Vegan Cocoa Sponge & White Chocolate Cinnamon Topping

yummy yum yum… mini cupcakes are really trendy right now and even I like them although I´m not a big cupcake fan. Don´t get me wrong, cupcakes are really tasty but just very filling, and most of the time I feel like not being able to finish the whole cupcake because of its frosting. Anyways this problem can´t happen with mini cupcakes, those delicious, one bite treats are perfect for any sweet tooth and those who rather have less sweets… ;-) This recipe is from the viennese Renate Gruber, who has just publishes her new cookbook mini cupcakes. I felt very happy, paging through her new cookbook, looking at all the sweet pictures, where I was able to help designing the photo settings at the foodphotostudio last summer…

Sponge recipe:

110g flour
15g cocoa
1 tsp. baking powder
75g brown sugar
110g soy milk
10g apple vinegar
a pinch of salt

Pre-heat oven to 180°C. Simply combine and mix all ingredients after another in a large bowl and fill into mini cupcake molds. Bake in oven for approximately 20 minutes. Then let them cool out.
Prepare white chocolate cinnamon topping:

For this topping you might want to make the ganache a day ahead, that way it will turn out just right. Otherwise you can also store it in the fridge for a couple of hours.

Ganache:

130g white chocolate
60g heavy cream

Bring heavy cream to a boil, melt white chocolate in it and set aside until thickened over night or store in fridge for a couple of hours.

Topping:

180g curd cheese (Topfen)
1 tsp. cinnamon

Combine thickened ganache with curd cheese and cinnamon. Fill topping into piping bags and pip onto cupcakes. Sprinkle with chocolate, cinnamon or whatever you like to decorate them with!

Enjoy those little bites and check out her new cookbook if you´re from Austria!

Nadja