[Video] How to prepare vegan cupcakes
We travel to New York, specifically to the bakery Babycakes Erin McKenna, famous for her vegan and gluten-free cupcakes. With her, we learn to prepare her tasty glaze and the technique she uses to crown them with the already mythical swirl that gives them the touch of distinction.
Agave honey, coconut milk, coconut oil, vanilla, lemon juice and rice milk powder are the ingredients that make up a dough that is not flavored and in which everything is natural. With it, it is with which we will then play to give it the characteristic swirl shape.
How to achieve it? The trick is to contradict the rule of 'less is more', that is, use more glaze than necessary. Once placed on the cupcake, we use a round-pointed knife to remove the remaining dough. It glides, deepening and in circles. Eye, that may seem easy, but it requires hours of practice.
The science of getting that peculiar whirlpool © Erin McKenna's Bakery NYC (Facebook)