Chocolate cupcakes with the mascarpone rainbow cream

Muffins (11 muffins - 1 piece approx. 45g - total weight of all muffins is 500g):

Ingredients

125g Mevalia bread mix (21.25mg Phe)

30g Nutricia bread mix (2.1mg Phe)

225ml milk - Pro zero

50g oil

25g Carob (60mg Phe)

85g vegan condensed milk (in this recipe brand Nature's Charm) - 34mg Phe

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/4 teaspoon of salt

20g granulated sugar

50g ichoc vegan milk chocolate - (optional)

Calculation of Phe without iChoc chocolate (optional item in the recipe, as everyone chooses their favorite brand), for 500g of finished muffins is 117mg Phe, for a 45g piece it comes out to 10.5mg Phe.

Frosting:

125g mascarpone vegan

65g vegan whipping cream

1 tea spoon of vanilla essence

food coloring of your choice

Method for Cupcakes:

1. Mix all the ingredients with a hand mixer and use muffin baking form for the dough.

2. Bake at 180 degrees for about 20 minutes.

Method for frosting:

1. Mix vegan mascarpone and whipping cream- brands used in this recipe are on the pics below.

2. Add vanilla essence.

3. Add food coloring in bowls separately.

4. All steps for the cream coloring is documented below: