Gluten-free Chocolate Cupcakes

1. Soak the fleas with a little warm water. The flea seeds must be covered, but not swim in the water – a gel-like mass should be created. Contact time approx. 10 min.
2. Separate the eggs and beat the egg white with the salt to form firm snow. Mix the egg yolks with the sugar and vanilla sugar until frothy.
3. Mix the corn flour, soy flour, corn starch and baking powder well and add the soaked psyllium. Add the flour mixture with the yoghurt and cocoa to the egg yolk foam and stir well.
4. Now slowly fold in the egg whites and pour everything into greasy cupcake tins or muffin tins. Only fill 2/3 of the dough into the molds. Bake everything at 150 degrees for about 25 minutes and do the stick test. Then let the cupcakes rest a little longer in the switched off oven, take them out and let them cool completely in the molds.
5. Brush the chocolate cupcakes with a ganache or / and decorate with fondant. To do this, knead the fondant and roll it out between cling film and cut out figures. Put this on the cooled ganache.

Ganache

1. Heat the cream in a saucepan and chop the chocolate. Pour the hot cream over the chocolate flakes and let it “work in” for 2-3 minutes. Mix the chocolate with the cream well with a whisk and let cool down a little.
2. Mix the butter with the powdered sugar and the vanilla sugar until frothy and add the ganache (chocolate cream) to the butter – powdered sugar – cream while stirring constantly. Continue stirring for a few minutes until the ganache changes color! The ganach will be lighter in color and should have a sprayable consistency. Set aside to cool.
3. Once the gluten-free cupcakes and the ganach have cooled down, the cupcakes can be coated with the chocolate cream. Now either let it dry a little and decorate with a fondant blanket or fondant figures, or just enjoy it as a chocolate ganache cupcake