Today I want to share my favorite cupcakes recipe with you…
… I made these vegan nougat cupcakes two weeks ago and they were soooo good – I am actually thinking about them almost every day since 😉
These cupcakes are sweet, yummy and just sooo good – they have a piece of nugat in the middle as a small surprise and the topping is incredibly delicious 🙂
They are actually pretty easy to make – even though I always find it hard to put the topping on top in a good-looking way (as you can see) but hey, its about the taste, right ;)?
What you need:
For the topping:
A little bit of vanilla
1/2 a teaspoon of carob gum
100 g icing sugar
A little bit of cocoa powder
For the dough:
2 teaspoon natron
Dash of salt
60g cocoa powder
150g soy yoghurt
2 teaspoon white vinegar
How to do:
First the topping: First you will have to make a pudding by blending a small part of the soymilk with the starch, the vanilla and the carob gum. Heat the rest of the soymilk and add in the starch-mix. Bring to boil and then take from the hotplate and add the nugat to the pudding. Finally mix the margarin with the icing sugar and add slowly the pudding to the margarine-sugar mix, blend well and leave in the fridge for at least one hour.
For the dough: Just blend together all the ingredients one after the other and blend until you have a nice smooth dough. Then take your baking cups or your muffin baking form and fill the cups or forms HALF, then add a piece of nougat and fill up the cups or muffins. Like that you will have a sweet smooth nougat surprise in the middle of the cake 🙂
Bake the cakes at 190°C for some 18 minutes. Then let cool down before adding the topping.
This recipe is from the German cook book La Veganista Backt