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.
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