Vegan black forest cupcakes

  • 6 persons
  • 45 min
6
45’

Ingredients
6

  • 250 ml Provamel Natural plant-based alternative to yogurt sugars free
  • 50 g agave syrup powder
  • 125 g spelt flour
  • 40 g cacao powder
  • 80 ml groundnut oil
  • 1 tbsp vanilla extract
  • tsp baking soda
  • tsp soda bicarbonate
  • 1 pinch of salt
  • 1 bowl of jammed cherries
  • 40 g black chocolate 70%
  • 250 ml Provamel soya cuisine (very cold)
  • 1 tbsp maple syrup
  • Chocolate shavings

preparation
45 min

  1. Preheat the oven to 180°C.
  2. Put the Provamel Natural sugars free, the groundnut oil, vanilla extract, and 3 tbsp of cherry juice in a bowl and mix well. Mix all the dry ingredients and sieve well until all the little lumps have disappeared. Add 1:3 of the dry ingredients to the whet ones and mix well, do the same with the remainder of the ingredients. Coarsely chop the chocolate and add to the dough. Scoop the dough in muffin tins and put in the oven for 20 mins.
  3. Let it cool.
  4. Whip the cold Provamel Soya Cuisine together with the maple syrup using an electrical hand mixer to a mayonnaise like consistency. Put a dollop of the foam on the cupcake and garnish with the chocolate shavings and finish with some cherries.

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