The second recipe from our guest blogger Ella Stanley is a Valentine’s Day treat featuring our beautiful Cherry Cognac Chocolate Truffles. These tantalizing truffles, made with cognac-tipsied sweet and sour cherries, can be found nestling within our Special Edition Gift Collection Truffle Selection No.1. So why not treat someone you love to a box this weekend and give these a try? But be sure to read the recipe through in full first as you need to plan ahead to make the yummy frosting! Now over to Ella…
Valentine’s Day is often associated with a love hate relationship (largely determined by ones dating status!). To me, Valentine’s should be seen as an excuse to indulge and romance, whether that be with your loved ones or favourite novel and large mug of tea. Regardless of whether you’re indulging alone or in company this year these cherry cognac cupcakes make the perfect Valentine’s treat. The rich gooey sponge is coated in a creamy coconut, cherry and cognac frosting which is quite honestly sublime. It’s melt in the mouth and immensely delicious. I challenge you not to try…
Ingredients (makes 14 large cupcakes)
500ml plant-based milk (almond or coconut works best)
2 tbsp apple cider vinegar
340g coconut sugar
150ml melted coconut oil
350g spelt flour
65g cacao powder
2 tsp baking powder
a good pinch of salt
cherries to decorate
For the coconut cherry and cognac frosting:
3 Booja Booja Cherry Cognac truffles
1 can of coconut milk
2 heaped tbsp cacao powder
For those with an extra sweet tooth add 1-2 tbsp maple syrup or coconut nectar
Pre-heat the oven to 180C
Mix the milk and apple cider vinegar together, leaving it to sit for a couple of minutes to form a vegan buttermilk. In a large bowl combine the dry ingredients, pour in the melted coconut oil, followed by the buttermilk, mixing as you go. Once your cake batter is wonderfully smooth line your cupcake tin with 14 cupcake cases, filling each one with your delicious, rich chocolate batter. Cook in the oven for 30-40 minutes.
Once cooked, allow the cupcakes to cool for another 30 to 40 minutes. When they’re completely cool lather the cupcakes with coconut, cherry and cognac frosting, sprinkle over the remaining chopped truffles and finish with fresh cherries.
For the coconut cream:
The evening before you plan to make your cupcakes place the can of coconut milk in the fridge upside down. An hour or so before making your coconut frosting place a large bowl in the fridge to ensure its nice and cold. When ready, remove the coconut milk from the fridge and pour out the coconut water, scooping the solid coconut cream into your bowl. Finely chop or grate the Booja Booja Cherry Cognac truffles and mix two thirds of them into your coconut cream. Add the cacao powder and sweetener if desired. Using an electric whisk (or hand whisk if you’re patient) beat the coconut cream until a thick, fluffy consistency forms.