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St. Patrick’s Day Green Mint Vegan Cupcakes with Chocolate Mint Frosting

16 Mar

A really yummy and healthy alternative to the usual cupcake, these are ideal if you’re off junk for lent, but still want a bit of a treat!

You will need:

For the cupcakes –

250ml soya milk

1 tsp vinegar

1 tsp bread soda

1 tsp baking powder

150g flour

75g apple sauce

150g coconut sugar

1 tsp peppermint essence

35g raw cocoa, powdered

½  tsp salt

2 tbsp of wheatgrass, powdered

For the frosting –

100g vegan butter

100g coconut sugar (powdered)

15g raw cocoa, powdered

1 tsp peppermint essence

For the topping –

Green sugar

Chopped pistachios

Method:

Preheat oven to 180c.

Add the vinegar to the soy milk and let it sit for 20 minutes.

Mix and sieve all the dry ingredients into a bowl, except for the coconut sugar.

Add the peppermint essence, apple sauce, soya milk and coconut sugar to a blender. Add in the dry ingredients and blend.

Then place the batter into a muffin tin (use cake liners if you wish.) Just give them a quick spray with some oil to reduce sticking.

Place in the oven and cook for 20-25 minutes, then allow to cool.

Using a coffee grinder or blender, blend the coconut sugar into a powder as it’s easier to use.

Place the butter and coconut sugar into a mixing bowl and beat on high until light and fluffy (appx 5 minutes.)  Then add the mint and cocoa powder and mix for a further minute.

Place into a piping bag and pipe onto the cooled cupcakes. Sprinkle with green sugar and some pistachios.

Eat and enjoy 🙂

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