12. Chocolate Cupcakes with Orange Frosting
Ingredients:
For the cupcakes (6):
- 3 tbsp ground flax seeds
- 9 tbsp water
- 1 tbsp margarine / vegan butter
- 2.5 oz (70 gr) gluten free almond flour
- 2.5 oz (70 gr) gluten free potato starch (or other starch)
- 2 tbsp unsweetened cocoa powder
- 1 tsp coffee powder
- 1 tsp baking soda
- 2.5 oz (70 gr) brown sugar
- 1 tbsp lemon juice
- 1.7 oz (50 gr) unsweetened apple juice
- 1 oz (30 gr) margarine / vegan butter
For the frosting:
- 5.6 oz (160 gr) soaked/boiled cashwes
- 1.7 oz (50 gr) carrot juice
- 1 oz (30 gr) orange juice
- 1 tbsp lemon juice
- 1 tbsp agave syrup (or other sweetener)
- vanilla extract
For the decoration:
- dairy free dark chocolate
- orange zest
Instructions:
- Boil the cashews for 10 minutes (or let them soak in advance for a few hours), rinse and drain them and let them cool down
- Pre-heat the oven at 350° F / 180 C
- Mix the ground flax seed, the water, 1 tbsp of margarine and refrigerate for 5 minutes
- For the cupcakes: in a bowl mix the dry ingredients then add apple and lemon juice, margarine and the flaxseed mix and whisk carefully
- Pour the batter into the cupcake molds and bake for 15-20 minutes
- In a blender mix all the ingredients for the frosting, adjusting the amount of vanilla and sweetener to your liking
- Once baked, let the cupcakes cool down completely, add the frosting on top and decorate with grated dark chocolate and orange zest (or you can get creative if you’re making them for Halloween!)
Recipe Notes
- You won’t taste the coffee in the cupcakes, it only helps to enhance the taste of chocolate. If you are making these for kids (or for caffeine sensitive people like me) use decaf coffee powder.
Originally posted 2019-03-12 14:01:53.
