“Life is short, eat more cupcakes!”
These winter days are pretty taught. Most of us are dealing with this sort of lockdown situation which won’t allow to fully live the Christmas’ spirit which is all about spending time with our beloved ones to warm up our hearts sharing our presence and gifts to each another.
Having lots of spare time home I had to create a new routine to feel cozy while enjoying a good movie in front of the fireplace or reading a book… What else could be better to accompany these moments with a cup of chai tea with one or two vegan cupcakes?
These beauties are totally vegan and pretty healthy as well since I used oat flour and coconut sugar which is a much healthier option than white sugar. Easy to bake as well!
Let’s get into the recipe!
For 6 cupcakes
- Oat flour 60 g
- Dark chocolate 40 g
- Vegan butter 60 g
- Coconut sugar 60 g
- 1 tablespoon of applesauce (replaces the egg)
- Rice milk 20-30 g
- Cocoa powder 10 g
- Baking powder 2 tsp
- 400 g of vanilla soy yogurt
- 2 teaspoons of pitaya powder (or 1 teaspoon of natural red coloring powder such as beetroot powder)
WHAT TO DO
The night before, let the soy yogurt to drain out the water in the fridge wrapped in a linen cloth over a colander with a container underneath to collect the liquid. Use a light weight on top such as a cup to aid the process. The next day the yogurt will have the consistency of a sort of frosting.
Preheat the oven to 180 C. To prepare the cupcakes, take a bowl and put in all the powders except the sugar, melt the dark chocolate at bain marie and set aside to cool down. Whip the margarine with the sugar and add in the apple puree. Add the rice milk and melted chocolate while keep whipping. Now Add the powders in quickly not to develop too much gluten. With a pastry bag fill the cupcakes cups by 3/4 and bake at 180 for 15-20 minutes. Allow to cool and decorate with the frosting obtained from the soy yoghurt to which you have added the powdered pitaya or any other natural food coloring using the proper sac-a-poche tip to make the rose petals, other way just use the classic tip to male the typical cupcakes frosting shape.
Pretty easy wasn’t it? Now you just have to try yourself, let us know nd share your creations tagging our Instagram page!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.