Tag Archives: cupcakes

Raw Goji- & Mulberry Cupcakes With Salted Chocolate Frosting

Yesterday had been a bit slow and for some reason there was left over avocado and a craving for sweet things. Perfect reason to have a raw dessert! I just bought some mulberries which I had never tried before and thought they would fit quite nicely in a raw cake. I wanted to do something different with the shape and that’s why decided to make cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the cupcakes (makes 4 pieces)

65 g raw pitted dates
65 g raw almonds
65 g raw hazelnuts
2 tsp raw agave nectar
50 g dried goji- & mulberries (plus some for decorating later)

Process everything except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

For the shape I used a silicone muffin pan. Press the mixture down really firmly so they won’t break later. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.

For the frosting

1 ripe avocado
4 tbsp raw cacao powder
4 tbsp raw agave nectar
1 heaped tbsp raw cacao butter
sea salt

Melt the cacao butter really carefully and not too hot if you want to keep it raw. Blend together the avocado, nectar and cacao powder in a food processor until everything is really smooth. Add some sea salt to your taste and at the very end the melted cacao butter. Mix until it’s nicely incorporated.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Take the cupcakes out of the freezer and carefully out of the silicone pan. Pour the frosting into a piping bag and decorate the cupcakes.

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!

Stef

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

2women2cats: Raw Goji- & Mulberry Cupcakes with Salted Chocolate Frosting

Easter Cupcakes

Easter is close and I think it’s the right season for carrot cake. A while a ago I had bought some flower stencils and I haven’t had the chance to use them yet. So I decided to do some cupcakes and use the stencils for marzipan flowers.

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The original recipe is from this German page and I have used it for many years. The carrot cake always turns out really well, only difference this time is that I used my silicone muffin mould. The amounts are a bit unusual since I only made half the recipe which made 7 cupcakes. I exchanged the walnuts with hazelnuts and used a bit more carrot.

Carrot Cupcakes

62 g butter, softened (I used salted)
1 tbsp vanilla sugar
112 g brown sugar
2 small eggs
140 g grated carrots
25 g hazelnuts, chopped
50 g almond flour
25 g potato flour (or corn starch)
87 g flour
2 tsp baking powder
a bit less than 1/2 tsp of cinnamon, nutmeg and ground clove each

Preheat the oven to 175°C.

Beat the sugars, spices and the butter until everything is fluffy. Stir in the eggs. They don’t need to beaten long, just incoperate them properly into the mixture. Mix in the carrot and the hazelnuts.

2women2cats: Easter Cupcakes

Mix the flours together, add the baking powder and stir them slowly into the carrot mixture. Fill the muffin moulds a bit more than half way up and bake for around 30 minutes.

Frosting and Decoration

cream cheese
vanilla sugar
powder sugar
butter (I used salted again)
food colouring
marzipan

While the cupcakes are in the oven you can prepare the decoration. I took some marzipan and put a little food colouring in. Then I formed little carrots and carrot leaves. Same procedure for the flowers, except that I rolled the marzipan flat so I could use the stencil on them. The marzipan rests were formed into eggs.

2women2cats: Easter Cupcakes

2women2cats: Easter Cupcakes

When the carrot cake is done and cooling down you can make the frosting. I think I’ve said before that I am bad with weighing things. I made this frosting so often that I didn’t check the amounts I used. Naturally I made too much, so the rest will have to be frozen. I think I used around 90 g cream cheese, two tablespoons of salted butter and a bit of vanilla sugar. I then added some green food colouring and a little bit of brown so it wouldn’t be too bright.

2women2cats: Easter Cupcakes

Add powder sugar until the frosting gets firm enough to be piped. If you don’t have a piping bag you can just use a freezer bag  and a star shaped tip. Pipe the frosting onto the cupcakes and decorate with the marzipan decoration. Enjoy!

Stef

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