Chocolate cupcakes with blueberry frosting

Name: Chocolate cupcakes with blueberry frosting
Prep time: 40 min
Total time: 780 min
Yield: 6
Ingredients: 150 g light spelt flour; 100 g sugar; 1 tsp bourbon vanilla powder; 1 tsp baking powder; ½ tsp sodium bicarbonate; ½ dl rice syrup; 40 g cocoa powder; 3 ¾ dl almond drink; 50 g frozen blueberries; 150 g curried cashew nuts; 2 tbsp rapeseed oil; 1 tsp apple vinegar; 50 g coconut oil; 1 pinch salt; 1 tsp lemon juice; 50 g dark chocolate

desserts Baking sweet

Total: 13 hr | Active: 40 min.

vegan, lactose-free

916 Likes

My classic vegan chocolate muffins jazzed up with fresh blueberry frosting. The colour is truly eye-catching! It never ceases to amaze me just how vibrant nature can be. Unlike traditional buttercream frosting, the frosting in this recipe is made using cashew and coconut oil.

Lara - Vanillacrunnch

Ingredients

for 6 pieces

Cupcakes
150 g	light spelt flour
40 g	cocoa powder
100 g	sugar
½ tsp	bourbon vanilla powder
1 tsp	baking powder
½ tsp	sodium bicarbonate
1 pinch	salt
3 dl	almond drink
2 tbsp	rapeseed oil
50 g	dark chocolate, chopped
1 tsp	apple vinegar

Frosting
150 g	curried cashew nut, soaked overnight in water
50 g	coconut oil, melted
¾ dl	almond drink
½ dl	rice syrup
½ tsp	bourbon vanilla powder
1 tsp	lemon juice
50 g	frozen blueberry

How it's done

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.

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