Coconut-Chai Buttercream Cupcakes
31 October 2016
Healthy eating is all about making mindful choices when it comes to what we put into our bodies. Sticking to wholefoods ingredients that nourish our bodies is a great way to make a sustainable transition towards healthy living. Clean-eating DOES NOT mean deprivation – it means keeping things simple, and switching up ingredients by selecting healthier alternatives. In so doing, we can still enjoy our favourite indulgences without feeling guilty! Packed with protein, and low in carbohydrates, these ultra-decadent guilt-free cupcakes are perfect for satisfying just about any sweet-tooth craving.
Total Preparation Time: 30 mins (including icing)
Baking Time: 25 mins (at 180⁰C)
Serving Size: Makes approximately 12 cupcakes
Health Benefits: Low carb, packed with metabolism-boosting healthy fats, high in protein, great source of potassium, and rich in anti-oxidants.
You will need:
Large mixing bowl
Electric Egg beater
Blender / food processor
Cupcake rack (to hold 12 cupcakes)
1 cup (250ml) almond flour
1/8 cup (30ml) vegan protein powder
1 ½ tsp. baking powder
2 tsp. vanilla extract
1 tbsp. macadamia nut butter
1 tbsp. natural peanut butter
4 tsp. xylitol
2 large free range eggs
½ cup rice milk
2 bananas (mashed)
2 tbsp. melted coconut oil
2 tbsp. desiccated coconut (toasted)
1/3 cup (80ml) raw almond flakes
1 tbsp. cacao nibs
1 tsp. cinnamon
½ tsp. nutmeg
Pinch of salt
Coconut-Chai Buttercream Icing
3 cups activated raw cashew nuts (soak cashews in water and refrigerate overnight)
1 cup (250ml) coconut cream
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 tbsp. xylitol
2 tsp. vanilla extract
1 ½ tbsp. coconut oil
Pinch of salt
Preheat oven to 180⁰C
Step 1: Prepare Coconut-Chai Buttercream
Place activated cashews (soaked in water overnight), melted coconut oil and salt in blender / food processor and blend thoroughly for 3-4 minutes until thick cashew paste forms.
Add coconut milk, cinnamon, cloves, nutmeg, xylitol and vanilla extract to cashew paste and blend further for 4 minutes until all ingredients are nicely combined and thick buttercream forms.
Place in refrigerator as is until ready to use.
Step 2: Prepare Cupcake batter
Place bananas in large mixing bowl and mash until smooth.
Add sieved coconut flour, almond flour, baking powder and protein powder to mashed banana and stir thoroughly.
Add eggs, macadamia nut butter, peanut butter, vanilla essence, xylitol, rice milk, cinnamon, nutmeg, melted coconut oil and salt to mixture and stir until all ingredients are combined.
Using an electric egg beater, beat mixture at medium speed for 3-4 minutes to incorporate air. Batter consistency should be that of a thick pouring liquid.
Using a large non-stick frying pan, toast desiccated coconut on medium heat until lightly brown. Once lightly browned remove from heat.
Add toasted coconut, almond flakes and cacao nibs to batter and stir thoroughly.
Step 3: Bake Cupcakes
Place cupcake holders in cupcake tray compartments.
Place spoonfuls of batter into each cupcake holder until ¾’s way full (do not fill right up to the top).
Bake for 25 minutes until golden brown.
Remove from heat and insert fork into each cupcake to test if cooked (fork should come out clean when removed).
Allow to cool at room temperature for 20 minutes.
Step 4: Ice Cupcakes
Remove coconut-chai icing from refrigerator.
Coat each cupcake with generous spoonfuls of the buttercream icing.
Garnish with sliced fresh strawberries, cacao nibs and a sprinkle of cinnamon
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I would love to see your own version of my healthy recipes
Yours in Health Always,