Vegan Cupcakes: Delicious and Dairy-Free Recipes to Sweeten the Table by Toni Rodríguez

Vegan Cupcakes: Delicious and Dairy-Free Recipes to Sweeten the Table by Toni Rodríguez

Author:Toni Rodríguez [Rodríguez, Toni]
Language: eng
Format: epub, azw3, pdf
Publisher: Skyhorse Publishing
Published: 2015-11-17T00:00:00+00:00


CHEESECAKE and

Pumpkin Cupcakes

Ingredients YIELDS 12

· 1 ¾ cups (200 g) digestive biscuits

· 1 stick (100 g) margarine · 1 teaspoon cinnamon · 1 ¼ cups (300 g) vegan cream cheese · 2 tablespoons (15 g) wheat flour

· ½ cup (90 g) sugar · 2 ½ tablespoons (40 g) vegetable cream · 1 orange · ⅓ cup (45 g) cornstarch · ⅔ cup (150 g) pumpkin

· ¼ teaspoon cinnamon · a pinch of nutmeg · a pinch of ground cloves · a pinch of cardamom

Decoration:

· 1 cup (250 g) vegetable cream · 3 ounces (80 g) toffee

1 Peel and cut pumpkin into cubes. Boil until it is tender. Store in a cool place.

Crush the biscuits and mix with margarine and cinnamon. Place in the mold.

In a bowl, mix the flour and sugar. In another bowl, beat the cheese, and gradually add the mixture. Grate the orange peel and mix with cream, diced pumpkin, cinnamon, cardamom, nutmeg, cloves, and cornstarch. Gradually add this mixture to the cheese and continue beating. Pour the batter into each cupcake liner.

2 Bake at 300° F (150° C) for 1 hour in a water bath. Store them in the refrigerator for 3 hours before taking them out of the mold.

3 Whip and mix the cream with pre-melted toffee and decorate each cupcake. Sprinkle with a little cinnamon.



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