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Cakeboi’s vegan chocolate and ginger biscuit cupcakes

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Recipe from Reece Hignell, Cakeboi.

It’s been 18 months since Masterchef Australia alumni Reece Hignell opened the doors of his Hamilton bakery.

Since then, Cakeboi and its creations have continued to rise in popularity.

By November the much-loved Novocastrian will launch his first recipe book Cakeboi: A Collection of Classic Bakes, promising to take readers on a journey from the basics of baking to the skilful art of sensational scones.

Inspired by his nan’s traditional desserts, and adding a pinch of Cakeboi flair, Reece shares one of his favourite recipes with the Newcastle Weekly.

Photo: Peter Stoop

Reece Hignell’s Vegan Chocolate and Ginger Biscuit Cupcakes 

Makes 12

Ingredients

10g                       Apple cider vinegar

260g                     Almond milk

90g                       Oil (not olive)

1 tsp                     Vanilla bean paste, or vanilla extract

200g                     Self raising four

2 tbsp                    Cocoa powder

180g                     Raw caster sugar

Pinch                    Fine salt

6                          Crushed ginger biscuits

Icing

150g                     Vegan margarine (nuttelex) 

150g                     Icing sugar mixture

1 tsp                     Vanilla bean paste, or vanilla extract

3 tbsp                    Cocoa powder

½ cup                    Biscoff spread

Method

Place almond milk and apple cider vinegar into a small jug and mix well then set aside for 5 minutes until mixture has curdled. Once curdled, add the oil and vanilla then mixture until well combined. 

In a separate bowl mix together self raising flour, cocoa powder, raw caster sugar and salt. In 3 batches, mix the milk mixture into the dry mix, ensuring each addition is well incorporated. 

Evenly portion cake batter into the lined cupcake tin making sure they are only filled 3/4 the way up the paper. Sprinkle the cakes with crushed ginger biscuit then bake on a centre rack for 20-24 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcake to cool completely on a cooling rack prior to icing.

For the icing, whisk all ingredients together until a light fluffy icing is created. 

Generously spread the icing over the top of the cake then sprinkle with any remaining ginger biscuits. 

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