Hazelnuts and Ganache Cupcakes
So excited, my first presentable and edible cupcakes!
Ingredients:
1 + 1 / 2 cups of flour
1 / 2 cups of hazelnuts, toasted and chopped
1 teaspoon of baking powder
1 / 2 teaspoon of salt
3 / 4 cups of brown sugar
1 / 2 cups of sunflower oil
1 cups of veg milk
1 teaspoon of vanilla extract
1 tablespoon of apple cider vinegar
for the filling:
veghella, of any kind, I prepare it with the Thermomix
for the topping:
chocolate ganache (200 gr of soy cream and and 200 gr of dark chocolate) and hazelnuts.
Method:
Preheat the oven. Mix all the dry ingredients, set aside and mix the liquids. Combine them and work the mixture, until gets smooth and soft. Pour it into muffin molds and bake for 20-30 minutes at 180°C. Remove from the oven and let them cool completely. Make a hole inside with a corer and place a teaspoon of veghella, close and cover with the ganache, using a pastry bag or a spatula. Ganache: bring the cream to a boil, turn the heat off, chop the chocolate and melt in the cream, always off heat; let it cool and thicken in the fridge for at least 1 day.
Comments:
I was inspired by Chef Chloe, who won the “cakes war” with her vegan cupcakes, beating off the competition of the traditional pastry. Here it is his website: www.chefchloe.com have a look at it, it’s truly worth!
Chef: Barbara from VeganBlog
these are just GREAT!!! a little bit too fat for me, but I’m licking the monitor :-P!