Description
Cupcakes don't have to be unhealthy! These nutty vegan currant cupcakes are
free of refined sugar, gluten and oil – and even contain vegetables. Of
course, they are also delicious. Dig in!
Ingredients
Scale
- 1 1/4 cup coconut milk or other plantbased milk
- 2 cups grated carrots ((180 g))
- 1/4 cup unsweetened applesauce ((80 g))
- 1 1/2 cup coconut sugar ((220 g))
- 1 tsp vanilla extract
- 1 1/2 cup buckwheat flour ((270 g))
- 1/2 cup ground hazelnuts ((65 g))
- 1 1/2 tsp baking powder
- 1/2 tbsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 3/4 cup red currants ((100 g))
Cashew frosting
- 1 1/2 cup cashews
- 1/4 cup + 2 tbsp coconut milk
- 1/2 tsp vanilla extract
- 2 tsp lemon juice
- 2–3 tbsp maple syrup
Instructions
- Soak the cashew nuts in hot water.
- Preheat the oven to 175 °C.
- Mix the plantbased milk, grated carrots, apple puree, vanilla and coconut blossom sugar.
- Combine the dry ingredients in another bowl and stir in the wet ingredients. If the mixture appears too dry, add 1-3 tbsp of plant drink. Then fold in the currants.
- Divide the mixture into 12 cupcake or muffin forms and bake in the preheated oven for 20 minutes. Remove from oven and allow to cool.
- While the cupcakes are baking, blend the ingredients for the cashew cream until smooth and then place in the fridge.
- Use a piping bag to spread the cashew cream over the cooled cupcakes. Garnish with fresh currants.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: breakfast, dessert, snack