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Sunday, 13 September 2020

Vegan S'mores Cupcakes recipe

Vegan.

A buttery biscuit base, rich chocolate cake, with a chocolate fudge core topped with a fluffy marshmallow, and vegan marshmallows.

It looks like you're campfire ready! 
Add a drizzle of chocolate fudge sauce or chocolate ganache and cookie crumbles to finish off these decadent cupcakes. 

S'mores are an American campfire dessert that I took inspiration from to make these cupcakes and they turned out perfect- Y U M!

September is calling for those ultra cosy, seasonal desserts.

    Check out the listed S'mores recipes below:
I made a delicious chocolate buttercream, then topped that off with a swirl of vegan marshmallow meringue.
This meringue is unlike buttercream, in the sense it doesn't use any butter, instead it uses aquafaba.

How do you make vegan meringue?
Normal / the classic meringue uses the whites of eggs, egg white. As we want to veganize the 'normal' meringue, you need to use chickpea brine, commonly known as aquafaba.
Aquafaba is perfect for making meringue. The protein of the water from a cake of chickpeas resembles egg whites and how they behave. 

To stabilize the aqufaba for meringue, you need to add in sugar and cream of tartar powder.

These cakes are light and fluffy, with a rich chocolate flavour light crunch from the toasted meringue and biscuits. 
They're warming and filling and perfect for any occasion!
You're going to love them...I promise!

Preparation:
1 hour
Baking time: 18-20 minutes
Makes: Around 6-8
Level: Easy
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 Ingredients for the base
-6 plain biscuits
-2 tablespoons of dairy-free butter

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

Ingredients for the core
Ingredients for the chocolate buttercream
-100g of dairy-free butter
-130g of icing sugar
-30g of cocoa powder
-1 teaspoon of vanilla extract

Ingredients for the meringue
-210g of chickpea brine (aquafaba)
-160g of icing sugar
-1 teaspoon of cream of tartar

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Method (biscuit base)
1. Place the biscuits into a blender or food processor and whizz up until fine crumbs.

2. Melt the dairy-free butter, then add it to the biscuits and fold together until like wet sand.

3. Line a cupcake tin with cupcake cases and add a tablespoon of the biscuit mixture into the cupcake cases. 
Press the biscuit mixture to the base of the cases using a small glass, spoon or your hands. Anything to make it compressed.
Set aside.

Method (chocolate cupcakes)
1. Preheat your oven to 180 degrees c.

2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

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 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, over the biscuit bases.
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 (chocolate buttercream)
1. Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment. You can use a hand whisk or electric whisk.

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

3. Transfer the buttercream into a piping bag fitted with a patisserie tip nozzle and pipe a low swirl of buttercream ontop the cupcake. 

Method (meringue)
1. Place the chickpea brine into a small saucepan and place on the hob over medium heat.
Simmer until it reduces to about 1/3 of the original mixture.
Once reduced, set aside to cool.
Reducing the aquafaba makes the meringue more stable. I highly suggest not skipping this step.

2. Place the cooled aquafaba into a mixing bowl and whisk on high speed until foamy, then add in the cream of tartar. This will take around 5 minutes.
I use my Kitchenaid stand mixer with the balloon attachment.
You can use an electric hand whisk.

3. Add in the sugar and continue to whip up until stiff peaks form and its glossy.
This will take 5-8 minutes on high speed.

4. Transfer the meringue in a piping bag fitted with an open star tip, then pipe a swirl of meringue on top of the chocolate buttercream.

5. Lightly torch the meringue with a blow torch, and decorate with fudge sauce or melted chocolate, biscuit crumbles, a vegan marshmallow and square of dairy-free chocolate (optional). 


These cupcakes without the meringue can be stored in the fridge or at room temperature in a sealed container. 

Once you pipe the meringue onto the cupcakes, serve within a few hours. 
This kind of vegan meringue can become runny, so its best eaten soon after piping.


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