Cacao Cupcakes With Cashew Butter Icing
Prep Time:
Cook Time:
Servings:
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
  1. 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.
  2. 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.