Vegan Cupcakes génoise (24) :

450g All Purpose Flour

415g Sugar

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

Instructions :

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.