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.
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.
