I found this recipe of a vegan cupcake in the Food&Wine* magazine. I was curious to try it as the replacement for eggs and dairy seemed, for once, interesting. Indeed, it’s been replaced by avocado and coconut oil. The result is great! The cucakes stayed soft and moist for several days (well 3, we couldn’t hold any longer) which is’nt the case with most classic cupcake recipes. The chocolate ganache is very dangerous for chocoholics: it’s easy to spoon and would be great on bread!
So without delay here is the recipe (adapted for 8 cupcakes):
1/2 tsp agar agar* (powder)
35g unsweetened cocoa powder
1/4 & 1/8 tsp baking soda
75g avocado (1/2 a piece)
35g cocoa powder (unsweetened)
Frosting : In a bowl, mix the kuzu with the coconut milk until the kuzu is dissolved.
In a pan, whisk the agar-agar and the water. Bring to boil and leave on low heat for 4 minutes. Add, still whisking, the maple syrup, cocoa powder, and salt. Whisk until smooth.
Add the kuzu-coco mix and leave on low heat while whisking for about 5 minutes. It will start to thicken and look like pudding.
Take away from heat and add the chocolate chips, coconut oil, and vanilla extract. Mix until smooth and glossy.
Pour into a bowl to cool, cover, and leave in the fridge at least 2 hours.
Line the cupcake/muffin tin with line papers.
Sift the flower, baking powder, baking soda, and salt.
Blend the peeled avocado so it looks like cream. Leave the avocado in the blender or food processor.
In a pan, mix the cocoa powder in the coconut milk on medium heat. Don’t stop whisking for 2 minutes until bubbles appear.
Add the cocoa mix to the avocado in the food processor, add the maple syrup, coconut oil, and vanilla. Mix while scraping if necessary.
Add this wet mix to the dry mix and combine without over-mixing.
Pour into the tin and cook 25 minutes in the oven.
Leave to cool in the tin for 15 minutes then place on a cooling rack.
Use a stand mixer to mix the forsting until it’s spreadable and creamy. Decorate the cupcake and serve.
You can decorate your cupcake with coconut powder, minced hazelnuts, …
*Food&Wine March 2012: recipe by Sera Pelle.
*Kuzu is a root starch with some strong thickening power.
*Spelt flour is tastier, different and more interesting to use here than wheat flour.
*Agar-agar is a seaweed that replaces animal gelatin.
*Look at the ingredients list of your chocolate chips to be sure it’s vegan.