Friday, 23 December 2011

White Bottomed Cupcakes...

... with raw (and healthy) chocolate mousse topping!

Vanilla Cupcake Ingredients:
175g Xylitol
2 medium room temperature eggs
1 tsp vanilla extract
1 tsp glycerine
175g gluten free flour
1.5 tsp gluten free baking powder
1 tsp xanthan gum
130ml non-dairy milk
130ml sunflower oil

Preheat the oven to 180oC (GM4) and 12 cupcake cases in the muffin tray.

Combine the flour, baking powder, xanthan gum; sieve and mix together in the large mixing bowl.

In the measuring jug mix together the milk and oil.

Next place the Xylitol, eggs, vanilla and glycerine into the blender and whizz until well mixed.

Then add all mixtures into the large mixing bowl and whisk by hand until well mixed and the large lumps have disappeared.

Fill muffin cases evenly.

Bake for 20 - 25 minutes.

Once baked and well risen remove from the oven and allow them to cool.

Unusual Chocolate Mousse Topping
2 medium sized ripe avocados
75g virgin coconut oil
2 teaspoon vanilla extract 
100g raw cacao powder
Pinch of salt
Agave nectar to taste
(Taken from Hugh Fearnley-Whittingstall River Cottage Veg Series)

Mix all ingredients thoroughly together and spread over the cakes - this is very rich chocolate mousse! But oh so good :)

Chocolate Cupcakes & Chocolate Cream Cheese Buttercream

Very cheeky chocolate cakes that are completely vegan!

For cakes
200g Gluten Free Dove's Farm Plain Flour
200g Sugar
4 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar or white wine vinegar
250ml water

The method
Preheat over 180C (GM4) and put 12 muffin cases in the muffin tray.

Sieve flour, sugar, cocoa, baking powder, and salt.

Add oil, vanilla, vinegar, water mix till smooth.

Whisk for a couple of minutes to make sure there is a lot of air in the mixture which will help them rise as there are no eggs in the mixture.

Pour into muffin cases and bake for about 20 minutes or until risen and spongy.

Remove and allow to cool completely.

The buttercream - this is not completely sugar-free but it does use unrefined icing sugar, which is better than the usual highly refined icing sugar.

About 500g vegan or lactofree cream cheese
4-6 tablespoons cocoa powder 

2 teaspoon extract 
10-12 tablespoons unrefined icing sugar (

You may want less, so it could be best to make half the amount first and then make some more if its not enough - but it is quite rich!

Blend all the ingredients together until well mixed and smooth and then spread on top of the cakes.

If you want to make them even more luxurious then put 60g of Xylitol Chocolate and 60g of Pecans in the blender and mix until they're broken up into small chunk and spoon to cover the top of each cake. Yum!