you have friends, acquaintances, family members, who believe that vegan food can taste bland? Tofu that the spawn of evil? And that anyway no decent cake without eggs concluded get? There you go, revenge is sweet, and comes in the form of super chocolaty cupcakes. These delicious cupcakes will convince everyone that vegan food can also be super-delicious and decadent. It is best for you but you keep that mousse Tofu is made, at least until the cupcakes are eaten. And then you can laugh your villain laugh.
Perfect for the holiday season got the cupcakes I also missed red noses.
Have fun baking!
PS: Cupcakes are not only happy whingers and grouch, but also very generous people and other vegans intended anyway!
Cupcakes (12 pieces) (from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz)
230ml soya milk
1 teaspoon cider vinegar
150g sugar
75ml oil
1 teaspoon vanilla extract or 2 tsp vanilla sugar
150g flour 40g cocoa powder
1 / 2 teaspoon baking powder (about 2 grams)
3 / 4 teaspoon baking soda / baking soda (about 3 grams)
3 / 4 teaspoon baking soda / baking soda (about 3 grams)
1 / 4 teaspoon salt
Preheat the oven to 180 degrees. 12 cupcake tins with paper cases interpret. The soy milk with the vinegar mix and set aside about 5 minutes. Then add the oil, sugar, and vanilla extract and stir until foamy. In a second bowl, combine flour, cocoa powder, baking powder, baking soda and salt and pour into two portions to the liquid ingredients. see mixing (by hand, not with the blender!) until no large lumps, some small are ok. On the cupcakes-molds . Divide Bake 18-20 minutes until a toothpick, stabbed into the center comes out clean.
Preheat the oven to 180 degrees. 12 cupcake tins with paper cases interpret. The soy milk with the vinegar mix and set aside about 5 minutes. Then add the oil, sugar, and vanilla extract and stir until foamy. In a second bowl, combine flour, cocoa powder, baking powder, baking soda and salt and pour into two portions to the liquid ingredients. see mixing (by hand, not with the blender!) until no large lumps, some small are ok. On the cupcakes-molds . Divide Bake 18-20 minutes until a toothpick, stabbed into the center comes out clean.
Chocolate Mousse
170g mix vegan dark chocolate
170g silken tofu
170g silken tofu
30ml soy milk
1 / 2 teaspoon vanilla extract or some vanilla sugar
silken tofu, soy milk and vanilla extract smooth in a blender . Carefully melt the chocolate in a saucepan over very low heat. To give tofu, mix it well and refrigerate overnight.
Decorating
something vegan white chocolate, pomegranate seeds
shredded pastry bag
The very Cupcakes good (= complete) let cool. The cold mousse to fill the pastry bag, and aufdressieren the cupcakes with it. Sprinkle with grated chocolate, to complete two pomegranate seeds set on the top. doiWin
silken tofu, soy milk and vanilla extract smooth in a blender . Carefully melt the chocolate in a saucepan over very low heat. To give tofu, mix it well and refrigerate overnight.
Decorating
something vegan white chocolate, pomegranate seeds
shredded pastry bag
The very Cupcakes good (= complete) let cool. The cold mousse to fill the pastry bag, and aufdressieren the cupcakes with it. Sprinkle with grated chocolate, to complete two pomegranate seeds set on the top. doiWin
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