Vegan Cupcakes génoise (24) :
450g All Purpose Flour
2 teaspoon Baking Soda
1 tsp Sea salt
490ml Soy Milk
175ml Canola Oil
2 Tbsp White Vinegar
Vanilla extract to taste
White chocolate ganache :
300g white chocolate
150g soy cream
150g whipped cream
Preheat the oven to 180°C and line a cupcake tray with 24 cupcake liners.
Sift the flour into a bowl and add the sugar, baking soda and salt.
Then add the soy milk, vanilla extract, oil and white vinegar.
Mix until just mixed, using a hand whisk to get rid of any big lumps. Don’t overmix, tiny lumps are fine.
Pour the batter into a jug that allows for easy pouring and pour evenly into the 24 cupcake liners, ensuring
that all the batter is used up.
Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick
inserted into the center doesn’t come out clean, then put them back in for a further 5 minutes.
Move to a cooling rack and allow to cool thoroughly before frosting.
For the ganache :
Heat up soy cream and pour over vegan white chocolate until melted. If it doesn’t melt you can heat it up over a pot with water on the stove. Let sit in the fridge for 1-3 hours until more firm. Whip cream until very stiff and fold carefully in the chocolate ganache.