Chocolate & Vanilla Swirl Plant-Based Cupcake


Cupcake Base Method
  • Combine all ingredients in a stand mixer with paddle attachment. Mix for 1 minute on low, scrape. 
  • Mix 1 minute on medium. Portion batter to the height of 2/3 the muffin liner. 
  • Bake at 375°F for 18 minutes. (Baking times and temperature may vary)

Non-Dairy Chocolate Topping
  • Add water to chocolate and blend until smooth. 
  • Add Cremfil and blend till the Bavarian is completely mixed in. 
  • Once mixture is cooled fold in whipped Ambiante. 
  • Refrigerate till ready

Non-Dairy Topping
  • Whip Ambiante to firm peak. Insert desired pastry tip into pastry bag. 
  • Fill pastry bag with both chocolate non-dairy topping and white non-dairy topping to each side of pastry bag. 
  • Pipe directly on top of cake and decorate with chocolate stamp

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