The big advantage of marble-cupcakes is that you don't have to decide between chocolate and lemon! I just wanted to bring some little pleasantry to my fellows at work tomorrow and so I decided for these little sweet ones. Besides there is the rumor that my favorite soya-cream will be taken off the market, and therefore I had to test some alternative. As my sweetheart officially approved it, I count myself lucky ;-)
Please see subsequent the recipe for about 12 pieces:
Marble-dough:
2 cups flour (240g)
3/4 cup sugar (180g)
1 sachet vanilla sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoon oil (80ml)
1/3 cup apple puree (60g)
5-7 fl. oz. (160-200ml) sparkling water
paring of half a lemon
4 tablespoons minced dried cranberries
2 tablespoons cocoa
Mix the flour, sugar, vanilla sugar, baking soda and baking powder. Stir in the oil and apple puree and add 5 fl. oz. of sparkling water (160ml) and agitate everything to a smooth dough. If the dough seems to be too dry add some additional water. Divide the bulk. Add the paring of a lemon and the cranberries to the one part, and stir in cocoa and some more sparkling water into the other. Divide it onto 12 cupcake-molds and bake it at 325°F for about 20 minutes.
In the meantime you may prepare the topping-cream:
This special topping is made on pudding-base, therefor it doesn't liquefy in summer...
12 fl. oz. soya-milk (400ml)
1 sachet of vanilla-pudding powder
3-4 tablespoons sugar
1 cup whte vegan chocolate (120g)
1 1/2 tablespoons vegetable shortening (25g)
1 1/2 tablespoons of vegan butter (25g)
Cook some pudding out of soya-milk, pudding powder and sugar and let it cool down afterwards. Dice the shortening and butter and melt it together with the white chocolate. Stir it into the pudding while it's liquid and anneal it for about 3 hours. That followed fill it into a icing bag and garnish the cupcake with it. Done:-)
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