New Vegan Baking by Ana Rusu

Author:Ana Rusu [Rusu, Ana]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2023-04-15T00:00:00+00:00

Preheat the oven to 370°F (175°C) and set an oven rack in the middle position. Place cupcake liners in a standard muffin tin.

To make the cupcakes, place the flour, sugar, cocoa powder, vanilla, cardamom, cinnamon, espresso powder, baking powder, baking soda and salt in a medium bowl. Mix well to combine.

In a separate bowl, mix the oat milk, vinegar, oil and applesauce. Whisk to combine.

Pour the liquid mixture into the dry ingredients and fold in the flour until just combined.

Pour the batter into muffin tins, filling two-thirds of the cup. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Remove the cupcakes from the oven and cool for 2 minutes, then use a fork to help transfer the muffins to a cooling rack. Cool completely.

While the cupcakes cool, to make the Tahini Buttercream, place the sugar in a blender and blend until very fine, similar to the texture of confectioners’ sugar. In the bowl of a stand mixer, beat the vegan butter and tahini until well combined and creamy. Add the blended sugar and continue beating. Add the vanilla, cardamom, vegan cooking cream and salt. Beat until smooth and fluffy, about 5 minutes, adding an additional teaspoon of cooking cream, if needed. When ready, transfer the buttercream to a piping bag with your preferred nozzle and set aside.

To assemble the cupcakes, place the cooled cupcakes on a wide serving plate and decorate each cupcake with the Tahini Buttercream. Sprinkle the tops with the cocoa nibs and sesame seeds and serve.

The cupcakes will keep for up to 3 days, refrigerated in an airtight container.

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