Let’s see how to prepare a delicious 100% Vegan Vegetable Cup Cake, made from Hemp Flour and with the addition of the natural dye Taste and Color.
Ingredients and Procedure
Vegetable Cup Cake
- 600g Hemp Green Mix Flour
- 400g of sugar (preferably light brown sugar )
- 100g corn oil (or peanut or sunflower oil )
- 20g baking powder (cream of tartar + baking soda)
- 500 ml water (or cherry juice)
- 20 g of Taste and Color Pink
In a large bowl mix the dry ingredients and then add the liquids.
Mix together all the ingredients with the help of a kitchen whisk (or in a planetary mixer), and once a smooth, homogeneous mixture has been obtained, fill cup cake molds (previously laid out on a baking sheet) with a pastry bag, taking care to fill them about halfway.
Bake on static oven at 180° for 11 to 15 minutes. Let cool before stuffing.
Vegetable custard
- 500ml almond milk
- 80g sugar (preferably light brown sugar )
- 60g of cornstarch
- 10g Taste and Color Pink
In a small saucepan, simmer the mixture obtained by pouring in all the ingredients over medium heat for 5 minutes, taking care to stir continuously. Allow to cool before using it to garnish the “heart” of the cup cake.
Vegetable cream (no milk)
- 200ml corn oil
- 100ml almond milk
- 80g of sugar (preferably grape sugar)
- 5g Taste and Color Pink
In a bowl of an immersion blender (do not use a planetary mixer) pour the almond milk, sugar, and food coloring, start blending, and pour in the oil at a trickle. If necessary, add 100 ml of oil to thicken. Use to garnish the cup cake topping.
Thanks to Stefano Broccoli of Funny Veg Academy for the recipe.
