The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27426/vegan-vanilla-and-berry-cupcakes-chocolate-and-caramel-and-peanut-butter-cupcakes

lifestyle.com.au

Chocolate cupcakes
3 cups plain flour
2 cups brown sugar
½ cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp table salt
½ cup sunflower oil, plus 4 tbs extra
2 tbs apple cider vinegar
2 tsp vanilla extract
1 cup coffee
1 cup water
300g crushed peanuts (decoration)
Vanilla cupcakes
5 cups plain flour
3 cups caster sugar
4 tsp bicarb soda
1 tsp baking powder
2 tsp table salt
2 2/3 cups almond milk (unsweetened)
1 1/3 cups sunflower oil
½ cup apple cider vinegar
2 tbs vanilla extract
24 maraschino cherries
200g vegan colorful sprinkles
Vegan fries
3 cups plain flour
¾ cup caster sugar
¾ tsp sea salt flakes
1 ½ cups vegan spread
¼ cup caster sugar (decoration)
a few drops vegan yellow gel food coloring
Caramel filling
½ cup maple syrup
½ cup unsalted almond spread
1/3 cup coconut oil
2 tsp vanilla extract
¼ tsp sea salt flakes
Strawberry filling
5 cups strawberry (fresh)
2-3 tbs caster sugar
2-3 tsp lemon juice
Vegan buttercream
2 cups vegan spread
7 cups icing sugar mixture
Vanilla buttercream
2 tsp vanilla essence
Peanut butter buttercream
4 tbs natural smooth peanut butter
Blueberry buttercream
6 cups  fresh blueberries
Vegan chocolate syrup
1 ½ cup water, plus 3 tbs extra
6 tbs maple syrup
1 ½ cup + 3 tbs cocoa powder
6 tbs cocoa butter
½ tsp sea salt flakes
2 tsp vanilla extract

Ingredients

  • Chocolate cupcakes

  • 3 cups plain flour

  • 2 cups brown sugar

  • ½ cup cocoa powder

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp table salt

  • ½ cup sunflower oil, plus 4 tbs extra

  • 2 tbs apple cider vinegar

  • 2 tsp vanilla extract

  • 1 cup coffee

  • 1 cup water

  • 300g crushed peanuts (decoration)

  • Vanilla cupcakes

  • 5 cups plain flour

  • 3 cups caster sugar

  • 4 tsp bicarb soda

  • 1 tsp baking powder

  • 2 tsp table salt

  • 2 2/3 cups almond milk (unsweetened)

  • 1 1/3 cups sunflower oil

  • ½ cup apple cider vinegar

  • 2 tbs vanilla extract

  • 24 maraschino cherries

  • 200g vegan colorful sprinkles

  • Vegan fries

  • 3 cups plain flour

  • ¾ cup caster sugar

  • ¾ tsp sea salt flakes

  • 1 ½ cups vegan spread

  • ¼ cup caster sugar (decoration)

  • a few drops vegan yellow gel food coloring

  • Caramel filling

  • ½ cup maple syrup

  • ½ cup unsalted almond spread

  • 1/3 cup coconut oil

  • 2 tsp vanilla extract

  • ¼ tsp sea salt flakes

  • Strawberry filling

  • 5 cups strawberry (fresh)

  • 2-3 tbs caster sugar

  • 2-3 tsp lemon juice

  • Vegan buttercream

  • 2 cups vegan spread

  • 7 cups icing sugar mixture

  • Vanilla buttercream

  • 2 tsp vanilla essence

  • Peanut butter buttercream

  • 4 tbs natural smooth peanut butter

  • Blueberry buttercream

  • 6 cups  fresh blueberries

  • Vegan chocolate syrup

  • 1 ½ cup water, plus 3 tbs extra

  • 6 tbs maple syrup

  • 1 ½ cup + 3 tbs cocoa powder

  • 6 tbs cocoa butter

  • ½ tsp sea salt flakes

  • 2 tsp vanilla extract

Method

  • 1.

    For the chocolate and vanilla cupcakes, preheat the fan oven to 160°. Put 24 patty cases in the cupcake trays

  • 2.

    Mix the wet and dry ingredients in two separate bowls. Combine the two bowls and whisk it until everything is creamy. Using a 1/3 measure cup pour the dough into the patty cases. Cook the cupcakes for 15-20 min.

  • 3.

    For the vegan buttercream, put vegan spread in a stand mixer and whisk for a few minutes until it’s creamy and white. Add slowly the icing sugar, and whisk on high speed until you get a nice silky buttercream. Divide the buttercream in 3 portions. For the peanut butter buttercream, add peanut butter and whisk to combine. For the vanilla buttercream, add vanilla and whisk to combine. For the blueberry buttercream, put the blueberries in a pan on the stove for a few minutes, until you get a nice thick syrup. Using a sift separate the pulp from the skin. Add the pulp to the buttercream.

  • 4.

    For the vegan chocolate syrup, put the ingredients in a sauce pan over low/medium heat till you get a thick cream (don’t stop stirring it). Put the syrup in a bottle with a tip.

  • 5.

    For the caramel syrup, mix the ingredients all together until you get a gooey caramel syrup.

  • 6.

    For the strawberry syrup, (for the cupcakes and ketchup) put the ingredients in a sauce pan over low/medium heat till you get a thick syrup (don’t stop stirring it).

  • 7.

    For the vegan fries, preheat the fan oven to 160°C. Mix the ingredients all together and shape the dough into French fries. Cook them for 20-30 minutes and take them out the oven. Roll the “fries” in the sugar.

  • 8.

    To assemble the chocolate milkshake and strawberry milkshake cupcakes, using an apple core remover, create small holes in the cupcakes. Fill the 24 vanilla cupcakes with strawberry syrup and caramel filling for the 24 chocolate cupcakes. Put the first buttercream (pb buttercream for the chocolate cupcakes and blueberry buttercream for the vanilla cupcakes). Put some melted chocolate on the PB and blueberry frostings.

  • 9.

    Put the vanilla buttercream on top of the chocolate. Decorate them (cherry on the vanilla cupcake & peanuts on the others), finally add 2 small straws on the side of each cupcakes.

Notes

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

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