Nourishing Amy’s Red Velvet Cupcakes with Chocolate-Vanilla Swirl Buttercream

Prep: 1_hr Cook: 15-16_mins

Info

To celebrate her brand new cookbook, Nourishing Vegan Every Day, we have teamed up with the wonderful Nourishing Amy to create these delicious Red Velvet Cupcakes with Chocolate-Vanilla Swirl Buttercream. Visit https://nourishingamy.com/cookbook/ to shop the cookbook and discover a range of other simple, plant-based recipes filled with colour and flavour!

Ingredients

Cookbook

Nourishing Vegan Every Day

For the Cupcakes

200ml plant-based milk

1 tbsp Biona Lemon Juice or Biona Apple Cider Vinegar

60ml sunflower oil

100g Biona Apple Puree

100g Biona Rapadura Whole Cane Sugar

1 ½ tbsp vanilla extract

210g plain flour

2 tsp cornstarch

2 tbsp cacao powder

1 tsp baking powder

½ tsp baking soda

7-8 drops of red food gel

A pinch of salt

For the Chocolate Buttercream

56g vegan butter, softened

100g icing sugar

3 tbsp cacao powder

2 tbsp aquafaba or plant-based milk

For the Vanilla Buttercream

56g vegan butter, softened

150g icing sugar

2 tbsp aquafaba or plant-based milk

½ tsp vanilla extract

For the Chocolate Ganache

56g dark chocolate

60ml Biona Coconut Milk

For the Toppings

75g Biona Pomegranate Hearts

Method

Preheat the oven to 180/160C fan. Line twelve cupcake holes with cases.
Add the milk and lemon juice to a large mixing bowl and whisk. Leave for 5 minutes to curdle.
Whisk in the sunflower oil, applesauce, cane sugar and vanilla extract.
Sift in the flour, cornstarch, cacao powder, baking powder and baking soda. Add the salt and whisk until almost smooth. Add the red food gel and continue to whisk until no lumps remain.
Use an ice cream scoop or large tablespoon measure to divide the batter between the twelve cases, filling about two-thirds full. Bake for 15 to 16 minutes, until an inserted skewer comes out clean.
Remove carefully from the oven and transfer to a cooling rack to cool fully.
Meanwhile, make the chocolate ganache. Chop the chocolate very small and pour into a heat-proof bowl. Warm the coconut milk until it just starts to bubble but do not let it boil. Pour over the chocolate and leave it for 5 minutes. Whisk the mixture until silky smooth. Allow the ganache to rest for 20 to 30 minutes, until thickened.
Begin making the buttercream. In separate bowls for the vanilla and chocolate, beat the butter with an electric handheld or freestanding mixer until smooth. Gradually beat in the remaining ingredients until super light and fluffy.
Place the chocolate buttercream in one piping bag and the vanilla in a second piping bag. Cut off the ends, then place both inside a third piping bag with a star-shaped nozzle attached.
Core the middle of the cupcakes; crumble up this middle bit of cake to use for the topping. Pour in some chocolate ganache. Pipe on the swirl buttercream, then sprinkle with the cake crumbs and extra chocolate.
Enjoy the cupcakes right away, or keep in a sealed container in the fridge for 3 to 5 days. Unfrosted cupcakes can keep in the freezer for up to 1 month!