Vegan Black Forest Cupcakes

By ROBandSEAN

Loaded with juicy dark cherries and vegan fluffy butter-cream frosting these Vegan Black Forest Gateaux Cupcakes are a serious dessert suitable for many!

Ingredients

• CUPCAKE:
• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon Cherry brandy or Cherry liquor
• VEGAN FLUFFY BUTTER CREAM FROSTING:
• 1/2 cup non-hydrogenated shortening
• 1/2 cup non-hydrogenated margarine
• 3 1/2 cups icing sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla essence
• 1/4 cup soy milk or soy creamer
• FILLING:
• 1 (10 ounces/250-280g) bag frozen cherries, thawed
• 2 tablespoons sugar
• 1 tablespoon arrowroot
• 3 tablespoons pomegranate juice or water
• 1 tablespoon Cherry brandy or Cherry liquor
• GLAZE:
• 3 table spoons cherry brandy or cherry liquor
• 1 tablespoon sugar

Details

Servings 8
Adapted from gourmetcaravan.blogspot.com

Preparation

Step 1

Preheat oven to 180˚C and line muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).

Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and let cool completely.


To Make filling

In saucepan over medium heat, combine thawed cherries and their juice, and sugar. Stir till mixture starts to simmer, about 4 to 5 minutes. Whisk together arrowroot and pomegranate/water juice in a small bowl or cup, the steadily pour into the cherries, stirring constantly. Keep stirring; the mixture will rapidly thicken. Remove from heat and add the brandy/liquor, allow to fully cool.

Make the Vegan Fluffy Butter Cream Frosting

1.

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add vanilla and soy milk, beat for another 5-7 minutes until fluffy.

To assemble

1.

With a large spoon or knife dig out a cone from the top of each cupcake, leaving a hallowed out centre. Set the cones aside.

2. Make the glaze by combining 2 tbsp water, brandy/liquor and sugar in a small saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat, simmer for 2 minutes, remove from heat to cool. Use on cupcakes warm.
3. Drizzle warm glaze into the centre of the cupcakes and brush glaze onto the top of the cake. Fill the centre of the cupcakes with 2-3 cherries and sauce. Add a small dollop of frosting on the top of the filling and place the tops back onto the cupcakes. Pipe another dollop of frosting onto top of cupcakes and sprinkle with shaved chocolate and a glazed cherry. These cupcakes taste better if allowed to sit for an hour before serving.