Pour hot almond milk over the chopped chocolate and let it sit for 5-10 minutes, DO NOT STIR straight away. Warm almond milk in a small pot until it reaches an almost boiling point.To make the ganache, chop the chocolate up into small pieces and place in a large bowl.Dust each cupcake with a touch of cacao, decorate with pomegranate seeds and chopped pistachios. Apply whipped chocolate ganache frosting to the cooled cupcakes, using a butter knife or the back of a teaspoon.Bake on the lower middle shelf of the oven for about 20 minutes – until a skewer comes out fairly clean (not too clean as this is a moist cake). Distribute the mixture evenly between 12 cupcakes.Stir only until there are no more flour pockets in the batter. Stir the two together very slowly and be careful not to overmix. Pour dry ingredients into wet ingredients very gradually.Line a large muffin tray with paper liners or grease it well with a little olive oil.Add espresso and almond milk to the creamed sugar. In another large bowl, cream sugar, olive oil and beetroot purée together using an electric mixer.Sift flour, cacao, salt, baking powder and baking soda into a bowl.All that the mighty beetroot does is gives them much desired moist crumb without the need for any eggs. And those of you who go ‘bleugh’ as soon as they hear ‘beetroot’, do not rule them out just yet as they DO NOT TASTE LIKE BEETROOT at all, promise. These beauties are intensely chocolatey, moist and just the right amount of sweet. I am pretty happy with these and so were all my neighbours who have helped me test them, even though none of them are vegan. Getting the proportions right took me so many goes that I’ve lost count and the trouble was that while none of my attempts have proved inedible (which is a shame as I couldn’t possibly bring myself to bin them, which can only mean one thing – a larger jeans size □ ), but the texture or flavour wasn’t quite on the money until now. I took my banana cupcakes recipe as my starting point thinking that it won’t be a big job turning them into chocolate cupcakes.Īfter all, all I needed to do is replace bananas with beetroot purée, add some chocolate to the mix and maybe up the sugar (to compensate for cacao’s bitterness), right? Boy, I’m glad I didn’t realise how wrong I was at the time or else I would not be here now sharing this recipe with you. These cupcakes were a real labour of love. If you are on a diet or trying to be good, avert your gaze – it’s for your own good! Two things they definitely are though are chocolatey and indulgent so if chocolatey indulgence is what you are after you’ve come to the right place. They may be loaded with antioxidant-rich dark chocolate and instead of eggs they use healthy beetroot purée but saying they are healthy would simply be lying! I mean, come on, they are cakes and cakes, by definition, aren’t healthy. These vegan chocolate cupcakes aren’t healthy. Let’s get one thing out of the way first.
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