Chocolate Cashew Butter Cupcakes |
Chocolate Cashew Butter Cupcakes
the brand I used |
1 (16 ounce) jar cashew (or almond) butter
4 organic eggs
1 1/4 C. pure maple syrup
1 T. pure vanilla (or almond) extract
1/2 C. dark cocoa powder
1 T. pure vanilla (or almond) extract
1/2 C. dark cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 ounces unsweetened chocolate, melted
1/2 tsp. baking soda
1/2 tsp. salt
6 ounces unsweetened chocolate, melted
6 T. organic white sugar
1 T. organic virgin coconut oil
1 T. organic virgin coconut oil
In a large stand mixer, combine the cashew butter and the eggs for a minute or two, then add in the maple syrup and vanilla extract. In a small bowl, sift together the cocoa powder, baking powder, baking soda, and salt and add to the mixer. In a small saucepan or in a
microwave safe dish, slowly melt the unsweetened chocolate together with the sugar
and the coconut oil and immediately add to the mixer and beat for another
minute. Spoon batter into lined cupcake tins and bake at 325F for 30 - 35 minutes* (makes 18 cupcakes).
Let cool for a few minutes before removing carefully from the pans. Let
cool completely before assembling and adding frosting. Store in the
refrigerator for up to a week.
* check after 25 minutes, and at 5 minute intervals after that to ensure you don't overcook them :)
* check after 25 minutes, and at 5 minute intervals after that to ensure you don't overcook them :)
cashew butter, eggs, maple syrup and vanilla |
mixing the batter |
getting ready to bake |
hot from the oven |
ready for a Halloween party |
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