Classic combinations everyone can enjoy.
For the coconut cupcakes, mix the ground flax seeds and hot water and leave to form a flax egg.
Preheat oven to 180°. Toast the desiccated coconut in pan over medium heat, keep it moving to avoid burning
Beat together in a stand mixer the spread and caster sugar until fluffy. Add the coconut cream and beat until incorporated. Mix together all the dry ingredients. Add the dry mix and coconut milk in thirds to the butter mixture, alternating until everything is in the bowl. Beat in the flax egg, mix for 20 seconds more. Divide the mixture into 2 cupcake pans lined with white cupcake liners. 45g per case so make sure to weigh it out. Bake for 22 mins.
For the chocolate cupcakes, mix together the dry ingredients in the bowl of a stand mixer. Melt the vegan spread. Mix the coconut milk, water and apple cider vinegar together. Add all the wet ingredients to the dry and mix until combined. Divide the mixture into 2 cupcakes trays (12 cases per tray) lines with white cupcake liners, 45g each case so use a scale. Bake for 25 mins.
For the vegan meringues, turn oven to 90°C and line to cookie sheets with baking paper. Drain the can of chickpeas into the bowl of a stand mixer. Whisk with 1 tsp of the sugar and the cream of tartare until medium peaks form. Start adding the icing sugar 1 tablespoon at a time. Whisk until very stiff peaks form usually 15 minutes. Divide the meringue into 2 bowls. Add passionfruit powder and a small bit of the yellow food gel to one and whisk together. Add raspberry powder to the other and whisk. Put the passion fruit meringue into a piping bag fitted with a round tip and pipe small kisses minimum 24 kisses. Top the kisses with a few sesame seeds for the passionfruit look. Stripe the other piping bag with rose gel colour, fill with raspberry meringue and pipe small kisses, minimum 24 kisses. Bake for 1 hr or until dry. Let cool in the off oven for another 30 mins.
For the chocolate ganache, chop chocolate. In small sauce pan bring the coconut milk to boil. Take of heat and put in the chopped chocolate. Let sit for 5 minutes, then mix until smooth and glossy. Leave to cool until needed.
For the passionfruit jelly, spoon the passionfruit pulp in to a small sauce pan and simmer over low heat. Mix the agar with boiling water. Add to the passionfruit and mix until agar has melted. Pour in to a small shallow flat dish and chill until needed. When ready to use, slice the jelly into 24 square and put on to each coconut cupcake as a surprise underneath the buttercream.
For the vegan buttercream, first turn the pistachios into a paste. Grind the pistachios into fine crumb in coffee/spice grinder. Then add water ¼ tsp at a time until it turns into a paste.
Beat the vegan spread in a stand mixer until pale and fluffy. Add the icing sugar in thirds, beating and scraping down bowl between each addition. Divide the not buttercream in to two. To one add the pistachio paste and beat until smooth. To the other add the passionfruit powder and beat until smooth
Chill both creams for minimum 20 minutes before using.
To assemble, pipe rosettes or ruffles on to the coconut cupcakes with the passionfruit buttercream and pistachio buttercream onto the chocolate cupcake. Make it neat and pretty, try different piping styles if desired. Decorate the coconut cupcakes with passionfruit meringue kisses and toasted coconut and gold dust
Pop the chocolate ganache in a piping bag to make drizzling easier
Decorate chocolate cupcakes with raspberry meringues, freeze dried raspberry, chopped pistachios and drizzled choc ganache.
Place cupcakes on a cupcake tower.
This recipe has not been edited or tested by the Bake Off Food Department.
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