-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
CUPCAKE
| 115g | cashew/almond butter (1/2 cup) |
| 40g | coconut oil (3 tbsp) |
| 195ml | plant milk (3/4 cup + 1 tbsp) |
| 160g | almond flour (1 + 1/2 cups) |
| 120g | oat flour (1 + 1/8 cup) |
| 200ml | agave syrup (3/4 cup + 1.5 tbsp) |
| 15g | cacao power (1/4 cup) |
| 6 | packets of @PRISPUDDINGS Pecan pies |
CASHEW BUTTER FROSTING
| 180g | cashew butter (3/4 cup) |
| 6 | tbsp agave or maple syrup |
| 6 | tbsp coconut oil (melted) |
The fudgiest chocolaty cupcake, stuffed with our cashew pies 🤤 and topped with a cashew butter frosting! The perfect baking treat for a rainy weekend.
METHOD
- Preheat the oven to 180C
- For the sponge, melt the coconut oil and combine with all wet ingredients
- Stir in the dry ingredients until you reach a smooth consistency. Pour the batter into 12 pudding moulds or muffin cases until 1/2 full
- Fill each case with 1 cashew pie and cover with remaining batter
- Bake at 180C for 18 to 20 minutes
- For the frosting, melt the coconut oil and stir together with all ingredients until smooth and creamy. Fill in a piping bag and swirl over cupcakes once slightly cool