Chocolate Cupcakes with Raspberry Frosting
Makes 12 cupcakes
Chocolate is the first thing that comes to mind when I think of Valentines Day so I figured there was no better time than now, to share one of absolute favourite recipes to date! Throughout the process of writing my book, cakes were probably the recipe that took the longest for me to master. There were many cakes that ended up in the bin from the ones that even after an hour or two, just wouldn’t bake to the claggyest of cupcakes which were truly impossible to swallow, but I most definitely nailed it when I came up with this recipe! Whether you are celebrating Valentines day or not this year, I most definitely recommend baking a batch of these – I know that I will be!
Prep: 10 minutes + 4-6 hours soaking time
Cook: 20-25 minutes
Total: 35 minutes
- 225g almond butter,9 tablespoons cacao powder,150g ground almonds,240 ml almond milk,90ml maple syrup,pinch salt
- 150g cashews (soaked for 4-6 hours),1 1/2 tablespoons coconut oil - melted,2 1/2 tablespoons maple syrup,115g raspberries+ extra to decorate
Preheat the oven to 180 degrees celsius and line a cupcake tray.
Mix all of the cupcake ingredients in a bowl.
Spoon into the cases and bake for 23 minutes.
Whilst the cupcakes bake, drain and rinse the cashews and add them to a food processor and blend.
Once the cashews are fairly smooth, add all of the other frosting ingredients and blend.
Once the cakes are done, take them out of the oven and leave to cool in the tin for a couple of minutes before moving them to a wire rack.
Spoon the icing onto the cooled cakes and decorate with raspberries or cacao nibs.