The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27424/vegan-chocolate-and-raspberry-cupcakes-vanilla-and-chocolate-cupcakes

lifestyle.com.au

All vegan and all delicious!

Ingredients

  • Vegan chocolate cupcakes

  • 440g cake flour

  • 100g raw cocoa powder

  • 330g organic cane sugar

  • 2 tsp bicarb soda

  • 1 tsp fine sea salt

  • 2/3 cup organic coconut oil, melted

  • 1 1/2 cups unsweetened drinking coconut milk

  • 1/2 cup vanilla coconut milk yogurt 

  • 2 tsp organic vanilla bean paste

  • 2 tsp apple cider vinegar

  • Raspberry curd

  • 2 cups fresh raspberries

  • 5g freeze dried raspberry powder

  • 15-30g caster sugar

  • 60ml lemon juice

  • 25g cornflour

  • Frosting

  • 1/2 cup coconut oil spread

  • 1/2 cup vegetable shortening

  • 750 icing sugar mixture

  • 1-2 tbs raspberry puree

  • For the chocolate

  • 120g cocoa butter callets

  • 1/4 cup organic virgin coconut oil

  • 3/4 cups raw cocoa powder

  • 1/4 cup pure maple syrup

  • To scatter

  • 20g freeze dried raspberry pieces

  • Vegan choc top cream pie cupcake

  • 640g cake flour

  • 300g caster sugar

  • 2 tsp bicarb soda

  • 1 tsp sea salt flakes

  • 1 1/3 cup unsweetened drinking coconut milk

  • 2/3 cup vegetable oil

  • 1/4 apple cider vinegar

  • 1 tbs organic vanilla bean paste

  • Crème pat

  • 1/2 cup cornflour

  • 2 cups unsweetened drinking coconut milk

  • 110g caster sugar

  • 1 pinch salt

  • 1/4 cup lemon juice

  • 2 tsp finely grated lemon rind

  • 1 tsp vanilla bean paste

  • Frosting

  • 1/2 cup coconut oil spread

  • 1/2 cup vegetable shortening

  • 750 icing sugar mixture

  • For the chocolate

  • 240g cocoa butter discs

  • 1 cup organic virgin coconut oil

  • 2 1/2 cups raw cocoa powder

  • 1 cup pure maple syrup

  • Decoration

  • 1 cup chopped unsalted peanuts

Method

  • 1.

    Vegan chocolate cupcakes with raspberry curd and frosting, make batter in batches for easier working, preheat the oven to 170°C. Line a 12 cupcake pan with paper cupcake liners. Place 2/3 cups of coconut oil in a microwave safe bowl and microwave for 20 seconds until melted.

  • 2.

    In the bowl of a stand mixer, whisk together with balloon whisk attachment the flour, unsweetened cocoa powder, sugar, baking soda, and salt. Add the coconut oil, the non-dairy coconut milk, vanilla coconut yogurt, vanilla extract, and vinegar, and mix on low speed until smooth and combined. Spoon or pour the batter into the cupcake liners about 2/3 full. Bake at 170°C for 17-20 minutes, until still springy to the touch. Place the cupcakes on a wire rack to cool. Keep making the batches until the 24 are done. Once cooled use apple corer to make hole in centre for the curd. Using a piping bag with plain tip fill the hole with the raspberry curd and set aside.

  • 3.

    For the curd and puree, in a blender puree the raspberries and sugar. In a bowl whisk the lemon juice, freeze dried raspberry powder and cornflour to a paste and then set aside.  Pass the raspberries through a sieve, discarding pulp.  Set aside 1-2 tbsp for the frosting.  Whisk in the lemon and cornflour paste mixture and place in a saucepan on medium heat whisk until thickened. Continue for a few more minutes then transfer to a bowl to cool.

  • 4.

    For the frosting, beat spread and shortening in the bowl of the stand mixer with the paddle attachment. Add a little bit of the sifted icing sugar mixture. Continue to mix on low speed. Whilst mixing alternate the sugar and the raspberry puree until the desired consistency is reached. If needed, add a little bit of the coconut milk. The frosting should be thick and creamy.

  • 5.

    For the chocolate, melt the cacao butter and coconut oil in a double boiler over medium heat until just melted, being careful not to overheat.  Remove from Heat and whisk cacao powder and maple syrup.  Set aside to cool slightly.

  • 6.

    To decorate, with piping tip of choice pipe fill a large piping bag and pipe even amounts of the raspberry frosting onto the cupcakes. Drizzle the chocolate to decorate on top of each cupcake and scatter with freeze dried raspberry pieces.

  • 7.

    For the vegan choc top cream pie cupcakes, preheat oven to 170°C. Line a 12 cupcake pan with paper cupcake liners. In the bowl of the stand mixer with the paddle attachment whisk the dry ingredients together.

  • 8.

    In a separate bowl, mix the wet ingredients together. With the mixer on low speed pour the wet ingredients into the dry and mix until the batter just comes together. Evenly divide batter among the cupcake pans.

  • 9.

    Bake at 170c for 17-20 minutes, until still springy to the touch. Place the cupcakes on a wire rack to cool.

  • 10.

    Once cooled use apple corer to make hole in centre for the crème pat.

  • 11.

    To make the crème pat, in a small bowl, place the cornflour and whisk in 1/2 cup of the coconut milk and set aside. In a saucepan over medium heat, place the remaining coconut milk, sugar, and salt, and whisk to combine. Add the cornflour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, whisking constantly, until thickened. Add the remaining ingredients, whisking to combine.  Cook the mixture for another 2 minutes. Remove from heat and transfer to a dish and cover with plastic wrap directly to the crème pat. Place in fridge until completely cooled.

  • 12.

    To make the frosting, beat the spread and shortening in the bowl of the stand mixer with the paddle attachment. Add a little bit of the sifted icing sugar mixture. Continue to mix on low speed. Whilst mixing alternate the sugar and raspberry puree until the desired consistency is reached. If needed, add a little bit of the coconut milk. The frosting should be thick and creamy.

  • 13.

    For the chocolate, melt the cacao butter and coconut oil in a double boiler over medium heat until just melted, being careful not to overheat.  Remove from Heat and whisk cacao powder and maple syrup. Set aside to cool slightly.

  • 14.

    To assemble, using a piping bag with plain tip fill the holes in the cupcakes with the crème pat and set aside. 

  • 15.

    With a large star tip nozzle, pipe frosting on to the top of each cup cake. Chill in the fridge until frosting has hardened slightly. Make sure chocolate is still liquid but not runny.  Once cupcakes are chilled, dip the top of each cupcake into the chocolate. Sprinkle the chopped peanuts onto the chocolate. Refrigerate to set.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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