0

Chocolate Vanilla Cupcakes (Daily Free)

ChoppingTime SymbolDifficultyPortions

ACTIVE TIME

25 min

TOTAL TIME

1 d 5 h 10 min

DIFFICULTY

easy

SERVINGS 

18 portions


VANILLA COCONUT ICING INGREDIENTS

  • 175 g blanched almonds
  • 700 g water
  • 200 g coconut cream
  • 50 g pure maple syrup
  • 20 g honey
  • 1½ tsp agar agar
  • 1½ tbsp cornflour
  • 30 g raw cacao butter
  • 1½ tsp vanilla bean paste


CHOCOLATE CUPCAKE INGREDIENTS

  • 150 g raw sugar
  • 200 g plain flour
  • 40 g Dutch cocoa powder
  • 2 tsp baking powder
  • 4 eggs
  • 140 g grapeseed oil
  • 2 tsp vanilla bean paste


VANILLA COCONUT ICING PREPARATION

1  Place a large bowl onto mixing bowl lid and weigh almonds and water into it. Set bowl aside to soak overnight.

2  Place almonds and water into mixing bowl and blend 1 min/speed 8 or until smooth.

3  Line a jug with a nut milk bag or muslin cloth and pour mixture into it. Squeeze firmly to extract as much milk as possible. Set milk and pulp aside. Clean and dry mixing bowl.

4  Insert butterfly whisk. Place coconut cream, syrup, honey, agar agar and 310 g of the reserved almond milk into mixing bowl and whisk 4 min/100°C/speed 3, then simmer 6 min/90°C/speed 3.

5  Place a bowl onto mixing bowl lid and place cornflour into it. Weigh 60 g of the reserved almond milk into bowl and stir to combine. Add almond milk mixture to mixing bowl and whisk 3 min/90°C/speed 3.

6  Add cacao butter and vanilla bean paste and mix 10 sec/speed 3, until well combined. Remove butterfly whisk. Transfer into a bowl and allow to cool (approx. 20 minutes). Cover with a piece of baking paper and place into refrigerator for 1 hour or until set. Clean and dry mixing bowl.

7  Place cooled mixture into mixing bowl and blend 20 sec/speed 5 or until silky smooth. Transfer into a sealable container and place into refrigerator to set (approx. 2-3 hours). Clean and dry mixing bowl.


CHOCOLATE CUPCAKE PREPARATION

8  Preheat oven to 160°C. Line 2 x 12-hole muffin trays with 18 cupcake liners (9 cupcake liners into each tray).

9  Place sugar into mixing bowl and mill 1 min/speed 10.

10  Add remaining cupcake ingredients, 200 g of the reserved almond pulp and 120 g of the reserved almond milk and mix 30 sec/speed 3.

11  Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3 or until combined. Place 2 tablespoons of batter into each cupcake liner and bake for 15-20 minutes (160°C) or until a wooden skewer inserted into the centre of the cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.

12  Transfer icing into a piping bag and decorate cupcakes as desired before serving.


USEFUL ITEMS

  • 23 bowls (2 medium, 1 large)
  • jug
  • nut milk bag or muslin cloth
  • baking paper
  • sealable container
  • 2 x 12-hole muffin trays
  • cupcake liners
  • wooden skewer
  • wire rack
  • sbowl
  • piping bag