These delicately flavoured cupcakes get the double thumbs-up from Charlie, who likes them without the ganache. Personally, I think the white chocolate complements them really nicely. See what you think.
makes: 12 muffin-sized cupcakes
preparation: 25 minutes
baking: 25 minutes
cooling: 35 minutes
freeze: Yes
for the cupcake mixture
175g (6oz) dairy-free spread
175g (6oz) caster sugar
3 large eggs, beaten
175g (6oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
1½ tsp gluten-free baking powder
50g (2oz) desiccated coconut
2 tbsp coconut cream
for the white chocolate ganache
115g (4oz) dairy-free white chocolate
125ml (4fl oz) soya double cream
equipment
12-hole muffin tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Line the tin with muffin cases.
* In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream together the dairy-free spread and sugar for about 3 minutes until light and fluffy.
* Gradually add the beaten eggs on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum and baking powder using a large metal spoon so you don’t knock the air out.
* Add the desiccated coconut and coconut cream and carefully fold in until combined.
* Divide the mixture evenly among the muffin cases, filling each three-quarters full. I use a level ice-cream scoop of mixture, which ensures an equal amount in each case. The mixture is quite firm, so level with the back of a teaspoon.
* Bake in the middle of the oven for 20 minutes or until the cakes are well risen, golden and the sponge springs back when touched. If necessary, rotate the tin and finish baking for a further 2 minutes.
* Remove from the oven and leave to cool in the tins for 5 minutes before transferring to a metal cooling rack.
* Whilst the cupcakes are cooling, make the ganache. Melt the chocolate and cream together in a heatproof bowl over a saucepan of boiling water taken off the heat. White chocolate is extremely difficult to melt, so it is important that you take the saucepan off the heat before placing the bowl on top. Stir continuously until the chocolate has melted and combined with the cream.
* Using a hand-held mixer on a high speed setting, beat the ganache until it becomes nice and light. Using a round-bladed knife, spread the cooled ganache over the top of the cupcakes.
* Store the cakes in an airtight container for up to two days.
tip: Don’t try to melt the white chocolate in the microwave. Believe me, it will burn and stick together, and so will just end in tears!