Do you like caramel? [YEAH!] Mangos? [YAY!] Cupcakes? [YASSS!] Here’s a ridiculously simple recipe for most decadent guilt-free mini cupcakes + one guilt-laden frosting *option* for hedonists among ya.
1. Mini Cupcakes Mango-Caramel recipe – vegan, gluten-free, sugar-free
2. Caramel & Cream Cheese Frosting recipe – vegan, gluten-free, sugar-free
Aaaaand… an alternative frosting for those who need their sugar fix on a bank holiday because, hey, I’m not here to judge you:
3. White Chocolate & Mango Ganache recipe – vegan, gluten-free, but obviously with added sugar from vegan white chocolate
Mini Cupcakes Mango-Caramel
Using a spoon, mix 70 g gluten-free flour, 60 g coconut sugar, 15 g almond flour, 1.5 tablespoons baking powder, a pinch of cardamome and a pinch of salt in a mixing bowl.
Whisk that mango puree with 30 ml organic canola (rapeseed) oil and add to the dry ingredients, blend well, adding 2 tablespoons organic apple spritzer (alternative: 1.5 tablespoons natural fizzy water and 0.5 tablespoons lemon or apple juice). The batter must look and feel like very thick, slow, somewhat mousse-textured pancake batter.
NOTE #1 IT’S NATURE, BABY:
Depending on the ingredients natural dryness or moisture, you might need a bit more apple spritzer to obtain the batter quality described above.
NOTE #2 SWEETNESS:
If you love particularly sweet pastry (I don’t, so this recipe is perfect for me as is), add 80 g coconut sugar.
Fill the paper cups with batter up to two thirds.
Caramel & Cream Cheese (Vegan) Frosting
Once the cupcakes are ready and cooled, it’s frosting time!
Vegan cream cheeses are available in fabulous quality these days, and Soyananda is clearly one of my favourite products from 2014 and looking good for 2015 🙂
Grab one 125 g pack of vegan cream cheese. The less additives, the better, that’s why I love Soyananda – for that, and for the added Omega 3. I have seen some brands thicken their so-called cream cheeses with flour, well that’s crap. But I digress. If there’s any liquid inside, pour away. Next, fold in coconut sugar to taste. Blend well until the vegan cream cheese becomes caramel-coloured but some coconut sugar bits are still visible – this will create a nice and soft caramel fudge-y bite. If you love salt caramel, add a hint of natural sea salt but don’t overblend. Next, scoop the frosting into a pastry tube and decorate!
Alternative Topping Recipe:
White Choc & Mango Ganache
Again, it’s super simple: break one 200 g vegan white chocolate bar into chunks and put into bain-marie until it melts. Stir in 1 teaspoon of grated organic lemon peel (fresh or dry) and what’s left of the mango, mashed or chopped. Decorate, let cool for about an hour.
Go for mashed or puréed mango if you want a more refined frosting (it can be decorated using a pastry tube) or go for chopped if you prefer a bite of fresh fruit and the more casual look – then you’ll have to scoop the ganache on top of your cupcakes.
Now, frostings are a great field for imagination and experimenting. Avocados, silken tofu and vegan butter all can provide a good basis for cupcake toppings. So if you like, share your most experimental and unusual frostings (edible and tasty won’t go amiss either) in the comments below.
Well, well, I’ll catch you coming week when our Quest takes the next surprising turn. And for now, Adventurers:
For my Berlin-based readers, here’s something I’ve shared on Twitter today, namely: my favourite chocolate presents this Easter.
For fair-trade and organic, my favourite are the Schönenberger Swiss-made chocolate bunnies: reduced number of ingredients, fine taste – both the milk chocolate and vegan-friendly options. The bunny shapes are pretty enough for any age really 🙂 Available at most organic supermarkets.
For artisanal made-in-Berlin quality Du Bonheur wins hands down. This year, the local pâtissier offers filled chocolate eggs and these very cute chocolate sheep.
Links (affiliate-free, as usual):
Du Bonheur Berlin – or head over to Du Bonheur Facebook page and like the sugary hell out of them!