Well, it’s that time of year again. Cupcake time! Otherwise known as my birthday. And today is a big one . I won’t bore you with the details of my mini-breakdown and slight midlife crisis (despite it only being the big 3-5 haha). I may just save all of that for the next post 😉 This post, the day of my actual birthday, is all for the cupcakes.
Chocolate Cashew Butter Cupcakes (makes 8)
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup arrowroot flour
1/2 cup cocoa powder
1/2 cup cane sugar
1/2 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
a pinch of salt
1/2 cup non-dairy milk (I used almond) + 2 tbsp apple cider vinegar
2/3 cup oil (I used olive oil)
Preheat the oven to 350 fahrenheit. Start by combining the milk and apple cider vinegar together to allow it to curdle. Then mix all of your dry ingredients in a large mixing bowl and stir well to combine. Add the oil to milk and vinegar mixture and mix it up. Add the wet ingredients to the dry and combine without over mixing. Line a muffin tin with cupcake liners and fill 3/4 full. Bake for 18 minutes, rotating at the 9-minute mark. Make sure a toothpick inserted comes out clean to know they are cooked through. Allow them to cool before frosting (at least 30 minutes).
Cashew Butter Frosting
1/2 cup of smooth, unsweetened cashew butter
3 tbsp of earth balance (or vegan margarine of choice)
1 cup of powdered sugar
2 tbsp of full fat coconut milk
1 tsp of vanilla extract
Throw everything in a bowl and mix it with an electric mixer.
I made little chocolate cashew butter stars to top them with – I mean it’s my birthday – gotta go for broke. They are optional of course.
Cashew Butter Cups
1/2 cup of cacao butter (I said go for broke, right?)
1/2 cup of cacao powder
1/4 of maple syrup
cashew butter (or nut butter of choice)
Melt the cacao butter on low heat in a pot on your stove. Slowly add the cacao powder while stirring constantly, finally add the maple syrup and stir to combine. Allow this mixture to cool slightly. Spoon a bit of the mixture into a chocolate mould or mini cupcake liners – just enough to cover the bottom. Freeze the prepared moulds/liners for 10 minutes. Once you remove them from the freezer, spoon out a very small amount of cashew butter (not quite 1/4 tsp) into each one and try to smoosh it down so it is flat. Then top with the remaining chocolate. Freeze for at least 30 minutes. This will make at least a dozen (maybe more for munching on).
Have you ever had a hard time with a birthday?