I created these Coeliac and FODMAP friendly cupcakes exclusively for the amazing gourmet vegan chocolate company Well + Happy just in time for Valentine’s Day! They offer a beautiful selection of gluten free, refined sugar free chocolate bars, truffles and even a hot chocolate powder!
I designed this recipe in honour of Valentine’s Day! They are comprised of a light vanilla sponge with a fresh raspberry in the centre, then are topped with a light but flavoursome chocolate coconut cream and piece of Well + Happy Midnight chocolate bar. If you are unsure of what to buy your loved ones this Valentine’s Day then why not bake them some Valentine’s themed cupcakes! These are a great simple yet indulgent free-from treat to share with the people you love. Don’t forget to tag me on social media if you give them a go!
Makes 12 Cupcakes
INGREDIENTS:
180g melted coconut oil
100g rice flour
80g buckwheat flour
150g ground almonds
2 tsp gluten free baking powder
100ml maple syrup
70g coconut sugar
3 large eggs
160ml unsweetened almond milk
1 tsp vanilla extract
12 fresh raspberries
Decoration:
1x 250ml carton of coconut cream, chilled for at least 2 hours (coconut yoghurt works too)
1 tbsp maple syrup
4 tbsp Indigo Herbs cacao powder
1 tsp vanilla extract
1 45g bar of Well + Happy Midnight chocolate
METHOD:
- Preheat the oven to 170oc and line place cake cases in a cupcake tray (I like to use silicone cases)
- Mix the 3 flours and baking powder together in a large bowl with a wooden spoon, making sure the baking powder is evenly dispersed
- Add the melted oil, maple syrup, coconut sugar, eggs, almond milk and vanilla to a blender or food processor and pulse 2-3 times until the ingredients are evenly combined
- Make a well in the middle of the dry ingredients then pour in the wet ingredients
- Stir the wet and dry ingredients together until a thick batter is formed
- Divide the mixture between the 12 cake cases
- Press a raspberry into the top of each cupcake (make sure you can still see the top of the raspberry so it doesn’t sink to the bottom)
- Bake the cupcakes for 20-22 minutes until a skewer comes out clean and the tops are starting to brown
- Transfer the cupcakes (still in the silicone cases) to a wire rack until completely cooled
- While the cupcakes are cooling you can prepare the icing
- In a large bowl, whisk the coconut cream with an electric whisk for 1-2 minutes until it starts to thicken
- Add the maple syrup, vanilla and cacao powder before whisking for a further minute
- Place the icing in the fridge until the cupcakes are ready to decorate
- When the cupcakes have cooled completely (remove from the silicone cases if using) pipe or spread on the coconut icing then top with a piece of Well + Happy Midnight Chocolate
- Sprinkle over the dried flower petals if using
- Store in an airtight container (if they don’t all get eaten at once!)
