We’ve had a bit of an unintentional blogging break, but here’s a sweet treat to make things right again! Chocolate and apricot are such a classic combination, and the addition of cardamom in the mousse topping added that little extra something in these birthday cupcakes.
I baked these for the birthday party of a niece, and a diabetic nephew was also present, so I replaced some of the sugar with fructose (which has a lower glycemic index, making it a better option). While I must admit that decorating free-style with my non-existent piping skills didn’t produce the most stylish cupcake, the birthday girl did turn 5, so I think the sprinkles were the main attraction for her anyway…
The Batter:
- 3 dl whole spelt flour
- 3/4 dl cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 and 1/2 dl plain soy yoghurt
- 1 dl muscovado sugar
- 1/2 dl fructose
- 2 tablespoons vanilla sugar
- 1/2 dl canola oil
- oven-proof apricot preserves for the filling
I first preheated the oven to 160 degrees Celsius.
To make the batter, I first mixed the dry ingredients together (flour through salt), then mixed the liquids in another bowl (soy yoghurt through canola oil), and then mixed the two together with a fork. Now, I added one tablespoon of batter in each cupcake liner, then placed a teaspoon of apricot preserves in the center, and covered the preserves with another tablespoon of batter. I think we got 12 cupcakes allthogether, but our cupcake liners were sort of large, so the batter might make a few more of regular-sized cupcakes.
Then I baked the cakes in 160 degrees Celsius for 18 minutes, until a toothpick inserted came out clean.
Fructose can be replaced with another sugar – you just need to add a bit more since fructose is very sweet. Fructose also browns quickly, so when using a regular sugar, these can be baked in 175 degrees instead of the 160 indicated.
Cardamom Apricot Chocolate Mousse:
- 175 g (half a package) Mori-Nu silken tofu
- 110 g chocolate, melted
- 1 dl apricot preserves
- 2 tablespoons vanilla sugar (or vanilla extract plus confectioner’s sugar)
- crushed seeds from 2 cardamom pods
- pinch of salt
- grated chocolate and sprinkles for decoration
To make the mousse, I just melted the chocolate, and while it was cooling down a bit, I blended the tofu with our immersion blender until it was completely smooth. Then I added all the rest of the ingredients and mixed until combined.
I let the mousse settle in the fridge for an hour or so before piping it over the cupcakes, and decorated the cupcakes with grated chocolate and sprinkles.
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