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WE LOVE... MARSHMALLOW CUPCAKES pg42 // CHERRY MUFFINS pg4 3 // RASPBERRY BUNS pg4 4
Mini bakes,
maximum indulgence!
WWW.FOODHEAVENMAG.COM APRIL baking heaven 41
Vegan chocolate
fudge cupcakes
SERVES 6 -7
1 tsp baking powder
(^1) / 3 tsp bicarbonate of soda
a pinch of salt
Frosting
150g (5½oz) cashew bites
100g (3½oz) frozen mixed berries,
thawed
60g (2oz) soaked jujube fruit (soak
in boiled water for 20 minutes)
2 tbsp agave syrup
jujube sprinkles, to garnish
1 Preheat the oven to 180°C/Gas
Mark 4 and line a cupcake tray with
cupcake cases.
2 In a food processor, combine the
banana, coconut sugar and vegan
butter and cream these together.
3 Next, add all of the dry ingredients
and blend until everything is well
combined and forms a smooth cake
batter. Divide among the cupcake
cases (the mixture should make
around 6-7 cakes) and pop these into
the oven for around 30 minutes to
bake. The cakes are done when a
skewer inserted into the cake comes
out clean.
4 Transfer the cakes onto a wire rack
and allow them to cool completely.
5 Meanwhile, to prepare the frosting,
add the nuts, berries, drained jujube
fruits and agave to a food processor
and blitz until you’re left with a
smooth, creamy frosting. Be patient
as it might take a little while to achieve
a really smooth icing.
6 When your cakes are completely
cool, top each of them with some of
the frosting and garnish with some
dried jujube sprinkles.
For the cupcakes
1 ripe banana, peeled
100g (3½oz) coconut sugar
100g (3½oz) buckwheat flour
100g (3½oz) vegan butter
2 tbsp cacao powder
Recipe by Abakus Foods (www.abakusfoods.com)