CUPCAKES (DAIRY FREE). ACTIVE TIME ... can store cupcakes in a sealable container for up to 3 days. To book your ... con
CHOCOLATE VANILLA CUPCAKES (DAIRY FREE)
ACTIVE TIME
TOTAL TIME
DIFFICULTY
SERVINGS
25 min
1 d 5 h 10 min
easy
18 portions
INGREDIENTS
PREPARATION
Vanilla coconut icing
Vanilla coconut icing
· 175 g blanched almonds · 700 g water · 200 g coconut cream · 50 g pure maple syrup · 20 g honey · 1½ tsp agar agar · 1½ tbsp cornflour · 30 g raw cacao butter · 1½ tsp vanilla bean paste
1 Place a large bowl onto mixing bowl lid and weigh almonds and water into it. Set bowl aside to soak overnight. 2 Place almonds and water into mixing bowl and blend 1 min/speed 8 or until smooth. 3 Line a jug with a nut milk bag or muslin cloth and pour mixture into it. Squeeze firmly to extract as much milk as possible. Set milk and pulp aside. Clean and dry mixing bowl. 4 Insert butterfly whisk. Place coconut cream, syrup, honey, agar agar and 310 g of the reserved almond milk into mixing bowl and whisk 4 min/100°C/speed 3, then simmer 6 min/90°C/speed 3. 5 Place a bowl onto mixing bowl lid and place cornflour into it. Weigh 60 g of the reserved almond milk into bowl and stir to combine. Add almond milk mixture to mixing bowl and whisk 3 min/90°C/speed 3. 6 Add cacao butter and vanilla bean paste and mix 10 sec/speed 3, until well combined. Remove butterfly whisk. Transfer into a bowl and allow to cool (approx. 20 minutes). Cover with a piece of baking paper and place into refrigerator for 1 hour or until set. Clean and dry mixing bowl. 7 Place cooled mixture into mixing bowl and blend 20 sec/speed 5 or until silky smooth. Transfer into a sealable container and place into refrigerator to set (approx. 2-3 hours). Clean and dry mixing bowl.
Chocolate cupcakes
Chocolate cupcakes
· 150 g raw sugar · 200 g plain flour · 40 g Dutch cocoa powder · 2 tsp baking powder · 4 eggs · 140 g grapeseed oil · 2 tsp vanilla bean paste
8 Preheat oven to 160°C. Line 2 x 12-hole muffin trays with 18 cupcake liners (9 cupcake liners into each tray). 9 Place sugar into mixing bowl and mill 1 min/speed 10. 10 Add remaining cupcake ingredients, 200 g of the reserved almond pulp and 120 g of the reserved almond milk and mix 30 sec/speed 3. 11 Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3 or until combined. Place 2 tablespoons of batter into each cupcake liner and bake for 15-20 minutes (160°C) or until a wooden skewer inserted into the centre of the cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely. 12 Transfer icing into a piping bag and decorate cupcakes as desired before serving.
USEFUL ITEMS
TIPS
· During the cooler months, icing is best left at room temperature for 10-15 minutes · 3 bowls (2 medium, 1 large) · jug · nut milk bag or muslin cloth · baking paper · sealable container · 2 x 12-hole muffin trays · cupcake liners · wooden skewer · wire rack · piping bag with a plain, round nozzle (1.5 cm)
before piping. · Icing can be stored in a sealable container in the refrigerator for up to 2 days. You can store cupcakes in a sealable container for up to 3 days. To book your TM5 Cooking Experience, get in touch with your Consultant, contact us online or on 1800 004 838.
