Vegan Hi-Hat
Cupcakes | Recipe

Giant tartlet with chocolate coating and strawberry surprise

Text:
Katharina Kuhlmann

Photography:
© Lea Green

26 May 2023

hi-hat-erdbeer-cupcakes-vegan-vivani-bioschokolade

Hi-Hat Cupcakes, what are those? These "little" works of art are a cute trend and a great eye-catcher that will delight all your guests: When you cut open the pastry, which consists of a muffin base and a chocolate coated top, you'll find a fresh strawberry inside - yummy! The recipe with vegan buttercream is 100% plant-based and prepared with our new m!lklike VIVANI Creemy Classic variety. It takes a little more effort to prepare, but it's really worth it for the wow effect - and the taste, of course...

Ingredients

For 6 Cupcakes

For the cupcake-base:

20 g

soy flour

4 tbsp

water

200 g

all-purpose flour

100 g

fine cane sugar or fine granulated sugar

1 tsp

cinnamon

1.5 tsp

baking soda

2 tsp

lemon juice

35 g

baking cocoa

50 g

vegan butter + a little more

150 ml

plant milk (e.g. soy or oat)

2 tbsp

sparkling mineral water

10 - 15 g

VIVANI Creemy Classic Chocolate

For the buttercream:

200 g

vegan butter

80 g

vegan cream cheese

200 g

icing sugar

1 tsp

natural vanilla extract

For the chocolate icing:

1.5 bars

VIVANI Creemy Classic Chocolate

1 tbsp

liquid coconut oil

Also:

fresh strawberries

Muffin tin with 6 moulds

Piping bag with nozzle

making

working time
25 minutes

baking time
20 minutes

waiting / cooling time
90 minutes

level of difficulty
medium

N°

Mix the soy flour with 4 tbsp water and then mix with the flour, sugar, cinnamon, baking soda, lemon juice and cocoa. Cut the vegan butter into pieces and add. Mix the dough briefly and vigorously with a hand mixer, adding the vegetable drink and mineral water.

Grate the chocolate into the mixture and fold in.

Grease the muffin tray with a little vegan butter and fill the batter evenly into the 6 moulds. Bake in the preheated oven at 200 °C top and bottom heat for around 20 minutes (test with a stick) and then leave to cool.

Meanwhile, whip all the ingredients for the buttercream with a hand mixer until frothy and then leave to cool in the fridge for around 20-30 minutes.

Now scoop out a small hole for the strawberries in the centre of each cupcake base with a spoon. Wash the strawberries and place them without the stem in the hole with the tip facing upwards.

Pour the buttercream into a piping bag with a suitable nozzle. Pipe the cream around each strawberry, tapering towards the top. Then place the cupcakes in the fridge for around 30-40 minutes.

Melt the chocolate in a bain-marie, dilute with coconut oil and drizzle over the Hi-Hat Cupcakes, e.g. with a small ladle or a tablespoon. Leave the chocolate layer to set in the fridge for around 30 minutes.

Store the Hi-Hat Cupcakes in the fridge and remove about 15 minutes before serving. If desired, present the strawberry surprise by carefully cutting through.