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Miriam’s Rose Cupcakes

(yields 12 cupcakes)

240 g soy milk
1 tsp apple vinegar
130 g flour
30 g cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
150 g sugar
65 g rapeseed oil
1 tsp vanilla extract
½ tsp almond/chocolate/vanilla extract

Preheat the oven to 180°C / 350°F (upper & lower heat) or 160°C / 320°F (convection) and line the muffin try with paper cups.
Mix soy milk with vinegar and let it curdle for a few minutes.
In the meantime, sieve flour, cocoa powder, baking soda, baking powder and salt into a separate bowl and mix them using a whisk.
Add sugar, oil and flavor extracts to the soy milk and whisk until fluffy.
Combine the dry and liquid ingredients and whisk, but only until any of the bigger lumps are gone. Smaller ones dissolve while baking.
Fill the paper cups to about two thirds. Bake for about 20 minutes (stick test), then take them out of the oven.
Wait five minutes, then take them out of the muffin try and let them cool completely on a grill.

75 g margarine (room temperature)
60 g shortening (room temperature)
60 g icing sugar
60 g vegan white chocolate
3 heaped spoonfuls (tbsp) seedless raspberry jam

Using a mixer on highest settings, combine margarine, shortening and icing sugar into a homogenous mousse.
Carefully melt the chocolate (perhaps in a bain-marie), making sure it does not get too hot. Quickly whisk it into the mousse, then add the jam.
Put the icing on the cooled(!) cupcakes using an icing pipe with a star-shaped end (16 mm).

Cut vegan nougat (cooled) into slices of 1.5 x 1.5 x 0.5 cm. Partly fill the paper cups with batter, put in a slice of nougat, then fill them to two thirds.