Caramilk Cupcakes

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.

.

.

*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.