grain-free chocolate cupcakes with cashew banana frosting
Grain-free and nut-free chocolate cupcakes with a naturally sweetened frosting made from cashews and banana. Perfect amount of sweetness with a soft crumb.
1/4 cup pumpkin seed flour (1oz)
1/4 cup arrowroot starch (1oz)
1/4 cup chia seed flour (1oz)
6 tablespoons raw cacao ( 1 1/2oz)
1 teaspoon baking power
1/4 teaspoon baking soda
1/2 cup coconut sugar (2 1/2oz)
1 teaspoon vanilla
1/2 cup coconut milk (4oz)
1/2 cup cashews
1 medium ripe banana
2 tablespoons beet juice (optional if you want a pink color)
1 tablespoon maple syrup (or few drops stevia)
Preheat oven 350 degrees.
In a large bowl place dry ingredients into bowl and mix together. Then add wet ingredients. Stir together. Batter will be thick, yet runny. Scoop into cupcake liners.
Bake for about 16-20 minutes.
First soak cashews for about one hour. And rinse them well.
Then place cashews into a blender, add in banana, maple syrup and beet juice if using to make pink
Begin to blend.
Once cupcakes are cool, swipe frosting over cupcakes! And if you want to make heart shaped hearts on your cupcakes, again we used a heart shaped cookie cutter to be our guide. Just place cookie cutter on cupcakes and fill with frosting.
This frosting is on the thin yet thick side. So a little delicate.
Store cupcakes in refrigerator and remove to bring to room temperature before eating.