While many people today bought the supermarkets empty because of the corona virus, I stayed relaxed at home and turned to my favorite activity - baking.
A new recipe for the most moist, fluffy and light as air Vanilla Sponge Cake you will ever try, soaked with coffee infused simple syrup and topped with 3 different icings.
Ingredients:
- 250 g butter vegan
- 250 g Solid Vegetable Shortening
- 300 g powdered sugar
- 1 tsp vanilla extract
- 5 drops of butter flavor
- pinch of salt
The quantity is enough to fill a cake of medium size, the rest, which I did not need, I have frozen!
Preparation
Butter and shortening are warm at room temperature, fluffy in the food processor and the paddle attachment for about 3 minutes. Switch off the device, clean the edge with a spatula, add salt and the flavors and mix briefly. Add the sifted powdered sugar all at once and beat for another 3 minutes until frothy.
Remarks
This vegan butter cream can be stored in an airtight container at room temperature for up to 3 days, the cream lasts up to 4 weeks in the refrigerator and approx. 6 months in the freezer.
This is the best vegan butter cream I've eaten so far!
Ingredients for the cupcakes
- 2 tablespoons (16g) of ground flaxseed
- 75 ml of hot water
- 15 ml of white vinegar
- 120 ml soy milk
- 1 teaspoon of vanilla extract
- 150 g flour
- 150 g granulated sugar
- 3 g baking powder
- 3 g salt
- 84 g soft, vegan butter
This amount is enough for 9 cupcakes!
For the syrup
- 80 ml water
- 40 g granulated sugar
- 1½ tablespoons instant coffee granules
For the syrup, bring the water and sugar to the boil and let them boil for about 2 minutes. Take off the stove and add the instant coffee and let it cool.
Preparation of cupcakes
- Mix the linseed with the hot water and let it stand for about 5 minutes to thicken.
- Add the vinegar to the soy milk and stir to become sour.
- Sieve the flour with the baking powder and salt.
- Mix the soft butter with the sugar until it is light and fluffy. This can take about 3-5 minutes at medium to high speed.
- Gradually add the thickened flaxseed paste at medium speed. Scrape the bottom and sides of the bowl to process the mass evenly, and now add the vanilla extract.
- Pour about ⅓ of the flour into the butter mixture and add half of the sour milk.
- Add another third of the flour and the remaining sour milk and stir well. Add the last amount of flour and stir well.
Line a cupcake tin with 9 paper branches and spread the dough in it. Bake in a preheated oven at 180 ° C for 15 minutes, then turn the oven back to 160 ° C and bake for another 10 minutes (stick test).
- As soon as the cupcakes and the coffee syrup have cooled, they are brushed with the cold coffee.
- Take 300 g of the butter cream, stir 100 g with 4 KL coffee syrup, mix 100 g with 50 g melted dark chocolate and leave 100 g natural.
- Place the three types of buttercream side by side on a transparent film, roll up the film and place in a piping bag with a large star nozzle. The tip of the cling film pulling the star grommet and cutting it off. Spray the cream on the cupkaces.
Greetings from Austria and take care of yourselves 🤗
