Cupcakes obsession


I cannot help it, I like these mini cakes too muck and I just have to reproduce them as soon as I can. Normally I do not use sugar, also for this I wanted to call myself Less Sugar in the network, but now I make these delicious cupcakes with mascobado! I like them this way… very sweet, maybe even too much for us, accustomed to desserts without sugar, but I make an exception for them. So, now that the mascobado was bought, expect a new serie of cupcakes!!

(makes 12):
150 g of cake flour
25 g of cocoa dark chocolate
1 teaspoon of baking soda
1 teaspoon cream of tartar (I found it in bulk)
120 gr of mascobado sugar ­čśÇ
Indian vanilla pulp
200 ml of soy milk
50 ml of sunflower oil
1 pinch of salt

Ingredients for the frosting:
400 g of soy yogurt, strained for 1 day (vegrino)
25 ml agave syrup

Ingredients for the decoration:
40 g of dark chocolate
12 strawberries

Combine the dry ingredients and pour the liquids over. Stir energetically trying to avoid lumps. Preheat the oven to 200┬░C. Prepare the baking pan with the muffin molds and pour the mixture in. Bake for 20-22 minutes (toothpick test). For the frosting: mix vegrino you’ve got from straining the soy yogurt for 1 day, with the agave syrup. And for decoration, melt the chocolate in a water – bath and drown the strawberries in. Take the plain muffins and cover them with vegrino, then the strawberries in chocolate and then the pistachios. Simple, delicious and impressive.

Chef: Romina from VeganBlog

  1. wendy 17 July 2012 at 03:57

    they’re just perfect… why don’t you open a patisserie???

  2. Romina 17 July 2012 at 21:31

    thanks so much… It would be pleasing to me to open it!

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