CHOCOLATE VANILLA CUPCAKES (DAIRY FREE)

ACTIVE TIME 25 min

TOTAL TIME 1 d 5 h 10 min

DIFFICULTY easy

SERVINGS 18 portions

INGREDIENTS PREPARATION

Vanilla coconut icing Vanilla coconut icing

· 175 g blanched almonds · 700 g water · 200 g coconut cream · 50 g pure maple syrup · 20 g honey · 1½ tsp agar agar · 1½ tbsp cornflour · 30 g raw cacao butter · 1½ tsp vanilla bean paste

1 Place a large bowl onto mixing bowl lid and weigh almonds and water into it. Set bowl aside to soak overnight.

2 Place almonds and water into mixing bowl and blend 1 min/speed 8 or until smooth.

3 Line a jug with a nut milk bag or muslin cloth and pour mixture into it. Squeeze firmly to extract as much milk as possible. Set milk and pulp aside. Clean and dry mixing bowl.

4 Insert butterfly whisk. Place coconut cream, syrup, honey, agar agar and 310 g of the reserved almond milk into mixing bowl and whisk 4 min/100°C/speed 3, then simmer 6 min/90°C/speed 3.

5 Place a bowl onto mixing bowl lid and place cornflour into it. Weigh 60 g of the reserved almond milk into bowl and stir to combine. Add almond milk mixture to mixing bowl and whisk 3 min/90°C/speed 3.

6 Add cacao butter and vanilla bean paste and mix 10 sec/speed 3, until well combined. Remove butterfly whisk. Transfer into a bowl and allow to cool (approx. 20 minutes). Cover with a piece of baking paper and place into refrigerator for 1 hour or until set. Clean and dry mixing bowl.

7 Place cooled mixture into mixing bowl and blend 20 sec/speed 5 or until silky smooth. Transfer into a sealable container and place into refrigerator to set (approx. 2-3 hours). Clean and dry mixing bowl.

Chocolate cupcakes Chocolate cupcakes

· 150 g raw sugar · 200 g plain flour · 40 g Dutch cocoa powder · 2 tsp baking powder · 4 eggs · 140 g grapeseed oil · 2 tsp vanilla bean paste

8 Preheat oven to 160°C. Line 2 x 12-hole muffin trays with 18 cupcake liners (9 cupcake liners into each tray).

9 Place sugar into mixing bowl and mill 1 min/speed 10. 10 Add remaining cupcake ingredients, 200 g of the reserved almond pulp and

120 g of the reserved almond milk and mix 30 sec/speed 3. 11 Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3 or until

combined. Place 2 tablespoons of batter into each cupcake liner and bake for 15-20 minutes (160°C) or until a wooden skewer inserted into the centre of the cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.

12 Transfer icing into a piping bag and decorate cupcakes as desired before serving.

USEFUL ITEMS

· 3 bowls (2 medium, 1 large)

· jug

· nut milk bag or muslin cloth

· baking paper

· sealable container

· 2 x 12-hole muffin trays

· cupcake liners

· wooden skewer

· wire rack

· piping bag with a plain, round

nozzle (1.5 cm)

TIPS

· During the cooler months, icing is best left at room temperature for 10-15 minutes

before piping. · Icing can be stored in a sealable container in the refrigerator for up to 2 days. You

can store cupcakes in a sealable container for up to 3 days. To book your TM5 Cooking Experience, get in touch with your Consultant, contact us online or on 1800 004 838.