(vegan, glutenfree, no refined sugar, dairy-free)
These cupcakes are definitely the ultimate guilt free treat. They are super chocolately, rich and decadent but they are made with only a bunch of wholesome ingredients.
The frosting makes them even more scrumptious packing lots of healthy fats and antioxidants. And who would have thought that you can make cake frosting with avocado?! Its creaminess works absolutely perfect, especially when paired with fresh berries and Lingonberry powder, creating the silkiest of the mousse, perfect on its own or insanely delicious with these show stopper cupcakes.
Make about 8-10 cupcakes
Start by preheating the oven at 180 degrees Celsius.
In a bowl whisk together all the wet ingredients: almond butter, almond milk and malt syrup. Mix well until you have a nice and smooth paste. Add the ground almond and mix again until everything is well combined.
Line a muffin tin with muffins cases. Scoop about 2 generous tablespoons of the mixture into each muffin case. Bake in the oven for 25 minutes.
While the cupcakes are baking make your frosting: peel the avocados and place them in a food processor with the strawberries, Lingonberry powder, rice malt syrup and vanilla essence. Blitz for a minute or so until you have a thick and creamy frosting. You might need to scrape the sides from time to time until everything is smooth with no lumps.
Once the cupcakes are baked leave them to cool for 5 minutes in the tin before moving them to a cooling rack. Let them cool completely for at least 1 hour. This is very important otherwise the frosting will melt.
Put all the avocado frosting into a piping bag and decorate the cupcakes. If you don’t have a piping bag just spread the frosting onto the cupcakes using a spatula. If using place ½ strawberry on each cupcake.
Store them in the fridge in an air tight container for 3-4 days.
♥ This post & recipe are by Elisa from @happyskinkitchen ♥