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Ingredients
Frosting
- 100 g raw cashews covered with tap water and soaked for 1 hour
- 125 g dried, pitted dates covered with hot water and soaked for 1 hour
- 2 tbsp coconut oil melted
- ¼ tsp vanilla extract
Cupcakes
- 1/3 cup milk
- 2 tsp apple cider vinegar
- ½ cup buckwheat flour
- 2 tbsp raw cacao powder
- 1 tsp coffee powder regular or decaf
- 1 tsp baking powder
- 1 egg
- ½ cup rice malt syrup
- 1 tsp vanilla extract
- 3 tbsp coconut oil melted
- Shredded coconut or cacao nibs to serve optional
Ingredients
Frosting
Cupcakes
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Instructions
- Soak dates and cashews one hour in advance.
- Preheat oven to 200°C
- Combine milk and vinegar and set aside to curdle.
- Dry whisk flour, cacao powder, coffee powder, and baking powder until well combined.
- Add egg, rice malt syrup, 1 tsp vanilla, coconut oil and mix thoroughly.
- Spoon into mini muffin tray or cupcake cases and bake for 8-10 minutes, until a skewer in the centre comes out clean.
- Allow to cool for 5 minutes in the pan, then remove and place on a wire rack to completely cool.
- To make the frosting drain and rinse dates and cashews. Place into a food processor with coconut oil and ¼ tsp vanilla. Process until smooth. Pipe frosting mixture onto cooled cupcakes. Decorate with cacao nibs or shredded coconut if desired.
- Store in an airtight container. For extended storage, refrigerate frosting separately and pipe onto cupcakes just prior to serving.
Recipe Notes
This recipe makes 18 cupcakes at 155 cal /649kj per cupcake
Fat- 6.9g, Carbs- 21g, Protein- 2.5g