Cacao Cupcakes With Cashew Butter Icing

Name: Cacao Cupcakes With Cashew Butter Icing
Ingredients: 2 cup buckwheat flour; 2 tablespoon cacao powder; 1 teaspoon cinnamon; 2 teaspoon bicarbonate of soda; 1 cup coconut oil; 3/4 cup honey; 1 beetroot, peeled and finely grated; 1 teaspoon vanilla extract; 2 eggs; 100 milliliter almond milk; 1 cup cashew; 240 milliliter almond milk; 1 tablespoon honey; 2 tablespoon cacao; 1 teaspoon vanilla extract

MyNutriCounter|Oct. 23, 2015 12:20 pm EST

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These cacao cupcakes are the perfect health-conscious sweet to serve when you are trying to keep an eye on your health during the holidays.Find more recipes, like this one at MyNutriCounter.

Servings

1

Ingredients

2 cup buckwheat flour
2 tablespoon cacao powder
1 teaspoon cinnamon
2 teaspoon bicarbonate of soda
1 cup coconut oil
3/4 cup honey
1 beetroot, peeled and finely grated
1 teaspoon vanilla extract
2 eggs
100 milliliter almond milk
1 cup cashew
240 milliliter almond milk
1 tablespoon honey
2 tablespoon cacao
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Line cupcake tin with paper cases. Combine the flour, cacao powder, cinnamon and bicarbonate of soda in a large bowl.Add the honey, grated beetroot and coconut oil to a food processor and cream until light and fluffy.Add the mixture from the food processor to the bowl of dry ingredients and mix well. Add the eggs one at a time and mix, then add the milk, while stirring vigorously.Bake in the oven for 20 to 25 mins, then set aside to cool.
To make the frosting combine all the ingredients and a large bowl and mix well with an electric whisk until light and fluffy.Once the cakes have completely cooled, pipe or spread the icing on top. The icing is really sweet so some people prefer lightly spreading it, but if you have a sweet tooth like me then piping it will be fine. Decorate with either a sprinkle of cinnamon, cacao or blueberry powder.