...another lovely cupcake recipe :-)

For 6 cupcakes:

4 oz / 1 cup spelt flour (120g)
2 oz / 1/2 cup raw cane sugar (60g)
1 sachet Bourbon-Vanilla
1/3 sachet baking powder
grated peel of a lemon
1 fl. oz. sunflower oil (30ml)
3 fl. oz. mineral water (100ml)
1 tbsp. black sesame

Mix flour, sugar, baking powder and lemon peel, then add oil and water and stir it to a smooth dough. Divide onto 6 cupcake pans and sprinkle with sesame. Bake at 340°F (170°C) in a fan oven for about 25 minutes (skewer test); let it cool.

For the ganache:
3 1/2 oz. white vegan chocolate (100g)
2 fl. oz. oat based cream (not sweet) (50ml)
2 tsp. elder jam (or currant jam)

Melt the chocolate and stir in the cream. Purée the jam till it's free from lumps and fold it into the ganache. Wait for about an hour till the ganache is compact, then fill it into a pastry bag and decorate the cupcakes.

Thousands greeting to all of you!!

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