Black Forest cupcakes
PREPARATION TIME 15 minutes
COOKING TIME 20-25 minutes, plus cooling and decoration SERVES 12
INGREDIENTS
● 130g unbleached plain flour ● 65g plain wholemeal flour ● 80g semolina ● 45g cocoa powder ● 2 tsp baking powder ● 1 tsp bicarbonate of soda ● ¼ tsp salt ● 100g sunflower oil
● 260g brown rice syrup ● 170ml plain soy milk ● 1 tsp freshly squeezed lemon juice ● 2 lemons, zested ● 60g vegan dark chocolate, chopped
● 360g cherries in Kirsch ● 1 tsp arrowroot powder ● whipped soy cream, to decorate
For the chocolate icing ● 130g vegan dark chocolate, finely chopped ● 50ml non-dairy milk
● 2 tbsp brown rice syrup METHOD 1 Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 12-hole muffin tin with paper cupcake cases. Mix together the flours, semolina, cocoa powder, baking powder, bicarb and salt in a bowl.
2 In a separate bowl, mix together the oil, syrup, milk, lemon juice and zest. Pour into the bowl of dry ingredients and mix gently with a wooden spoon until just incorporated. Fold in the chocolate.
3 Divide the cake mixture between the muffin cases and bake for 20-25 minutes. Allow to cool for a few minutes, then remove the cupcakes from the muffin tin and allow to cool completely on a wire rack.
4 For the chocolate icing, melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Do not let the base of the bowl touch the water. Meanwhile, heat the milk in a pan until just before boiling. Pour the melted chocolate into the hot milk and whisk until smooth. Add the syrup and mix well. Allow to cool for 45 minutes or until set.
5 Drain the cherries, saving the Kirsch in a pan. Mix the arrowroot powder into a couple of teaspoons of cold water, then stir into the reserved Kirsch. Set over a medium heat and whisk until it thickens a little (about 2 minutes).
6 Scoop a little well out of the top of each cooled cupcake with a teaspoon and pour about 1 tsp
Kirsch syrup in each, along with a cherry. Briefly whisk the cooled chocolate icing, then spread over the cupcakes. Spoon a dollop of whipped soy cream onto each cupcake, top with a couple of cherries and a drizzle of the Kirsch syrup.
COOK’S TIP Baking cases stuck to your muffins? They may be underbaked – check your baking temperature with a good oven thermometer.
Recipe and image courtesy of Vegan Baking by Dunja Gulin (£16.99, Ryland Peters & Small) Photography by Clare Winfield © Ryland Peters & Small