Very Berry Cupcakes
This fruity creation has been brought to life by the one and only Elisa, the blogger behind www.happyskinkitchen.com. She refers to these beauties as the "ultimate guilt free treat", since they're made with a select few wholesome ingredients and skin loving fresh berries.
The Superberry-infused frosting makes them even more scrumptious, packing lots of healthy fats and antioxidants. Our signature berry infusion worked perfectly with the sweetness of the blueberries, creating a super silky antioxidants-packed icing.
Ingredients: Makes about 8-10 cupcakes
1 cup of ground almonds
¾ cup of oat flour
¼ tapioca flour
2 teaspoon of baking powder
1 teaspoon of vanilla extract
½ cup of liquid sweetener of your choice (I have used rice malt syrup)
¼ cup of almond milk
½ cup of fresh blueberries
For the berry icing:
1 cup of raw cashews soaked for at least 8 hours or overnight
½ cup of fresh or frozen blueberries
½ cup of We Are Tea Super Berry tea
3 tablespoons of maple syrup
1 teaspoon of vanilla extract
So let's get started...
Step 1. Preheat the oven to 180 Celsius.
Step 2. Line a muffin tin with paper muffins cases.
Step 3. In a bowl mix the oat flour, ground almond, tapioca flour and baking powder. Mix well together. If you are making your own oat flour, simply place the oats into a blender and blend until they turn into flour.
Step 4. Add the rice malt syrup and the coconut milk. Mix very gently everything together, don’t over mix it as you want to have the batter nice and fluffy. Gently fold in the blueberries.
Step 5. Fill each case with 2 tablespoons of the batter, don’t press it down.
Step 6. Bake the muffins in the oven for 25 minutes. Don’t bake them for longer otherwise they will become too dry.
While the muffins are baking, let's make the cashew frosting.
It's pretty simple, so here's all you need to do:
Step 7. Drain and rinse the cashews. Place the in a blender and add all the other ingredients. Blend until smooth and creamy. Place the cream in the fridge. This will help the frosting to thicken up even more.
Step 8. Back to the muffins - once the over timer has beeped, take them out and let them cool down for 10 minutes in the tin before moving them to a cooling rack.
Step 9. Once the muffins are completely cold, remove the cashew cream from the fridge and pour it into a piping bag. If you don’t have a piping bag just use the back of a spatula to spread the frosting on top of the cupcakes.
Most important, very final step ... Decorate with fresh blueberries! And voilà - the best wholesome cupcakes ever.