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Vegan Chocolate Christmas Pudding Cupcakes

50' Medium 12345

Makes 12

FRUIT:
150g mixed dried fruit, coarsely chopped
50g brown sugar
Rind and juice of 1/2 small lemon
Rind and juice of 1/2 small orange
1 tsp ground mixed spice
1 tbsp Bertolli Originale Extra Virgin Olive Oil
40ml brandy
Bertolli Organic Balsamic Glaze
Sage leaves and edible silver leaf, to decorate

BATTER:
250g golden caster sugar
125ml Bertolli Originale Extra Virgin Olive Oil
20g cocoa
1/2 Tsp bicarbonate soda
225g self-raising flour
2 tbsp flaxseeds blended with 100ml water until smooth paste
Bertolli Light in Taste Olive Oil Spray

VEGAN BUTTERCREAM:
750g Nuttelex
700g icing sugar
1 Tsp vanilla bean paste

METHOD

STEP 1

To prepare fruit, combine all ingredients in a microwave-safe bowl and microwave on high for 4 minutes, stopping every minute to stir. Set aside to cool while you prepare the batter.

STEP 2

To prepare batter, combine caster sugar, oil, cocoa, bicarb and 250ml water in a large saucepan.

STEP 3

Stir over a high heat until the sugar has melted then bring to the boil, reduce heat to low and simmer for 5 minutes.

STEP 4

Add in prepared fruit mixture then allow the batter to cool completely to room temperature.

STEP 5

Once the batter has cooled, add the flaxseed mixture and flour and beat until pale in colour.

STEP 6

Spray a 12-hole standard muffin tin with Bertolli Light in Taste Olive Oil Spray and pour the batter evenly between the holes.

STEP 7

Bake for 25-30 minutes or until a skewer inserted in the centre of the muffins comes out clean.

STEP 8

Allow to cool completely while you prepare the vegan buttercream.

STEP 9

To make the buttercream, in an electric mixer beat Nuttelex on low speed for a 2-3 minutes then turn speed up to high and beat for a further 5 minutes.

STEP 10

Stop the mixer, scrape down using a spatula and add the icing sugar in one go.

STEP 11

Add vanilla, beat on low until combined then once sugar is fully incorporated increase speed to high and beat for a further 4-5 minutes, stopping and scraping down the sides regularly, until the buttercream is smooth and fluffy.

STEP 12

Pipe the buttercream onto cooled cupcakes, drizzle with a little Bertolli Organic Balsamic Glaze and decorate with sage leaves and a shower of edible silver leaf.

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