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Tuesday, 18 June 2019

Ginger S'mores cupcakes recipe | Ft DeDietrich

Vegan, quick & easy.

Let's welcome some of the most moorish cupcakes that have ever existed.
A ginger cookie base, with a chocolate sponge, topped with a swirl of toasted meringue and grated dairy-free chocolate.

I baked these cupcakes in my DeDietrich oven. 

There are honestly no words to describe how incredible this oven (and company is)!
It's a dream to be able to work with them and use their amazing oven! It's always a talking point in my kitchen!

The oven bakes cupcakes, sponges etc beautifully, with an all round even bake- I love it!

I have the 'Platinum collection' oven, which comes with a touch screen and an 'easy to use' twist menu button.

It has a large touch screen, which is clear to read with loads of options- including:
-Defrost function
-Drying function
-12 cooking functions
-Soft close door
-DX1 display
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!

Check out their range of ovens here. I personally highly recommend it!

I use my oven to bake everything you see on my Instagram & website! The amount of settings and technology it has is incredible and it bake's desserts to perfection. 

I used the Fan Oven setting to help me make these yummy cupcakes!
I took inspiration for the photos from my friend on Instagram, The Loopy Whisk

These cakes are light and fluffy, with a rich chocolate flavour and a hint of ginger. 
They're warming and filling and perfect for any occasion!
You're going to love them..I promise!

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

...
Ingredients for the cookie base
-80g of ginger cookies
-2 tablespoons of dairy-free butter (melted)

Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-1 teaspoon of ground ginger
-2 tablespoons of cocoa powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (melted)

Ingredients for the meringue
-100g of chickpea brine (aquafaba)
-75g of golden caster sugar
-1 teaspoon of vanilla extract
-1 + 1/2 tablespoons of cream of tartar
...

To make the cookie base
Step 1- Line a cupcake tin with cupcake cases.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the butter.

Step 4- In a bowl, add in the crushed cookies, pour over the melted butter and mix until like wet sand.

Step 5- Press a tablespoon of the mixture into each cupcake case, making sure to compact it using a spoon or clean hands. 
Set aside.

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, ground ginger, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- On top of the cookie base, fill the cupcake cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting/decorating.

To make the meringue
Step 1- Drain the chickpea brine from a can of chickpeas and place into a mixing bowl.
Whizz up on high until foamy, then add in the cream of tartar.
I use my stand mixer with the balloon attachment.
You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip until stiff meringue peaks form.

Step 3- When thick & glossy, add in the vanilla.

Step 4- Place the meringue into a piping bag fitted with a star tip nozzle and pipe a swirl of meringue onto each cupcake.

You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.

Decorate the cupcakes with a sprinkle of grated dairy-free chocolate.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge.
Best eaten within a few days.

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This is a paid collaboration with DeDietrich.
 A huge thank you to DeDietrich for collabing on this recipe with me!

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