Mini batch Carrot cake cupcakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 mashed banana (sub with applesauce) 1/2 cup spelt or oat flour 1/2 cup coconut flour or almond flour 1 tbsp flaxseed flour 1/3 cup shredded carrots 1/3 cup chopped pecans (or walnuts) 1/2 cup plant-based milk milk 3 tbsp smooth almond butter 1/4 cup raw honey or date syrup syrup 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking powder 1/2 tsp baking soda pinch of salt Frosting 1 cup soaked cashews 1 cup coconut cream 1/2 cups icing sugar or 1/4 cups raw honey or date syrup 1 tsp vanilla extract pinch of salt extra walnuts or pecans for decoration fresh rosemary or thyme for decoration Method Preheat oven to 350 F and grease muffin tin with coconut oil. 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda. In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined. Add dry and wet ingredients and mix until combined. Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.) Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely. Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt. Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy! Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future) Photo Gallery I hope you love these super fluffy and yummy cupcakes!! M*
Black velvet cupcakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Dry ingredients 1 3⁄4 cups self-rising flour (sub half with oat or whole wheat flour) 1 cup (200g) brown or coconut sugar 1 tablespoon cocoa powder 1 tablespoon baking powder 1 generous scoop of chocolate protein powder Pinch of saltWet ingredients 1 cup coconut milk 1⁄3 cup (80g) neutral flavoured oil like canola or melted coconut oil 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 1 teaspoon black food coloring gel Black buttercream Frosting200g softened margarine or butter (sub half with cream cheese for high protein option) 3 cups powdered sugar (reduce by adding 1 1/2 cups powdered sugar & another scoop of proteinpowder) 1-2 tbsp coconut milk 1 heaped tbsp cacao powder 1/2 tsp black food coloring 1 tsp vanilla extractToppings Edible glitter Sprinkles Method Preheat the oven to 180°C. Line a 12-cup muffin pan with paper liners. Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients and mix until just combined. If desired, add more food coloring until you have your desired color. Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners 3/4 of the way. Bake the cupcakes for 25-30 minutes. Cool the cupcakes in the tray for 5 minutes then transfer them to a wire rack. For the frosting: cream the butter in a large bowl. Sift in the sugar and beat until justcombined. Fold in the cacao powder, black food coloring and the vanilla extract When the cupcakes have completely cooled, frost the cupcakes. Decorate as desired. Serve the cupcakes immediately or, store the cupcakes in an airtight container in the fridge up to 3 days. Photo Gallery Hope you love these delicious and super fluffy cupcakes!! M*
Tipsy tart cupcakes
Tipsy tart cupcakes are just another way to celebrate this Festive season. Whatever the occasion calls for these cupcakes are a perfect way to set the mood. Sticky toffee and delectable toffee kind of puddings are what I’m living for this festive season. Easy on the booze this time around, but none the less I’m not skipping on the sticky gooey goodness.
