Cacao & Almond Heaven Cupcakes Recipe

Cacao & Almond Heaven Cupcakes Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in air tight container.
Vegetarian Dairy Free

Indulge in these party perfect dairy-free, wheat-free and refined sugar-free, heavenly cacao chocolate cupcakes. Fluffy cake with the delicious chocolately taste of cacao complimented with a caramel-like malty taste from lucuma powder. The creamy icing will transport you into a divine chocolate world with an energy boost of superfood ingredients. Get your bake on!

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Ingredients

Equipment
  • Cupcake Tray

  • Mixing Bowl or Food Processor

  • Spoons

  • Piping Bag or Palette Knife

  • Small Saucepan

  • Large Bowl

  • Whisk

  • Cooling Rack


Method
  1. NIGHT BEFORE BAKE: Place 1 cup of cashew nuts into a bowl, cover with cold water and leave to soak overnight.
  2. BAKE DAY: Preheat your oven to 180 degrees.
  3. Next, place your cake cases into your tray.
  4. Measure out the coconut oil and rice malt syrup into a pan and heat gently on the hob until the coconut oil has melted and stir them together with a wooden spoon.
  5. Next, weigh out the oats and using a high powered blender or food processor whizz your oats into a flour.
  6. In a large bowl, put the ground almonds, oat flour, bicarbonate of soda, baking powder, cacao powder, cacao nibs and vanilla powder - mix together!
  7. Seperately, crack the eggs and gently whisk them together.
  8. Pour both wet ingredient mixtures into the bowl with the dry ingredients and mix together well or pour into a food processor and whizz it up.
  9. Once your mixture is fully combined, spoon it evenly into cake cases so that each is 3/4's full.
  10. Place on the middle shelf in the centre of the oven and bake for 25 minutes.
  11. Remove from oven and leave to cool for 10 minutes in the tray. 
  12. Then, place them on a cooling rack to cool down entirely before decorating.
  13. For the icing, drain the cashew nuts and place into food processor and whizz until smooth texture. 
  14. Add the coconut cream and agave syrup and whizz.
  15. In a saucepan on a low heat, melt the coconut oil and stir in the cacao powder until fully combined.
  16. Pour this mixture into food processor and whizz again until you've got a delicious fluffy and creamy frosting consistancy. 
  17. Next, using a piping bag or palette knife decorate the top of your cooled down cupcakes and optionally sprinkle anything you like on top. These ones have extra cacao nibs on top. 
  18. Share with family and friends. Enjoy!
Cacao Cupcake
15 September 2016 - 2:42pm