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)

Cupcake holders

Measuring cups

Wooden spoon

Ingredients

Cupcake Base

Ingredients

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

Ingredients

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

Instructions

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

Go on…..Enjoy!!

Dont forget to tag me in your healthy creations on instagram and facebook!

I would love to see your own version of my healthy recipes

Yours in Health Always,

Cara-Lisa

@caralishious

xoxo