Pine cone cupcake


Made with

For the cupcakes:
(for 15-20 cupcakes)
280 g type 1 flour
20 g almond flour
150 g brown sugar
1 Biogurt Soya natural
150 g Bio Soya Drink Natural
140 g corn oil
8 g baking powder
1 pinch of turmeric

For the chocolate cream:
1 Biogurt Soya Natural
150 g dark chocolate
150 g peeled almonds
2-3 tablespoons of maple syrup

To finish the cupcakes:
Chocolate cream
200 g vegetable alternative to whipping cream
Chocolate cereals


For the muffins: combine the flours, baking powder and turmeric in a bowl and mix it well. Put the Biogurt, the Soya Drink, the sugar and the oil in a mug and mix them for a few seconds with an immersion blender. Add the liquid part to the dry ingredients and mix well with a whisk. Add the vegetable drink if necessary. Put the mixture into the muffin tinm, filling them about 2/3 full. Bake at 165-170°C for 15-17 minutes.

For the chocolate cream: Melt the chocolate in a bain-marie. Blend the almonds together with the Biogurt until smooth and thick. Add the chocolate, mixing everything together with a spatula and leave in the refrigerator until the cream has firmened up. Place it in a sac à poche.

To finish: whip the cream firmly and place in a sac à poche. Decorate the surface of the muffins with chocolate cream and surround with whipped cream. Garnish with the cereals creating a shape of a pinecone. Sprinkle with icing sugar.