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Valentine’s Day Cupcakes (vegan)

February 5, 2014

Recently, I’ve become involved in a few new and very interesting food projects. The first one is the Kü-Ché, the student-run Café which I wrote about last year, remember? I’m baking for the guests every week now, and it truly is a lot of fun. I love spending time there, serving my baked goods to friends and guests and having an afternoon without stress every week, some comfort time in between exams and other duties.

The second project is a vegan website, an online guide to local vegan restaurants, a cooking show and a recipe database which will hopefully launch sometime soon! Although I am not a vegan myself (“just” vegetarian), I do see the advantages of a vegan lifestyle in addition to ethical reasons. For example, a vegan nutrition is much more eco-friendly (plant-based food causes significantly less water use and pollution with greenhouse gases in comparison to foods from animals), especially if it is based on seasonal & local foods.

So I thought this vegan website would be a fun & interesting project to participate in, and so far, I haven’t been disappointed. And although I’m not so familiar with vegan baking yet, I realized how tasty the results can be. Try these Chocolate Cupcakes with Raspberry frosting and come see for yourself  – they’re sooo good, believe me. At least that’s what friends & guests at the Kü-Ché said ;)

They would also be great for Valentine’s Day, if you’d like to bake something for that occasion. Pipe the frosting from the middle of the cupcake towards the outside, and voilà – cupcakes looking like pink roses is what you get ;)

Chocolate cupcakes with raspberry frosting || vegan
cake batter recipe adapted from deliciouseveryday.com
makes 20 cupcakes
Cupcakes – Ingredients:
60g dark (vegan) chocolate, chopped into rough chunks
275g plain (all purpose) flour
45g cocoa powder
3 tsp baking powder
a pinch of salt
1¾ cups (450ml) coconut milk
2 tsp white wine vinegar
1¾ cups (350g) brown sugar
1¼ cups (320ml) sunflower oil
2 tsp vanilla extract
  • Preheat oven to 160 degrees C and line a cupcake tin with paper liners.
  • Put chopped chocolate in a bowl onto a water bath and heat until molten.
  • Sift flour, cocoa powder, baking powder and salt into a bowl.
  • In a second bowl, combine coconut milk, vinegar, brown sugar, sunflower oil and vanilla extract. Add the flour mixture and whisk until barely combined. Add the molten chocolate – make sure that it’s just warm, not hot! – and whisk again until combined.
  • Fill the batter into the prepared paper liners and bake for 25min or until a toothpick inserted comes out clean. Remove from the oven and let cool completely. Meanwhile, you can prepare the frosting:
Chocolate “ganache” & Frosting – Ingredients:
125g dark (vegan) chocolate
30g coconut milk
1 tbsp. vanilla extract
250g vegan butter (at room temperature)
300g frozen raspberries (defrosted)
1 – 1 1/2 cups powdered sugar
optional: sugar pearls
  • Melt chocolate chunks and coconut milk in a bowl on top of a water-bath. When molten, whisk until smooth and spread about 1 tsp of the mixture on top of each cupcake. Let dry completely before frosting.
  • For the frosting, strain the thawed raspberries through a very finely meshed sieve to get a puree without seeds.
  • Cut the vegan butter into in small pieces, put them into a bowl and beat with a handmixer until creamy. Add 1 cup of powdered sugar and continue beating.
  • Add raspberry puree spoon by spoon, mixing continuously.
  • Add vanilla extract and taste – if the frosting is not sweet enough, add the remaining 1/2 cup of powdered sugar.
  • Fill the frosting into a piping bag with a star tip or rose tip and pipe frosting onto the dried ganache on top of the cupcakes. If you want to, decorate with sugar pearls.

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One Comment leave one →
  1. February 7, 2014 10:15 pm

    These are just lovely! Celeste :)

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