2 flax eggs (2 tbsp flax meal mixed with ⅓ cup water)
1 pinch of salt
1½ cup of almond milk
130g melted vegan margarine (3.9oz)
1 tsp vanilla extract
1 jar Vego (or similar vegan hazelnut spread)
Chocolate for decoration (I use a hazelnut chocolate bar)
ICING – ERMINE FROSTING
400g castor sugar
90g plain flour
50g cacao
450ml almond milk
450g vegan margarine
1 tsp Vanilla
Pinch Sea salt
Instructions
METHOD
Pre heat oven to 175°C (347°F)
CAKE
Add all dry ingredients (except flax) to a large mixing bowl and mix well.
Pour melted margarine and milk into mix, add vanilla and beat until combined.
To make the flax egg, mix golden flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick.
Beat until all combined – don’t over beat.
Using an ice-cream scoop, add one scoop to each cupcake wrapper.
Bake for 20 minutes but check after 15 minutes as ovens can vary.
Remove from oven and place on a cooling rack until room temperature.
Once cooled use a cupcake corer or a knife to cut a hole in the centre of the cupcake. Keep the top part of the core you removed.
Fill with hazelnut spread and then use the top portion as a cork on top.
Use your favourite piping nozzle to make a pretty swirl of icing on top of the cupcake. Sprinkle some chopped hazelnuts on top and add a piece of hazelnut chocolate.
ICING – ERMINE FROSTING
Add flour and sugar to a medium saucepan and place over medium to high heat.
Gradually add milk and stir continuously until the mix is a pudding like consistency. I usually add milk in thirds.
Transfer container and cover with cling wrap – press the wrap onto the pudding mix to make sure that a skin doesn’t form. Cover container with lid and place in fridge until cooled. I will often do this the night before I need it.
Once cooled, beat butter until smooth.
Using vegan margarine, the icing will be quite soft. You will still be able to create a soft swirl of icing but if you want to make icing petals, it will be too soft. You can swap half of the margarine for vegetable shortening. I have just started using Snow Crème which I bought from Cake Boss. Apparently you can use Copha by slowly and carefully softening in the microwave. I haven’t tried that though.
Beat in cacao.
Gradually add pudding while mixing. Add vanilla and salt & mix until combined.
Recipe by my vegan plate at https://www.myveganplate.com/choc-hazelnut-cupcakes/