FERRERO ROCHER 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

FOR THE DECORATION

1 3⁄4 cups (450 g) (16oz) vegetable whipping cream

14 ounces (400 g) (14oz) hazelnut praline

Gianduja icing (see ingredients below)

Gold dust

FOR THE GIANDUJA

18 ounces (500 g) (18oz) 70 percent chocolate

1 1⁄2 tbsp (20 g) (0.71oz) sunflower oil

1 cup (140 g) (4.9oz) hazelnut paste

1⁄3 cup (50 g) (1.8oz) hazelnut sprinkles

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

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

Whip the vegetable cream until it is stiff. Mix in the hazelnut praline carefully. Cover each cupcake with this cream using a spatula. Place for at least 5 hours in the freezer.

To make the gianduja, combine the chocolate, hazelnut paste, and sunflower oil in a mixing bowl, and then melt it in a double boiler until smooth. Toast the hazelnut sprinkles, then stir them into the mixture. Place the cupcakes on a wire rack to cool and then glaze with the gianduja. Sprinkle with gold dust and place in the fridge for 30 minutes before serving.

CANDIED GINGERBREAD CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄2 cup (50 g) (1.8oz) almond flour

1⁄2 cup (100 g) (3.5oz) brown sugar

2 1⁄2 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp gingerbread mix (ginger, cinnamon, anise, and cardamom)

1 orange

1⁄2 cup (120 g) (4.2oz) agave syrup

1⁄2 cup (120 g) (4.2oz) water

1⁄2 cup (100 g) (3.5oz) sunflower oil

3 ounces (85 g) (3oz) candied ginger

FOR THE DECORATION

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

Candied ginger

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 1.1g (0.3g S.Fat)
Carbs: 34.2g
Protein: 5.8g
Sugar: 20.3g
Sodium: 76mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, almond flour, sugar, baking soda, salt, spices, and baking powder).

Using a knife, chop the candied ginger. To the dry mix, add the water, agave syrup, oil, and chopped candied ginger. Using a whisk, combine the ingredients and fill each cupcake liner halfway.

Bake at 355° F (180° C) for about 27 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 cream cheese and a sprig of candied ginger.

STRAWBERRY-TOPPED 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

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

FOR THE STRAWBERRY SAUCE

2 pounds (1 kg) strawberries

1 cup (200 g) (7.1oz) sugar

FOR THE DECORATION

1 3⁄4 cups (450 g) (16oz) vegetable whipping cream

Strawberries

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 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 strawberry sauce, cut the strawberries into pieces and place them in a saucepan with the sugar. Crush and strain thoroughly to remove any lumps or seeds. Place it in the refrigerator to keep it cool.

Whip the vegetable cream and place it in a pastry bag to make the decoration. Strawberries sliced Pour the strawberry sauce into a soup plate and top with the cupcake.

Garnish with whipped cream and sliced strawberries. Serve immediately.

GERMAN CHOCOLATE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

1 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 (220 g) soy milk

1⁄2 cup (100 g) (3.5oz) sunflower oil

FOR THE FILLING

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

1 cup (200 g) (7.1oz) vegetable cream

1⁄4 stick (30 g) (1.1oz) margarine

5 ounces (140 g) grated coconut

1 1⁄3 cups (200 g) (7.1oz) walnuts

FOR THE DECORATIONS

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

7 ounces (200 g) (7.1oz) 70 percent chocolate

3⁄4 cup (200 g) (7.1oz) vegetable whipping cream to place on top

NUTRITIONAL VALUES

Calories: 353kcal
Fat: 22.5g (4.4g S.Fat)
Carbs: 42.4g
Protein: 4.2g
Sugar: 22.7g
Sodium: 188mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). 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. Keep in a cool place for at least 8 hours.

To begin making the filling, finely chop the walnuts with a knife. Make a dry paste with the cream, brown sugar, margarine, coconut, and chopped walnuts. Refrigerate it for at least 2 hours. Cut the cupcakes in half horizontally and spread the filling inside. Refrigerate for one hour after joining both sides.

Boil 3/4 cup (200 g) cream to decorate the cupcakes. Pour the hot cream over the chocolate in a mixing bowl. To make a smooth ganache, whisk all of the ingredients together. Whip the remaining 3/4 cup (200 g) cream and fold it into the ganache until it has the consistency of mousse. Form a quenelle of creamy chocolate mousse with a hot spoon and place it on top of each cupcake.

LIMONCELLO 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 lemon

6.5 ounces (200 g) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

Limoncello

FOR THE DECORATION

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

1⁄3 cup (80 g) (2.8oz) limoncello

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). Peel the lemon and grate it. Combine the soy milk, oil, and lemon peel 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. Remove the tops of each cupcake and set them aside. Finish each cupcake with a splash of limoncello.

Whip the vegetable cream, then add the limoncello and stir with a spatula.

Decorate each cupcake with cream and limoncello, then replace the tops of the cupcakes and top with more whipped cream (optional).

CHOCOLATE AND PASSION FRUIT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPACKES

1 3⁄4 cups (230 g) (8.1oz) flour

1 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

6.75 ounces (200 g) water

1⁄2 cup (110 g) (3.9oz) sunflower oil

1 ounce (30 g) 70 percent chocolate

FOR THE DECORATION

1⁄2 cup (100 g) (3.5oz) vegetable cream

1⁄4 cup (50 g) (1.8oz) passion fruit juice or pulp

5 ounces (146 g) 70 percent chocolate

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

1⁄2 cup (100 g) (3.5oz) water

1⁄2 cup (100 g) (3.5oz) sugar

1 lemon

NUTRITIONAL VALUES

Calories: 432kcal
Fat: 14.5g (4g S.Fat)
Carbs: 28.9g
Protein: 52.4g
Sugar: 10.3g
Sodium: 233mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). In a double boiler, melt the chocolate and combine it with the oil. Combine the water, chocolate mixture, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with this batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.

Cut the lemon peel into thin strips to make the decoration. Bring the water and sugar to a boil, then add the lemon strips and leave to crystallise for 20 minutes over low heat. Remove from the heat and set aside to cool to room temperature. 1/2 cup (100 g) cream with passion fruit, boiled Pour the chocolate over the cream and fruit mixture in a bowl. To make a smooth ganache, whisk all the ingredients together. Whip and combine 2/3 cup (150 g) whipping cream with the ganache until it resembles mousse. Mousse and candied lemon strips should be used to decorate each cupcake.

DRIED FRUIT AND MAPLE SYRUP CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄2 cup (40 g) (1.4oz) almond flour

1 cup (180 g) (6.3oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

6.75 ounces (200 g) water

2⁄3 cup (130 g) (4.6oz) sunflower oil

1⁄4 cup (30 g) (1.1oz) walnuts

1⁄4 cup (30 g) (1.1oz) toasted hazelnuts

1⁄3 cup (40 g) (1.4oz) raisins

3 dates

FOR THE DECORATION

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

Maple syrup

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, almond flour, sugar, baking soda, salt, and baking powder). Chop the walnuts, hazelnuts, raisins, and dates into irregular sized pieces. In a mixing bowl, combine the water, oil, hazelnuts, walnuts, raisins, and dates. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 27 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.

Fill a hole in the centre of each cupcake with maple syrup and decorate with creamy cheese. Serve immediately.

PISTACHIO AND RASPBERRY 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

6.75 ounces (200 g) (7.1oz) water

2⁄3 cup (130 g) (4.6oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) green pistachios

FOR THE DECORATION

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

Quick and creamy raspberry marmalade

Pistachios

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). Pistachios, minced in a mixing bowl, combine the water, oil, vanilla extract, and crushed pistachios.

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. Carve a hole in the top of each cupcake with a knife and fill with raspberry marmalade.

To make the garnish, finely chop a few green pistachios. Put a dollop of whipped cream on top of each cupcake and top with crushed pistachios.

CHEESECAKE AND PUMPKIN CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKE

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

2 1⁄2 tbsp (40 g) (1.4oz) vegetable cream

1 orange

1⁄3 cup (45 g) (1.6oz)cornstarch

2⁄3 cup (150 g) (5.3oz) pumpkin

1⁄4 tsp cinnamon

A pinch of nutmeg

A pinch of ground cloves

A pinch of cardamom

FOR THE DECORATION

1 cup (250 g) (8.8oz) vegetable cream

3 ounces (80 g) toffee

NUTRITIONAL VALUES

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

METHOD

Peel and cut pumpkin into cubes. Boil until it is tender. Store in a cool place. Crush the biscuits and mix with margarine and cinnamon. Place in the mould.

In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.

Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mould.

Whip the cream and combine it with the pre-melted toffee before decorating each cupcake. Garnish with a pinch of cinnamon.

RED VELVET CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄3 cups (290 g) (10oz) flour

2 tbsp (10 g) (0.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

Red food colouring

2 tsp vanilla extract

6.5 ounces (200 g) soy milk

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE DECORATION

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

12 cherries

3.5 ounces (100 g) vegan white chocolate

NUTRITIONAL VALUES

Calories: 87kcal
Fat: 0.5g (0.2g S.Fat)
Carbs: 21.2g
Protein: 1.5g
Sugar: 14.1g
Sodium: 72mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Combine the soy milk, oil, food colouring, 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. For 2 hours, place in a cool place.

In a double boiler, melt vegan white chocolate. Melt the chocolate and drizzle it over each cherry. Refrigerate the fruit for 1 hour after placing it on a plate lined with baking parchment paper. Decorate each cupcake with creamy cheese and 1 white chocolate-dipped cherry.

SACHERTORTE CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (200 g) (7.1oz) flour

1⁄2 cup (40 g) (1.4oz) cacao

1 cup (220 g) (7.8oz) sugar

1⁄2 cup (40 g) (1.4oz) almond flour

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.5 ounces (200 g) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

FOR THE DECORATION

Shiny chocolate glaze

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

Apricot 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, cacao, almond flour, baking soda, salt, and baking powder). 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 22 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.

Each cupcake should be sliced three times horizontally. Melt the chocolate glaze and use it to decorate the inside of each cupcake's top slice. Spread apricot marmalade on the other two sections and place one on top of each cupcake. Place them in the fridge for 1 hour. Whip the vegetable cream and top each cupcake with it.

TIRAMISU 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 (180 g) (6.3oz) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

FOR THE COFFEETOPPING

5 tbsp instant coffee

6.75 ounces (200 g) water

3 tbsp (40 g) (1.4oz) amaretto

3⁄4 cup (150 g) (5.3oz) sugar

FOR THE DECORATION

1 cup (250 g) (8.8oz) vegetable whipping cream ·

1 cup (250 g) (8.8oz) vegan cream cheese

2 tbsp amaretto

1 tbsp ground coffee

Cacao powder

70 percent chocolate shortbread

NUTRITIONAL VALUES

Calories: 623kcal
Fat: 27g (3.9g S.Fat)
Carbs: 72g
Protein: 28.8g
Sugar: 12.2g
Sodium: 685mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). 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 28 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.

Boil water, amaretto, sugar, and instant coffee to make the coffee topping. Remove from the heat and stir until the coffee is completely dissolved. Set aside the cupcake tops after carefully cutting them off. Rest of the ingredients should be soaked in coffee topping and refrigerated for 2 hours.

To make the decoration, beat the cream cheese until it is fluffy, then gradually add the vegetable cream, making sure there are no lumps. Combine the ground coffee and amaretto in a mixing bowl. Continue beating until the mixture is smooth and creamy. Decorate each cupcake with a small amount of cream, then replace the tops and top with more cream. Sprinkle each piece with cacao powder and a few pieces of 70% chocolate shortbread that you previously broke into pieces with your fingers, using a strainer.

TOFFEE DELIGHT

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (180 g) (6.3oz) brown sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1.75 ounces (50 g) toffee

6.5 ounces (200 g) soy milk

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE DECORATION

3 ounces (80 g) toffee (for cream cheese)

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

Toffee

Diamond shortbread

NUTRITIONAL VALUES

Calories: 148kcal
Fat: 7.3g (1.4g S.Fat)
Carbs: 19.6g
Protein: 5.5g
Sugar: 9g
Sodium: 82mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, toffee, 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 25 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 3 ounces (80 g) of toffee mixed with creamy cheese. Break a few pieces of diamond shortbread with your fingers and sprinkle them over each cupcake.

Finish by sprinkling some toffee on top.

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.

MATCHA TEA AND SESAME CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

2 tbsp (30 g) (1.1oz) green matcha tea

1 cup (200 g) (7.1oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

1 cup (220 g) (7.8oz) soy milk

2⁄3 cup (130 g) (4.6oz) sunflower oil

Sesame seeds

FOR THE DECORATION

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

Green matcha tea

NUTRITIONAL VALUES

Calories: 424kcal
Fat: 27.1g (10.3g S.Fat)
Carbs: 38.9g
Protein: 7g
Sugar: 20g
Sodium: 481mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, tea, sugar, baking soda, salt, and baking powder). Combine the soy milk, vanilla extract, and oil in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner with a tsp of sesame seeds. The batter should then be used to fill each cupcake liner halfway.

Bake at 355° F (180° C) for about 18 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 dollop of creamy cheese and a sprinkle of matcha green tea.

ICED CARAMEL LATTE

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 (180 g) (6.3oz) soy milk

1/2 cup (110 g) (3.9oz) sunflower oil

FOR THE COFFEE TOPPING

5 tbsp instant coffee

1 2⁄3 cups (400 g) (14oz) water

FOR THE DECORATION

1 3⁄4 cups (350 g) (12oz) vegetable whipping cream

1 tbsp ground coffee

Toffee

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

In a mixing bowl, combine all of the dry ingredients (flour, sugar, baking soda, salt, and baking powder). 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 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 2 hours, place in a cool place.

Boil the water with the instant coffee to make the coffee topping. Remove the pan from the heat and stir well to dissolve the coffee.

Cut the tops of the cupcakes with care and soak each piece in coffee. Place for 30 minutes in the freezer.

Decorate each cupcake with the vegetable cream and ground coffee. As needed, drizzle with toffee.

STRUDELS

SERVES 12 CUPCAKES

FOR THE CUPCAKES

3 apples

1 cup (180 g) (6.3oz) sugar

2⁄3 cup (90 g) (3.2oz) raisins

1⁄3 cup (70 g) (2.5oz) rum

2⁄3 cup (160 g) (5.6oz) water

1 lemon

1 tsp cinnamon

Puff pastry

Oil

Sugar

FOR THE DECORATION

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

Cinnamon powder

Cinnamon sticks

NUTRITIONAL VALUES

Calories: 174kcal
Fat: 3.4g (0.7g S.Fat)
Carbs: 34.4g
Protein: 1g
Sugar: 27.4g
Sodium: 134mg

METHOD

Peel the apples, remove the cores, and cut into 3/8 inch (1 cm) wide cubes. Put them in a mixing bowl.

Boil 1/2 cup (100 g) sugar, rum, water, and raisins. Continue to cook for another 10 minutes. Strain the raisins and place them in the bowl with the apples. Grate the lemon peel into the mixing bowl. Combine the remaining sugar and cinnamon in a mixing bowl. Stir until well combined.

Puff pastry should be cut into squares. Insert a piece into each mould, being careful not to break the edges, and cover well. Close with the remaining puff pastry dough and pour in the apple mixture. Brush the top with a little oil and sprinkle with sugar.

Bake for 35 minutes at 375° F (190° C), or until the pastry is nicely browned. Allow the pastry to come to room temperature before removing it from the mould.

Using a whisk or a blender, whip the cream. Top each cupcake with whipped cream, a cinnamon stick, and a sprinkle of cinnamon powder.

PEAR AND MAPLE SYRUP 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 Conference pear

1 tsp vanilla extract

5.25 ounces (160 g) soy milk

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE COMPOTE

1 Conference pear

1 cup (125 g) (4.4oz)blueberries

6 dried apricots

1⁄2 cup (70 g) (2.5oz) raisins

1⁄2 tsp cinnamon

1 tbsp Cointreau

6 1⁄2 tbsp (80 g) (2.8oz) sugar

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese with maple syrup

Pear and blueberry compote

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 50.7g
Protein: 4.5g
Sugar: 41.1g
Sodium: 80mg

METHOD

In a mixing bowl, combine all the dry ingredients (flour, sugar, baking soda, salt, and baking powder). Peel and cut the pear into 3/8 inch (1 cm) wide cubes. In a saucepan, cover with water and cook for 2 minutes over low heat. Strain and set aside to cool to room temperature. To the dry ingredients, add soy milk, oil, and vanilla extract. Whip the mixture with a wire whisk. Continue whipping until the diced pear is combined with the batter.

Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 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.

Peel and cut the pear into 3/8 inch (1 cm) wide cubes for the compote. Cut the apricots and raisins into small chunks. In a saucepan, combine the diced pears, blueberries, raisins, dried apricots, sugar, liqueur, and cinnamon. Cook for 10 minutes over low heat, stirring occasionally to ensure that the mixture does not stick, and the blueberries do not become crushed. Refrigerate it until the sauce reaches a warm temperature.

Decorate each cupcake with maple-flavoured cream cheese, leaving a hole in the centre to fill with pear and blueberry compote. Refrigerate them for at least 2 hours before serving.

PUMPKIN AND WALNUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKE

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 cinnamon

4 ounces (120 g) soy milk

3⁄4 cup (210 g) (7.4oz) pumpkin

1⁄2 cup (130 g) (4.6oz) for cake and

1⁄4 cup (80 g) (2.8oz) for cream

2⁄3 cup (150 g) (5.3oz) sunflower oil

3⁄4 cup (70 g) (2.5oz) walnuts

FOR THE DECORATION

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

1⁄3 cup (80 g) (2.8oz) cooked pumpkin

Walnuts

Nutmeg

NUTRITIONAL VALUES

Calories: 217kcal
Fat: 4.8g (2.2g S.Fat)
Carbs: 40.1g
Protein: 4.4g
Sugar: 18.2g
Sodium: 227mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, cinnamon, and baking powder). Cube 3/4 cup (210 g) pumpkin and boil separately, 1/2 cup (130 g) for the cake and 1/4 cup (80 g) for the cream, until very tender. Separately strain and set aside.

1/2 cup (130 g) cooked pumpkin, pureed and set aside at room temperature 1/3 cup (80 g) pumpkin, shredded Cut the walnuts into small chunks. To the dry ingredients, add the soy milk, pumpkin puree, and oil. Whip the mixture with a wire whisk. Stir in the nuts thoroughly. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for 28 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. Combine the creamy cheese and the shredded pumpkin in a mixing bowl.

Decorate each cupcake with creamy cheese and pumpkin, a few nuts, and a pinch of nutmeg.

COCONUT 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

2 tbsp coconut

1 tsp vanilla extract

6.75 ounces (200 g) water

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE BALLS

1⁄2 cup shredded coconut

1⁄2 cup almond flour

1⁄4 cup agave syrup

1⁄4 cup coconut oil

grated coconut for the coating

FOR THE DECORATION

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

grated coconut

12 coconut balls

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, baking soda, salt, coconut, and baking powder). Combine the vanilla extract, water, and sunflower oil in a mixing bowl. To combine, stir everything together. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 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 balls, melt the coconut oil in a double boiler. In a mixing bowl, combine the shredded coconut, almond flour, agave syrup, and coconut oil until a smooth and compact dough forms. Form the dough into small balls and roll them in grated coconut. Before using, place them in the refrigerator for a couple of hours.

Refrigerate each cupcake after decorating with creamy cheese. Roast the grated coconut in a hot pan before placing it on a long plate. Top each cupcake with a toasted coconut ball and a handful of toasted coconut.