cherry ripe patty cup cakes Recipe

Ingredients 1 cup soy milk
1tspn cider vinegar
1/3 cup canola oil
3/4 cup sugar
1.5 tspn vanilla essence
1 cup plain flour
1/3 cup cocoa
1 tspn baking powder
1 tspn baking soda
1/4 tspn salt
1/3 cup glace cherries (chopped)
1/2 cup shredded coconut
2 full rows of vegan chocolate chopped
Instructions Pre heat oven to 180 C
Spray patty cups with oil (buy the big patty pans)
Whisk the soy milk and vinegar in a bowl and set aside to curdle. Then add the oil, sugar and vanilla and whisk until foamy.

In a separate bowl sift the flour, cocoa, soda, baking powder and salt. Add the shredded coconut, cherries and chocolate.

Pour the mixture into patty pans until 1/2-3/4 full. Bake for 18-20 minutes. Cool

Icing: 1/2 cup nuttelx
3 cups icing sugar
1 tble spn cocoa
1 tsp vanilla essence

Blend the lot in a blender.
Pipe onto cake with a star nozzle, it looks very pretty. Top with half a glace cherry.
Optional: sprinkle shredded coconut on the icing or just dust with icing sugar.

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