Chocolate Muffins with Vanilla Icing

Vegan Gluten-free Chocolate Cupcakes with Vanilla Cashew Frosting

After I made a super yummy chocolate cake with hazelnut cream filling, I thought I’d use the same dough in a different form 😉

So I’ve made some muffins with it. And now I realized the possible variations of icings that I could use. At this stage I have a chocolate and a vanilla version. But be prepared for more to come! 😉

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

For about 10 small muffins you’ll need:

For the muffins:
1/2 cup (70g) buckwheat flour
3/4 cup (90g) sweet sorghum flour
3/4 cup (70) FAIR-TRADE cocoa powder
2 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt

1 cup (140g) dates + 3/4 cup water
2-3 tablespoon olive oil
1 cup water

For the icing:
1/2 cup (70g) dates + 1/2 cup water
1/4 cup (65g) coconut oil (melted)
2 heaped teaspoon cashew butter
2 heaped teaspoon vanilla paste

For chocolate flavoured icing add 4 heaped tablespoons FAIR TRADE cocoa powder (30g) instead of vanilla paste

Preparation:

Place the dates for dough and icing into a cup each and cover with the suggested amount of water to let them soak. This way they are easier to blend.

Preheat the oven to 190°C.

Then prepare the dough by mixing all dry ingredients in a medium sized bowl. I prefer to sift it through a fine colander.

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Blend the dates with water to a fine cream.

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Pour the date cream into the bowl with the dry ingredients. Add olive oil and water as well.

Stir well but not too long, otherwise the dough won’t rise as well.

Place the dough into the muffin form.

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Bake in the oven, covered with a loosely placed sheet of aluminum foil, for approx. 20 minutes (depending on oven type – make a needle test!). I switch off the oven when the needle comes out a little sticky still – this way the muffins will be moist inside.

Let the muffins rest in the oven for a few minutes before taking them out.

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Remove the muffin form and let them cool down properly. It might pay to place them into the fridge while preparing the icing, this way it will set easier.

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

For the icing, blend all ingredients to a fine cream, if you go for the chocolate flavour, add the cocoa powder towards the end.

Take the muffins out of the freezer and place a tablespoon of icing on top of each. Don’t worry if some runs down the sides – that makes them look even nicer, in my opinion. Then place them in fridge or freezer for a few more minutes before adding another spoonful of icing on top of each. You can do that a multiple times if you wish.

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Let then set in the fridge for a few hours. It also tastes good without waiting…

Vegan Gluten-free Chocolate Cupcakes with Vanilla Icing

Enjoy! :)

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