April 17, 2014

Isa's Punklicious Vanilla Bean Cupcakes

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Vegan Vanilla Bean Cupcakes-3 (1 of 1)

Isa's Vanilla Bean Cupcakes are surely awesome. They taste punklicious even without eggs and dairy products. They also keep moist at room temperature for two days (well, that's how long the cupcakes last at this household). You can hear the crunch of vanilla beans every time you take a bite. It's impressive.

I make them gluten-free as well, so that is a bonus.


Vegan Vanilla Bean Cupcakes-1 (1 of 1)

I am sending these cupcakes to Marnelli of Sweets and Brains for Sweet New Zealand event she's organizing this month. 

So here's what I do with Isa's Vanilla Bean Cupcakes with Ganache.

Vegan Vanilla Bean Cupcakes-2 (1 of 1)

Isa's Vanilla Bean Cupcakes with Ganache
by Isa Chandra of Post Punk Kitchen

I substitute all purpose flour with gluten-free flours mixed with almond meal so it will be safe for me and my children, since we are gluten intolerance. I also reduce the sweetness of the cupcakes and use the ganache to be the filling instead of using it as the frosting. 

Cupcakes Batter
1 cup unsweetened almond milk (I use rice milk)
1 teaspoon apple cider vinegar (I use 2 tsp freshly squeezed lemon juice)
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup potato starch
1/4 cup almond meal
1 teaspoon Xanthan Gum (my gluten-free modified version)
2 tablespoon cornflour
3/4 teaspoon baking powder (I use 1/2 teaspoon)
1/2 teaspoon baking soda
1/2 teaspoon salt (I use 1/4 teaspoon)
1/3 cup canola oil (I use rice bran oil)
3/4 cup sugar (I use 1/2 cup homemade vanilla sugar)
1 1/2 teaspoon pure vanilla extract
1 vanilla bean, split and scrapped

Ganache
1/3 cup amond milk
1/3 cup semi sweet chocolate chips (I use Whittaker's 72% Dark Ghana, chopped coarsely)
2 tablespoon maple syrup (I use honey)

Cupcakes
Preheat the oven to 160C. Line 12 hole muffin tins with cupcake papers. Isa sprays her cupcake liners but I just leave them as they are. Put the milk and lemon juice in a bowl and whisk well. Set aside.

Combine and sift all the flours, baking powder, baking soda, Xanthan Gum and salt in a mixing bowl. Add in almond meal and mix well.

Measure the sugar and mix in the vanilla seeds. I use my hands to blend the seeds into the sugar so they will be incorporated well. Mix it into the combined flours.

Put oil into the combined milk and lemon juice, mix well. Make a well in the mixed flours, almond meal and sugar. Pour the combined oil, milk and lemon juice into it, mix well. There won't be any lump. The mixture should be like pancake batter although mine is a bit thicker.

Spoon a little batter at a time on the bottom of each cupcake papers. Spoon in the firm ganache in the middle of each cupcake, then top with the rest of the cupcake batter. Bake for 20-22 minutes or until golden brown. 

Ganache
Bring the milk to boil in a small saucepan, lower to simmer. Add in the chopped chocolate and honey. I just take the saucepan off the stove as soon as I see the chopped chocolate has started to soften and mix the mixture thoroughly with a little balloon whisk until smooth. Leave this ganache in the fridge overnight before I make the cupcakes the next day. Roll the cold ganache into balls and put them in the centre of each cupcakes.

5 comments:

Alessandra said...

This is a great recipe Arfi, I am always looking for good vegan recipes, especially sweet baking!

In regards to alternative milks, there are a lot of different types now, almond is my favourite but it doesn't taste like the one in Italy, then there is oat, and even coconut… but my daily milk is soy milk, pity that your body doesn't like it.

Ciao
Alessandra

Alessandra said...

PS
+1!

Mariska F. said...

Salam kenal Mba Arfi! Kagum ada food blogger Indo yg dari NZ juga :)
The cupcake looks so yum... and prob a healthier version using all the substitutes to make it more health-friendly ^^

Mindy Jordan said...

Ah kangen mampir di "rumah" mu lagi, mBa. The recipe sounds good. Perlu dicoba sepertinya nih.

arfi binsted said...

Mariska: hello lovely. Saya sudah lama blogging, sejak 2005 hehehe... NZ is my home at the moment. Stay in touch ya.

Mindoel: siiippp!! danke.