I didn't sleep well on the eve of ANZAC Day. I went to bed early in preparation to rise at 4am for the Dawn Service but the two little girls in the bed did not want to sleep. My mind wandered to kale. Kale and cake competitions. I had decided that kale cake would be creative enough for the bake off at CERES held by Animal Liberation Victoria as part of the Worldwide Vegan Bake Sale. But as I lay there mythoughts wandered to hidden fillings in chocolate cupcakes and what if it was green and cheesecake. Now that would be a challenge.
Unfortunately it wasn't until morning that I discovered I had very little cocoa or vegan chocolate in the house. Fortunately I bake a lot of chocolate cakes. I was able to improvise with cacao nibs. I wanted to finely grind them in my good blender but as it was still wet from making the cheesecake mixture, they were roughly ground. The slight texture of the nibs actually worked well in the cupcakes.
I was drawing on experiences of adding kale to scones to make them green, of making vegan cheesecake, of baking vegan chocolate cupcakes and of hiding something in cupcakes. These previous baking adventures all contributed to my planning. While I make a lot of new recipes, they often build on previous experiences.
I was happy that the frosting held its shape. As you can see above, I am a novice at frosting and had to try and try again. I didn't have quiet enough frosting so I had to keep reusing the frosting I had piped onto the dodgy cakes to try again with the unfrosted cakes. And though the swirls look so pretty, I prefer only a small amount of frosting on my cupcakes so if I wasn't making these for a competition, I would just spread the frosting on with a knife.
Agatha Raisin and the Quiche of Death the previous night in which the judge in a food competition was poisoned. Fortunately, I found that people really friendly at this event.
Healthy Vegan Fridays 48 at Rock My Vegan Socks.
More kale recipes on Green Gourmet Giraffe:
Kale cake (v)
Kale, cheese and mole quesadillas (v)
Kale scones (v)
Potato and kale enchiladas (gf, v)
Tahini lime rice with kale and cashews (gf, v)
'Teriyaki' tofu with brown rice and kale (gf, v)
Tomato and kale soup with pistachios (gf, v)
Kale cheesecake surprise choc mint cupcakes
An original Green Gourmet Giraffe recipe
With inspiration from Green Gourmet Giraffe, The Savvy Vegan and Vegan Baking
Makes 12 cupcakes
1 cup cashews
1/2 tbsp nutritional yeast flakes
1/2 tbsp lemon juice
3 tbsp maple syrup
1 tsp peppermint essence
1/8 tsp salt
1 cup soy milk
2 tsp apple cider vinegar
1 cup plain white flour
2 tbsp plain wholemeal flour
2 tbsp cocoa*
40g grated dark chocolate*
3/4 tsp bicarbonate of soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/3 cup rice bran oil (or neutral oil)
1/4 cup roughly ground cacao nibs*
butter or margarine (1/4 o 1/2 cup)
icing sugar (1-3 cups)
leftover mint-kale cheesecake mixture
peppermint essence (1 tsp)
Preheat oven to 180 C. Line a 12 cup muffin tin with cupcake papers.
Make the cheesecake filling: Place kale in cold water in a saucepan. Bring to the boil and then rinse under cold water and press water out in a colander or sieve. Place with remaining ingredients in blender. Blend until smooth.
Make cupcakes: Mix milk and vinegar and set aside. Mix flours, cocoa, grated chocolate, bicarb soda, baking powder and salt . Mix sugar and oil with the milk mixture. Pour wet ingredients into the dry ingredients and gently mix. Mix in cacao nibs.
Spoon about a heaped tablespoon of mixture into the bottom of each muffin cup. Now spoon a heaped teaspoon of cheesecake mixture on top of the chocolate mixture and then cover with another spoonful or two of the chocolate mixture until you have distributed all the chocolate mixture evenly among the muffin cups. Set aside any remaining cheesecake mixture.
Bake for about 20 minutes or until cupcakes feel spongy to touch (rather than gooey). The cheesecake filling does not need to be baked through so it is a bit easier to make sure the outside cake mixture is baked. Cool on a wire rack.
Make cheesecake frosting: Mix together enough butter and icing sugar to make a creamy icing. Then mix in remaining cheesecake mixture and some extra peppermint essence. This made enough icing to pipe swirly frosting on most cupcakes but might be too much if you just want to spread it on with a knife.
NOTES: *I didn't have enough cocoa powder so instead of 1/3 cup cocoa, I used 2 tbsp cocoa, 40g dark chocolate and 1/4 cup ground cacao nibs. The cacao nibs weren't quite as well ground as I have hoped but it worked. I didn't measure out ingredients for the frosting so I have given approximate amounts.
On the Stereo:
Shadows in the Night: Bob Dylan