Gluten-free cupcakes
Sweet cupcakes that will win over every chocolate lover.
Ingredients
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Dough
- 180 g Cake mix Liana
- 110 g vegetable fat
- 1 egg
- 50 g powdered sugar
- 50 g ground walnuts
Filling
- 300 ml vegetable milk
- 100 g Chocolate Liana 70%
- 1.5 bags Golden cream Liana
- 3 tablespoons granulated sugar
- 90 g powdered sugar
- 110 g vegetable fat for creams
Next we need
- Fat for greasing the molds
- Shredded coconut soft Liana
- We make a compact dough from the ingredients for the dough, which we leave wrapped in foil to rest in the refrigerator for 2 hours.
- Lightly grease the cupcake molds and fill them with dough. Press a thin layer of dough onto the bottom and edges of the mold. Bake at 180°C for about 10-12 minutes.
- Mix Golden Cream in 100 ml of milk. Boil the rest of the milk together with sugar and chocolate. When the chocolate melts, add the Golden Cream and cook a thick chocolate pudding, which we leave to cool, stirring occasionally.
- Beat the vegetable fat and sugar until foamy and gradually add the cooled chocolate pudding. Whip to a soft cream. Using a pastry bag with a decorative tip, apply the cream to the prepared cupcakes. We can decorate with grated coconut.
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Ingredients
Print recipe
Share on Facebook
Dough
- 180 g Cake mix Liana
- 110 g vegetable fat
- 1 egg
- 50 g powdered sugar
- 50 g ground walnuts
Filling
- 300 ml vegetable milk
- 100 g Chocolate Liana 70%
- 1.5 bags Golden cream Liana
- 3 tablespoons granulated sugar
- 90 g powdered sugar
- 110 g vegetable fat for creams
Next we need
- Fat for greasing the molds
- Shredded coconut soft Liana
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