Thrive92017

56 MYTHRIVEMAG.COM

ingredients

Cupcakes

1 cup unsweetened soy milk

1 tsp apple cider vinegar

300 ml all-purpose white flour

300 ml sugar

3 tbsp matcha powder

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup vegetable oil

½ vanilla pod or 1 tsp vanilla extract

Raspberry Coulis

1 cup frozen raspberries

(^1) ⁄³ cup sugar
Meringue
200 ml aquafaba
1 tsp vanilla extract
266 ml sugar
(^1) ⁄ 8 tsp xanthan gum
method
Cupcakes
Preheat oven to 325°F/165°C.
Mix milk and apple cider vinegar. Let sit
for 5 minutes.
Mix dry ingredients together.
Once the milk has curdled, add oil and
vanilla. Mix well.
Add wet ingredients to dry ingredients.
Mix well.
Pour into parchment-lined cupcake mold
to ¾ capacity.
bake for 19 minutes or until a toothpick
comes out clean.
Once at room temperature, core the
center of each cupcake and fill with
raspberry coulis.
Top with meringue. Toast if desired.
Raspberry Coulis
In a saucepan, add the raspberries and
sugar.
Cook for 5 minutes on medium heat
until it becomes a puree.
Set aside.
Meringue
In stand mixer with the whisk attachment,
add the aquafaba and the vanilla.
Mix on high speed until it starts
thickening.
Add 1 tbsp sugar every minute until it
is all incorporated.
Continue mixing until it stands in
stiff peaks.
Add the xanthan gum and mix at least
one minute.
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serves
12
MARIE-MICHELLE
chouinard
Saturday
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