Super Blueberry & Pumpkin Cupcakes Recipe

Super Blueberry & Pumpkin Cupcakes Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in air tight container.
Vegetarian Dairy Free

These super gorgeous cupcakes, that not only look exciting but taste fantastic too! Enjoy the scrumptious flavour combinations of blueberries, bananas, coconut and almonds. Including pumpkin seed protein powder adds a sustained energy release and our Super Vital powder not only creates an incredible pinky colour but also the antioxidant rich tastes of acai berry, beetroot and baobab powders, topped off with a delicious creamy superfood frosting. Enjoy any time of day! 

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Ingredients

Equipment
  • Cupcake Tray
  • Mixing Bowl
  • Food Processor or Blender
  • Spoons
  • Cooling Rack
  • Piping Bag or Palette Knife
  • Small Saucepan

Method
  1. NIGHT BEFORE BAKE (or 4 hours before): Place cashew nuts in a cup, cover with cold water and leave to soak overnight or for at least 4 hours. 
  2. BAKE DAY: Preheat oven to 180 degrees c. 
  3. Next, place cake cases in the cupcake tray.
  4. Then, measure coconut oil and rice malt syrup into pan on low heat and stir until mixture is melted and combined.
  5. Mix bananas in blender, then in seperate bowl crack eggs into the banana mixture and gently stir together.
  6. Weigh out the oats and using a clean blender whizz them into an oat flour.
  7. Next, put the ground almonds, oat flour, bicarbonate of soda, baking powder, pumpkin seeds, pumpkin protein powder, super vital powder and cinnamon powder into a large bowl and mix together with a spoon. 
  8. Pour the wet ingredients into the dry mixture and carry on mixing together well. Then tip the blueberries in the mix and stir until they are evenly through the mixture.
  9. Then, spoon the mixture evenly into the cupcake cases until 3/4's full. 
  10. Place on middle shelf in the centre of oven and bake for 25 minutes until cooked. 
  11. Remove from oven and leave to cool still in tray for 10 minutes.
  12. Place each of the cupcakes onto a cooling rack and leave until completely cool.
  13. Method for the frosting: Firstly, drain the soaked cashew nuts, pop them into food processor and whizz until a smooth mixture.
  14. Add the rest of the frosting ingredients and whizz until fully combined and great creamy purple icing mix.
  15. Either spread onto the top of your cupcakes with a palette knife of using a piping bag - have some fun!
  16. Optionally sprinkle with any extra toppings, such as pumpkin seeds. 
  17. Share with family and friends, enjoy!
Super Blueberry & Pumpkin Cupcake
Variations

For the change in icing colours, leave out Super Vital if you don't want the icing to be pink - add Pumpkin Protein Powder instead for a different taste. 

19 September 2016 - 10:31am