National Cupcake Week CHOCOLATE HEAVEN Clean Supper Club
Chocolate Heaven Cupcakes
These are no ordinary Clean Supper Club chocolate cupcakes; they are made with raw cacao powder, which gives them a gorgeous chocolate taste, that’s hard to beat!
As with all our bakes they are wheat free, refined sugar free, dairy free – but these do include eggs. Really easy to put make too. Happy Baking
Equipment Muffin tray or cupcake tray Mixing bowl or Food processor Spoons Piping bag or palate knife Small saucepan Makes 12 cupcakes or 10 muffins
Oven 180 ° C (fan) Bake time 12 minutes
Ingredients 50gcoconut oil 125ml rice malt syrup 3 eggs 60ml of unsweetened almond milk 50g cacao powder 3tbsp cacao nibs 1tsp raw vanilla powder or extract 1tsp of bicarbonate of soda ½tsp of baking powder 75g oat flour 75g ground almonds 2tbsp of grade A maple syrup (alternatively use 1 to 2tsp of Lucuma powder)
Cacao Icing 1 cup of cashew nuts soaked in water 250ml of coconut cream 60g raw cacao powder 1 ½ tbsp of coconut oil 1 tbsp of maple syrup
Place 1 cup of cashew nuts in a bowl, cover with cold water and leave overnight or for a minimum of 4 hours.
Preheat oven to 180 °C
Place cake cases into tray.
Measure coconut oil & rice malt syrup into a pan and heat gently until coconut oil melted and then stir together.
Weigh out oats and then using a blender whiz into flour.
In a large bowl place ground almonds, oat flour, bicarbonate of soda, baking powder, cacao powder, cacao nibs and vanilla powder and mix together.
Crack and gently whisk the 3 eggs together.
Pour wet ingredients into dry and mix together well; we use our food mixers for this.
Spoon mix evenly into cases - until each is ¾s full.
Place on the middle shelf in the centre of the oven and bake for 25 minutes until cakes are golden brown – remove from oven and leave to cool for 10 minutes in tray or until completely cool before decorating.
These cup cakes are delicious without icing, but if you wish to decorate them then this icing is simple, healthy and easy to pipe or spread.
Cacao Icing Will ice 12 cupcakes 1 cup of cashew nuts 250ml Coconut cream 20g raw cacao powder 1 tbsp of coconut oil 1 tbsp of maple syrup
Drain cashew nuts and place into food processor, blitz until smooth. Add cashew cream and maple syrup and combine together.
In a pan gently melt the coconut oil and stir in the cacao powder, until combined and smooth. Pour mix into food processor and mix until fully combined.
Depending on your taste in chocolate or level of sweet tooth do add more cacao powder and maple syrup.
Storage Without icing the cakes will store for 1 week in an air tight container. With icing - if its warm, keep them in the fridge for up to 3 days
NOTE - rice malt syrup is a wheat free subtle natural sweeter, that does not spike your blood sugar levels like refined sugars. We bake with it allot! It is available from good health food shops, clear spring, biona and you can order it from amazon