Chocolate Orange Cupcakes with Raw Chocolate Icing
Winter Sunday afternoons. After a swim and a walk in the morning. What else to do but get busy baking in the kitchen?
These cupcakes were the result of my daughter's desire to take buns into school for her classmates so we got on with two batches. Not sure how the raw choc will go down for a class of 6 year olds but with no milk, refined sugar or overly processed foods it's a lot better than half of the stuff Isla comes out of school clutching. I also subsituted some of the cacao with lucuma powder to sweeten it and reduce the dark chocolate flavour.
Ingredients:
2 cups gluten free flour (I used one cup self raising and one plain)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unrefined sugar
1/3 cup cocoa
1 ripe banana
2 oranges, peeled and as much pith removed as you can
1 cup nondairy milk
1 teaspoon vanilla extract
2 egg replacers
Raw Chocolate
100g cacao butter
4 tablespoons cacao powder
2 tablespoons lucuma powder
4 tablespoons agave nectar
Preheat oven to 180C
Mix flour, baking soda, sugar and cocoa in a bowl.
In a Vitamix or blender, blend the oranges until smooth. Add the banana, milk, vanilla and egg replacers. Blend until smooth. Add the flour mixture and blend again.
Put into cupcake cases, into the oven and bake for 12 minutes - checking whether a skewer/cake pick comes out smooth if inserted into the centre.
To make the raw chocolate:
Melt the cacao butter in a bain marie (bowl over a pan of hot/warm water), don't let the water touch the base of the bowl and allow to melt gently. There is no rush! Once butter is melted, add the cacao and lucuma and stir until smoothly mixed. Add the agave and stir thoroughly.
Once cakes are cooked the you can add the chocolate to the tops and decorate as desired.
These cupcakes were the result of my daughter's desire to take buns into school for her classmates so we got on with two batches. Not sure how the raw choc will go down for a class of 6 year olds but with no milk, refined sugar or overly processed foods it's a lot better than half of the stuff Isla comes out of school clutching. I also subsituted some of the cacao with lucuma powder to sweeten it and reduce the dark chocolate flavour.
Ingredients:
2 cups gluten free flour (I used one cup self raising and one plain)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unrefined sugar
1/3 cup cocoa
1 ripe banana
2 oranges, peeled and as much pith removed as you can
1 cup nondairy milk
1 teaspoon vanilla extract
2 egg replacers
Raw Chocolate
100g cacao butter
4 tablespoons cacao powder
2 tablespoons lucuma powder
4 tablespoons agave nectar
Preheat oven to 180C
Mix flour, baking soda, sugar and cocoa in a bowl.
In a Vitamix or blender, blend the oranges until smooth. Add the banana, milk, vanilla and egg replacers. Blend until smooth. Add the flour mixture and blend again.
Put into cupcake cases, into the oven and bake for 12 minutes - checking whether a skewer/cake pick comes out smooth if inserted into the centre.
To make the raw chocolate:
Melt the cacao butter in a bain marie (bowl over a pan of hot/warm water), don't let the water touch the base of the bowl and allow to melt gently. There is no rush! Once butter is melted, add the cacao and lucuma and stir until smoothly mixed. Add the agave and stir thoroughly.
Once cakes are cooked the you can add the chocolate to the tops and decorate as desired.
