Ingredients
Scale
- 1/8 cup coconut oil, melted
- 1/3 cup + 2 Tbsp plant milk
- 1/4 cup maple syrup
- 1 tsp apple cider vinegar
- 1 cup spelt flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- pinch of sea salt
- Nougat Frosting:
- 2 Tbsps almond butter
- 1 Tbsp dairy-free butter (optional)
- 1 Tbsp coconut oil
- 40g iChoc Nougat Crisp, melted
- 1/4 tsp cinnamon
- 1/8 cup powdered sugar (optional, depending on taste)
Instructions
- First make the frosting. Place the iChoc Nougat Crisp chocolate into a small bowl over a water bath and melt it. In a separate bowl, place almond butter, coconut oil, cinnamon, powdered sugar and dairy-free butter. Use a hand mixer to combine. Once the chocolate has melted, pour it into the frosting mixture and mix until smooth. Place into the fridge for 1 hour until firm.
- Preheat the oven to 175°C/350°F and line a cupcake tin with paper baking cups.
- In a medium sized bowl, combine the plant milk and the apple cider vinegar and let rest for 5 minutes (to turn into ‘buttermilk’). Add in the maple syrup and coconut oil and combine.
- Sift the dry ingredients into a separate bowl. Add the wet into the dry ingredients and combine until you have a smooth batter (careful not to over mix).
- Spoon the batter into the paper cups until 2/3 full. Place into the oven and bake for 10-12 minutes. Take the cupcakes out of the oven and let them cool down completely.
- Scoop the frosting into a piping bag and decorate each cupcake to your own liking. Add sprinkles, glitter or enjoy like this!
Description
As in all of my recipes, 1 cup equals 250 ml.
