You know that distinctive taste of roasted hazelnuts, right? See, I really like that taste. So I put it in a cupcake. And it was good.
Also, what’s brown and goes well with roasted hazelnuts? Ding, ding, ding, chocolate.
The Cupcakes (makes 10)
- 150 g spelt flour
- 150 g apple sauce
- 100 g cane sugar
- 4 tablespoons almond milk
- 4 tablespoons extra virgin coconut oil
- 4 tablespoons roasted hazelnut butter
- 1 tablespoon ground chia seeds
- 1 teaspoon vanilla bean powder
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 generous pinch of salt
Preheat your oven to 175°C / 350°F. Add apple sauce, cane sugar, almond milk, coconut oil, hazelnut butter & apple cider vinegar to a bowl. Mix well. In a separate bowl, mix the flour, chia seeds, vanilla bean powder, baking powder, baking soda & salt. Combine the content of the two bowls and mix gently, just until everything has come together. Place the batter in cupcake liners and bake for approximately 20 minutes. Let the cupcakes cool completely before piping on the frosting.
- 30 g plantbased butter
- 100 g powdered cane sugar
- 40-50 g raw cacao powder
- 1/2 teaspoon vanilla powder
- A generous pinch of salt
- A few splashes of almond milk
Whisk together the butter, powdered sugar and cacao powder. It will be crumbly, and that is okay. Add the vanilla bean powder and salt. Then add the milk, one splash at a time. Mix. Keep adding splashes of milk until the frosting is smooth and heavenly. Now pipe it onto the cupcakes. (Don’t use a plain round tip as it will look like… you know.)