Mock Hostess Vegan Cupcake Recipe

Mock Hostess Vegan Cupcakes Ingredients

1/2 c flour
2 1/2 T cocoa powder
3/4 t baking soda
1/4 t salt
1/2 c organic unbleached sugar
1/2 c water
3 T vegetable oil
1 1/2 t distilled white vinegar
1 t vanilla extract

Mock Hostess Cupcakes Filling Ingredients

1 c vegan whipping cream
6 oz non-dairy white chocolate, finely chopped

Mock Hostess Cupcakes Glaze Ingredients

3 oz non-dairy chocolate, finely chopped
3 T boiling water

Mock Hostess Vegan Cupcakes Directions

Position a rack in the center and preheat oven to 325 F.
Lightly grease twenty-four 1-3/4×3/4 (1-oz) muffin of biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
Mix in the organic unbleached sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.)
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.

Mock Hostess Cupcakes Filling Directions

In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly, stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Mock Hostess Cupcakes Glaze Directions

Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
Frost with vegan cream cheese.
Serve at room temperature.
Makes 22 to 24 miniature cupcakes.
Notes:
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

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White Chocolate Mousse Vegan Cupcake Recipe

White Chocolate Mousse Vegan Cupcakes Ingredients

6 oz non-dairy white chocolate bars
6 Foil cupcake liners
6 oz vegan white chocolate
4 oz vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine - 80% fat is best); warmed
1/4 c apple sauce
3/4 c soy yogurt
1/4 c soy milk

White Chocolate Mousse Vegan Cupcakes Directions

Melt chocolate in the microwave until melted.
Stir until smooth.
Using a small pastry brush; brush chocolate on the entire inside surface of the fluted cup; being certain to get into each pleat.
Opt for a second or third coat of chocolate if you aren’t sure you got all places covered.
Put in the freezer to harden.
Remove the cups, one at a time and very carefully peel off the foil, trying to handle as gently as possible.
If the chocolate breaks and the foil is still intact, just brush some more chocolate over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is.
Keep c in the freezer until you fill them with the mousse.
Melt chocolate in top of double boiler.
When melted, add warmed cream and stir until mix is smooth.
Remove from heat and cool to room temperature.
Mix 1/3 of the apple sauce, soy yogurt, and soy milk into the cooled chocolate to lighten and then fold in the remaining whites.
Fold the whipped cream into the yogurt/milk/apple sauce mixture and chill in the refrigerator until set.
Gently spoon the mousse into the chocolate cups, garnish with non-dairy chocolate curls or grated non-dairy dark chocolate.

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Cupcakes to be Relished by All

The cupcake which is most relished by most of the people is the chocolate cupcake recipe. The only two problems with the chocolate cupcake are that one consumes a lot of calories and sugar and secondly that it is really very difficult to prepare a good chocolate cupcake for your family. So, here are some really good recipes to help you out in the kitchen.

The recipe for the miniature cheese cake of white chocolate is rather simple. All you will need is a packet of chocolates, two ounces of butter, bases of cupcakes, one to two ounces of cream cheese, three eggs, 4 ounces of double cream and exactly one extract of vanilla extract. In addition to that, you will also need eight ounces of white cheese. To make the miniature cheesecake of white chocolate, the first step is to heat the crushed packet of chocolates and the butter until it melts. The next step is to pour out the melted mixture into the moulds of tin. As an alternative, you can also use greased ramekins that are oven proof. After you fill the mixture into the molding tins of cupcakes, keep the tins into the refrigerator till it settles down. The next step is to prepare the filling of the cake. Make a mixture of two ounces of cream cheese, three eggs, double cream, and exactly one extract vanilla. Blend the mixture in a food processor.

After this, is the most curtail step of the recipe. Melt eight ounces of white chocolate in a heart proof bowl. The bowl should be places in a pan of simmering water. Do not over heat the white chocolate. Do not let any water enter the bowl of white chocolate. If the water enters a bowl, the chocolate will surely seize up. Allow the molten mixture to cool slightly. The next step is the last and the most exiting step. The melted chocolate must be folded into the cheese. Drop the cheese cake mixture evenly into the molding tin. Then put it into the oven and then bake at 140 to 150 degrees Celsius for about 40 to 50 minutes. After the baking has been finished allow the chocolate cupcakes to be cooled in the refrigerator. In winter you can also have the chocolate cupcakes when they are still warm. You can also decorate the cakes with dark chocolate curls or with strawberries.

That surely will make one’s mouth water!

This is Maddy Magee from www.newcookingideas.net  I’m coming to you with an article related to cooking. If you’d like to find out more please visit my website www.newcookingideas.net


- Maddy Magee