into the baking dish that has been prepared.

To make the streusel: Combine the oat flour, corn flour, and rice flour in a mixing bowl. Cut in the butter until no pieces are larger than your pinkie fingernail and the mixture resembles wet sand. Just until evenly combined, stir in the oats, sugar, salt, cinnamon, and vanilla bean scrapings (if using). It should be clumpy but evenly distributed. Spread the streusel evenly over the fruit. 30 minutes in the oven, or until the topping is crispy and golden. Remove from the oven and set aside for 5 to 10 minutes to rest before serving.

While the crisp cools, prepare the whipped cream: Pour the solid coconut cream into a large mixing bowl, leaving the coconut water in the can (which you can totally keep to use for something else). Add the powdered sugar and vanilla extract to the cream and whisk on high speed with a hand mixer (fitted with a whisk attachment, if possible) until it has the texture of whipped cream. Place the bowl in the refrigerator until ready to use. Serve each crisp with a dollop of whipped cream on top. Both the crisp and the whipped cream will keep in the fridge for 2 to 3 days if stored in airtight containers.

VARIATION

Experiment with different fruit combinations, such as cranberries and persimmons, apples and pears, or blueberries and mango. Simply try to replace with similar quantities as much as possible, though a little more or a little less won't hurt the final product. For the same results, try different dried fruit combinations in similar amounts.