Caramilk Cupcakes

Many people enjoy the taste of Caramilk chocolate (basically caramelised white chocolate) but it is very high in sugar. These cupcakes are a healthier, vegan way of enjoying this flavour!

Cupcakes

Dry Ingredients:

  • 1 cup oat flour
  • 1 cup spelt flour
  • 1/2 cup ground roast cashews (see at bottom for recipe)
  • 2 tsp maca powder
  • 2 tsp baking powder
  • pinch salt
  • 1/3 cup coconut sugar

Wet Ingredients:

  • 1/3 cup maple syrup
  • 1/3 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup coconut cream
  • 1/2 cup almond milk

Method:

Mix together the dry ingredients, then add the wet ingredients and mix till smooth. Put into cupcake papers of chosen size (makes about 12 medium). Bake at 180°C for 15-20mins. Cool, then ice with frosting.

Frosting

Ingredients:

  • 1 cup ground roast cashews
  • 1/4 cup cacao butter, melted
  • 1/2 – 1 tb syrup
  • 1/4 cup coconut sugar (use powdered for a finer texture)
  • 1 tsp maca powder
  • 1 tsp vanilla extract
  • 1/3 cup coconut cream

Method:

Blend ingredients till smooth and cool in the fridge. When cool and thickened slightly, use to ice the cold cup cakes. This can be piped on if liked.

Garnish with a small piece of vegan white chocolate if liked! Store in the fridge.

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*To Make Roast Cashews (for cakes & frosting):

Ingredients:

  • 1 + 1/2 cup cashews
  • 3/4 tsp olive oil
  • 1 + 1/2 tsp maple syrup
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 + 1/2 tsp maca powder

Method:

Mix together ingredients then spread on a tray lined with baking paper. Bake 180°C for 8-10mins. Cool and Blend till fine.

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