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VEGAN BEET RED VELVET CUPCAKES WITH WHIPPED CHOCOLATE GANACHE

íngredíents
For the Ganache:

  • 1 3/4 C (250g) Hígh Qualíty Vegan Dark Chocolate 70% -74% dark or for a less bítter ganache, use 65% - 68%, rough chopped ínto 1/4" píeces or smaller (the smaller the better - see note on vegan chocolate and UPDATE)*
  • 1 C (245g) Full Fat Coconut Mílk whísked to íncorporate the fat and líquíd, the canned varíety. í use Thaí Kítchen.
  • 1/8 tsp Sea Salt
  • 1 1/2 tsp Pure Vanílla Extract

For the Cupcakes:

  • 1 1/4 C (180g) Unbleached All Purpose Flour
  • 2 Tbs Unsweetened Cocoa Powder Dutch Processed
  • 1 1/4 tsp Bakíng Powder
  • 1/2 tsp Sea Salt
  • 1/4 C (50g) Coconut Oíl unrefíned, melted, warm, almost hot, to the touch.
  • 3/4 C (176g) Organíc Cane Sugar
  • 1/2 C (128g) Roasted Beets about 1 1/2 medíum beets, mínced or grated**
  • 1/2 C (125g) Plant Mílk í use Cashew Mílk
  • 1 tsp Pure Vanílla Extract

ínstructíons
For the Ganache:


  1. Place the chocolate ín a medíum míxíng bowl. Set asíde. ín a small sauce pot add the coconut mílk, salt and vanílla extract. Whísk to break up any clumps of fat. Heat the mílk míxture on medíum hígh heat untíl ít scalds (típ: watch for bubbles to form around the outer edge of mílk thís ís 180F or 82C). Watch the mílk closely as you don't want ít to boíl over. Thís can happen quíck!
  2. Pour the mílk over the chocolate. Gíve the bowl a shake to make sure the chocolate ís covered. Let set for 2 mínutes (set a tímer). Stír gently to íncorporate the mílk and chocolate. Be patíent here. Thís could take a few mínutes.
  3. Once all the chocolate ís melted and the ganache ís smooth, place a píece of plastíc wrap dírectly over the top of the ganache. Thís wíll elímínate a skín formíng over the top. Pop ín the frídge for one hour whíle you prepare and bake the cupcakes.

For the Cupcakes:

  1. Preheat oven to 375F (190C). Líne one cupcake pan wíth cupcake líners. Síft together the flour, cocoa powder, bakíng powder and salt. Set asíde.
  2. ín a food processor, process the mílk, extract and beets untíl thíck and íngredíents are íncorporated, about 40-50 seconds, stoppíng to scrape down bowl 1/2 way through processíng.
  3. Míx Wíth A Stand Míxer: ín a stand míxer, usíng the paddle attachment, míx the coconut oíl (rewarm ít íf needed) and sugar on medíum hígh for about two mínutes, or untíl íncorporated and smooth, stoppíng 1/2 way and scrapíng down the bowl. Be sure the oíl ís very warm or ít wíll clump up as ít cools to room temperature. íf ít clumps, gently rewarm ít for about 20 seconds ín a mícrowave, then rewhíp the sugar and coconut oíl. For the next seríes of steps, be sure to scrape down the bowl, all the way to the bottom after míxíng ín each new addítíon.
  4. Wíth the machíne off, add all of the beet míxture. Míx on medíum for about 20 seconds. Add 1/2 the flour míxture. Míx on medíum for about 30 seconds or untíl flour ís íncorporated. Add the remaíníng flour míxture. Míx on medíum for about 20 seconds. A few lumps are okay. Be sure not to over-míx the batter after the flour ís íntroduced to the wet íngredíents. Míx just untíl the dry flour dísappears. The batter wíll be thíck, líke muffín batter.
  5. OR
  6. Míx by Hand: Follow the same method above but use a whísk to míx the sugar and oíl. Be sure the oíl ís very warm or ít wíll clump up as ít cools to room temperature. íf ít clumps, gently rewarm ít for about 20 seconds ín a mícrowave, then rewhíp the sugar and coconut oíl. The goal ís to throughly coat the sugar wíth the oíl. To the sugar míxture, whísk ín the beet míxture, then usíng a sturdy wooden spoon, stír ín the flour míxture gently foldíng the flour ín two addítíons untíl no more flour ís vísíble. The batter wíll be thíck, líke muffín batter.
  7. Usíng a #20 scoop or 3 Tbs ea, scoop one level scoop each of the batter ínto the cupcake líners. Don't be tempted to líck the bowl just yet. You'll need every last bít of batter to make 12 cupcakes! Check to make sure your oven ís preheated to 375F (í recommend a oven thermometer) and bake for 18-21 mínutes, OR untíl a tooth-píck comes out clean.
  8. Cool for 15 mínutes ín pan, then turn out onto a coolíng wrack to completely cool before addíng the ícíng.

Fínísh the Ganache and Assemble:

  1. A note on Ganache: Ganache ís very temperature sensítíve. ít wíll become softer at room temperature, or ín a cool kítchen or refrígerator ít wíll be more fírm. Keep these thíngs ín mínd when workíng wíth ít and adjust storage accordíngly. You can leave ít at room temperature after whíppíng for up to two days, to keep ít softer.
  2. Whíle the cupcakes are coolíng, remove the ganache from the refrígerator. ít wíll be loose. Wíth a whísk attachment on a stand míxer or electríc beaters, whíp ganache on medíum hígh speed for 1-3 mínutes OR untíl líghter, stíffer and aíry, yet stíll shíny. ít wíll thícken quíckly so keep an eye on ít. You want ít spreadable, and/or pípeable, not too stíff.
  3. At thís poínt you can fíll your pípíng bag íf usíng and return the ganache to the refrígerator (or room temperature íf your kítchen ís cool) untíl ready to use. íf addíng the ganache to the cupcakes wíth a knífe, íf needed, pop the ganache back ín the frídge (or keep at room temperature íf your kítchen ís cool) untíl ready to use.
  4. íf the ganache ís too fírm to pípe, you can use the warmth of your hands (íf ín a pípíng bag) to soften ít a bít. íf at anytíme the ganache starts to get too warm (íe too loose) and ís too soft to work wíth, pop ít back ín the refrígerator for 10-15 mínutes, then carry on.
  5. There ís plenty of frostíng to be generous on each cupcake. After pípíng the rosettes, í usually have enough to íce 3-4 more cupcakes. So feel free to add a líttle extra íf you líke, or enjoy a few bítes of ganache íf so ínclíned!
  6. Do not frost the cupcakes untíl the cake ís completely cool else the ganache wíll melt.

To Store the Cupcakes:

  1. These taste best the day made, but íf needed, store ín a lídded contaíner ín at room temperature, for up to 2 days. Do not refrígerate. The cupcakes may be frozen for up to one week. Thaw at room temperature, then spread or pípe the ícíng over the top.
Source: https://vanillaandbean.com/beet-red-velvet-cupcakes-with-whipped-chocolate-ganache/

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