Chocolate cupcakes with blueberry frosting


Total time: 13hr
Preparation Time: 40m

Servings
For 6 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 519 Kcal, 10g Protein, 52g Carbohydrates, 29g Fat


Ingredients

  • Cupcakes
  • 150 g light spelt flour
  • 40 g cocoa powder
  • 100 g sugar
  • 1 tsp baking powder
  • 0.5 tsp bourbon vanilla powder
  • 1 pinch salt
  • 0.5 tsp sodium bicarbonate
  • 3 dl almond drink
  • 2 tbsp rapeseed oil
  • 50 g dark chocolate, chopped
  • 1 tsp apple vinegar
  • Frosting
  • 50 g coconut oil, melted
  • 150 g curried cashew nuts, soaked overnight in water
  • 0.75 dl almond drink
  • 0.5 dl rice syrup
  • 1 tsp lemon juice
  • 0.5 tsp bourbon vanilla powder
  • 50 g frozen blueberries
  • Utensils
  • One muffin tin with 12 holes (each approx. 7 cm in diameter), 6 holes filled with muffin cases or greased and floured.

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Instructions

  • Cupcakes

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the almond milk and oil, mix well. Mix in the chocolate and vinegar. Spoon the batter into the prepared muffin tin.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 170°C. Take the cupcakes out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
  • Frosting

    Puree all of the ingredients in a mixer. Chill the mixture briefly. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter), chill for approx. 15 mins. Pipe the frosting onto the cupcakes.
  • Tip:

    Decorate the cupcakes with blueberries or fruit powder.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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