Coconut Cream recipe by Minimalist Baker.
Black Forest Cupcakes
175 g all-purpose gluten-free flour
1 tsp bicarbonate soda
A pinch of salt
50 g cocoa powder
225 g coconut sugar (vegan brown or regular sugar will work too)
275 ml hot water
60 ml sunflower oil or other mild-tasting vegetable oil
2 tsp apple cider vinegar
Black cherry jam I used a fruit-sweetened one
optional A few drops of Kirsch or brandy
Whipped coconut cream* (I added a bot of liqueur to this too)
Fresh cherries (I soaked mine in the alcohol)
Dark chocolate grated
To make the chocolate cupcakes
Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
Mix the first five ingredients together until well combined.
Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
I mixed together the filling ans swirled it into the mixture before baking but if you want the filling in the middle of the cupcake filling the after baking instructions.
Divide the mixture equally between the 12 muffin cases/or greesed tin and bake for 15 minutes.
Use a cake tester or skewer to test the middle of the cupcakes come out clean.
If not, bake for a further 5 minutes.
Leave to cool before decorating.
If filling with jam, then cut small holes in the centre of the cupcakes. You can use a cupcake corer, apple corer or a small sharp knife to hollow out the centres.
Fill the cupcake holes with the cherry jam (and Kirsch, if using).
Make the coconut whipped cream, according to these instructions, then pipe or dollop onto the tops of the cupcakes.
Decorate with a single cherry then serve!
These are best kept refrigerated and can be stored for up to 3-4 days.
* Coconut Cream
1 14-ounce can (414 ml) coconut cream or full fat coconut milk*
1/4 - 3/4 cup (28 - 84g) icing/powdered sugar (use organic to ensure vegan friendliness)
optional: 1/2 tsp vanilla extract
Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp - during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
I found this fruit juice sweetened jam at Walmart.