METHOD
1. Preheat the Oven:
- Preheat your oven to 180°C. Line a cupcake tin with paper liners.
2. Prepare the Black Cherry Puree:
- If using fresh cherries, pit them and blend in a food processor to create a smooth puree.
3. Make the Cupcake Batter:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, black cherry puree, almond milk, vegetable oil, vanilla extract, and ground jasmine tea leaves.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Fill Cupcake Liners:
- Spoon the cupcake batter into the prepared liners, filling each about two-thirds full.
5. Bake the Cupcakes:
- Bake for 18-22 minutes.
- Allow the cupcakes to completely cool on a wire rack.
6. Prepare the Saffron Frosting:
- In a small bowl, infuse the saffron threads in hot water and let it cool.
- In a large bowl, beat the softened vegan butter until creamy.
- Gradually add the powdered sugar, saffron infusion, and vanilla extract. Beat until smooth and fluffy.
7. Frost the Cupcakes:
- Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with the saffron frosting.
8. Garnish and Serve:
- Garnish each cupcake with a fresh black cherry and a sprinkle of grated dark chocolate.
Make sure you capture your cakes on camera and tag @FloralStreet_ and #veganbakes so we can admire your mouthwatering masterpieces.
