These cashew & vanilla cupcakes may be totally vegan, gluten free and free from refined sugar but they’re perfectly sweet and moreish with a melt-in-your-mouth sponge and the creamiest frosting you could wish for. Perfect for afternoon tea or as an indulgent sweet treat whenever you fancy one.
8 - 10 Cupcakes
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For The Cupcakes
Brown Rice Flour
For The Cashew Frosting
Cashews (Soaked in Water Overnight)
Coconut Cream (From a Can)
Edible Rose Petals
Soak the cashews for the cupcake frosting in water overnight or for a minimum of 6 hours.
Preheat the oven to 150 degrees Celsius.
Add the ground almonds and brown rice flour to a mixing bowl.
Cream together the cashew butter, coconut oil and maple syrup in a food processor, then add this mixture to the ground almonds and brown rice flour.
Add in the vanilla extract and baking powder, then slowly pour in the almond milk. Mix well.
Place cupcake cases in a tray then spoon in around 1 tbsp of mixture into each cupcake case. You should fill 8-10.
Place into the oven for 15-20 minutes, or until you can poke a knife through the centre and it comes out clean. The tops of the cupcakes should be slightly golden brown too.
Leave the cupcakes to cool before making your frosting.
To make the frosting simply drain and rinse the soaked cashews and add them to a food processor along with the coconut cream and maple syrup. Blend well until everything is really smooth and creamy.
Once the cupcakes have cooled you can add the frosting to the top, and any desired extra decoration.
Keep refrigerated in an air tight container and eat with 3 days.