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Monday, 6 July 2020

Vegan Hostess Cupcakes recipe

Vegan.

Starting the week off right with a fresh batch of chocolaty cupcakes. 
Who's in?

Light and crumbly chocolate cake, with a creamy filling, topped with a silky smooth chocolate ganache and the classic cream swirl.


What is a Hostess cupcake?
From my knowledge, hostess cupcakes are an American cakey dessert.
I've seen them come in packets, kind of like the UK version of a Mr.Kipling cake.

I tried one of these cakes in 'By Chloe' in London and I really wanted to make my own as I really enjoyed it! 

I've made a rich chocolate sponge, and a creamy vanilla filling which works perfectly together, then obviously dunked into chocolate.
I've made my extremely easy 2 ingredient chocolate ganache which sets at room temperature. 

     These cupcakes would be great for:
  • Parties
  • Movie nights
  • Family gatherings
  • Anyone with a love for all things chocolate!


Preparation: 20 minutes
Baking time: 18-20 minutes
Makes: Around 8-10
Level: Easy
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Ingredients for the cupcakes
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-3 tablespoon of cocoa powder
-100g of caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g  of coconut oil (melted)

Ingredients for the cream filling 
-120g of dairy-free butter 
-220g of icing sugar
-1 teaspoon of vanilla extract

Chocolate ganache
-100g of dairy-free chocolate 
-60g of dairy-free cream
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Method (cupcakes)
1. Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

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'.

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

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

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

6. Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

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.

8. Place the cupcakes on a cooling rack and allow to cool fully before frosting.

Method (cream filling)
1. Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

2. When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla extract.
Whizz together until fluffy & fully combined.
Add a splash of dairy-free milk if too thick.

3. Transfer the buttercream into a piping bag fitted with a round tip nozzle.

4. Core the cupcakes and fill with some buttercream.

5. Add leftover filling into a piping bag fitted with a small round tip nozzle.
 (This is for the decoration).

Chocolate ganache
1.  Place the dairy-free cream into a saucepan.
 Gently heat until it comes to a light simmer then turn off the heat.

2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine. 

3. Dunk each cupcake into the ganache.

4. Pipe a swirl of the cream filling onto of each cupcake.

5. Place into the fridge to fully set. This will take 15 minutes.


Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days.

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