Plus a recipe that requires frosting throws a whole host of extra decisions into the mix – coconut or cashew? spread or pipe? white with pink sprinkles or pink with white sprinkles? in a house or with a mouse?
And then there’s the part where you have to let the cupcakes cool COMPLETELY (or speed up the process…I see you my fellow cupcake freeze-ers) so the frosting doesn’t melt right off in a tragic drippy blob.
And then there’s the part where you have made so many test batches you can’t remember which one is which anymore, so you have to do one last trial run just to be sure.
And I’m already rambling…
INGREDIENTS
- VANILLA CUPCAKES
- 3/4 cup (190g) unsweetened applesauce
- 1/2 cup (160g) maple syrup
- 1/2 cup (120g) light coconut milk *
- 2 tsps vanilla extract
- 2 tsps baking powder
- Pinch of salt
- 1 3/4 cup (200g) quinoa flour **
- RASPBERRY FROSTING
- 3/4 cup (180g) coconut butter
- Optional: 2 tbsp maple syrup (at room temperature)
- 1/4-1/2 cup non-dairy milk (at room temperature)
- 1-2 tbsps ground freeze-dried raspberries
INSTRUCTIONS
Preheat the oven to 325F.
In a mixing bowl, combine the applesauce, maple syrup, milk, and vanilla. Whisk.
Add the baking powder, salt, and flour. Whisk/stir to combine.
Line a cupcake pan with paper liners. (These cupcakes are low-fat so consider lightly spritzing the liners for easier removal.)
Divide the batter between 6-8 cupcakes, filling each 3/4 of the way.
Bake for 25-30 minutes at 325F. The centers should be firm and bounce back when pressed.
Remove from the oven and cool completely before frosting, or even chill overnight.
For the frosting, melt the coconut butter until soft and pourable (I microwaved it for 5-10 seconds).
In a blender combine the coconut butter and liquid sweetener. (Make sure all the ingredients are at room temperature!)
Blend adding milk slowly until creamy and smooth. It will seize up initially but keep going and it will smooth out. Don't add too much milk or it will turn into a glaze.
Add the freeze dried raspberry dust. Blend/adjust to desired color.
Once the cupcakes are cool, frost them and top with freeze dried berry "sprinkles".
Enjoy!
Keep leftovers in the fridge in an airtight container. They can last 3-4 days, but will dry out with time. The frosting will become quite firm in the fridge so warm sightly before serving.
RECIPE NOTES
* I recommend light coconut milk from a can. Coconut milk from a carton or almond milk will make them less moist.
**You can buy it HERE or make your own like THIS
Thanks done share recipes to :https://www.feastingonfruit.com/vanilla-quinoa-flour-cupcakes/