Also pictured - Raw Mini Strawberry & Chocolate Mousse Cakes
Original recipe credit - thehealthychef.com
Chocolate Cupcakes
3/4 cups plain flour
2 tablespoons raw cacao powder
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla extract
2 tablespoons coconut oil
2 tablespoons milk
1 tablespoon rice malt syrup
Chocolate Mousse Icing
1 avacado
1 frozen banana
2 tablespoons raw cacao powder
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
CUPCAKES
1. Combine flour, cacao, baking powder in a bowl.
2. Add eggs, oil, milk, rice malt syrup and mix will until smooth.
3. Spoon into 12 mini cupcake cases and bake for 25 minutes on 160°c
ICING
4. Blend all chocolate mousse icing ingredients together and place in fridge for 20 mins. (freezer if you're in a hurry for about 10 mins)
5. You can either spoon it onto the cupcakes or place it in a piping bag (I just use a plastic zip lock bag with a piping tip put in) and pipe out blobs on top.
*Make sure you keep in the fridge or icing will melt.
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