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.

VANILLA AND WHITE CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 2⁄3 cups (200 g) (7.1oz) 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

3⁄4 cup (105 g) (3.7oz) cornstarch

1⁄2 cup (110 g) (3.9oz) sunflower oil

3.5 ounces (100 g) (3.5oz) vegan white chocolate

FOR THE RUM TOPPING

1⁄2 cup (100 g) (3.5oz) water

1⁄3 cup (70 g) (2.5oz) rum

1⁄2 cup (100 g) (3.5oz) sugar

1 vanilla pod

FOR THE DECORATION

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

Vanilla powder

3.5 ounces (100 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 the dry ingredients in a mixing bowl. Chop the chocolate into 3/8 inch (1 cm) wide cubes. In a separate bowl, combine the cornstarch, milk, oil, and vanilla extract.

Using a whisk, combine all of the ingredients. Stir in the chocolate. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 26 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.

Heat the water, rum, and sugar together to make the rum topping. Cut the vanilla bean in half, remove the seeds, and add them to the saucepan with the pod. Cook until the mixture begins to boil, then strain. Cut the cupcake tops and soak them in rum. Place them in the fridge for 1 hour.

Melt the chocolate in a double boiler and pour it over a sheet of parchment paper to make the decoration. Refrigerate it for 10 minutes before cutting it into pieces. Put it in the fridge for 30 minutes. Whipped cream, vanilla powder, and a piece of white chocolate should be used to decorate each cupcake.