I love a cake recipe that requires very little cooking time or equipment. These are really lovely little cakes that are so fresh and moist. The catch (or bonus) is that they require the pulp from making almond milk. You could use freshly ground almonds but the moist pulp is part of the reason that these are so good. Anyway, it's not a problem in this household I make almond milk often and my kids love it. You can find my recipe for almond milk here. I promise you'll like this recipe so much that you'll be making almond milk just to make these.
The icing I've used on this recipe has coconut milk in it. All tins are now lined with plastic and I no longer use them because of BPA's that seep into the food. So I make my own and it takes less that three minutes to do so and its organic and cheaper...win/win.
The icing I've used on this recipe has coconut milk in it. All tins are now lined with plastic and I no longer use them because of BPA's that seep into the food. So I make my own and it takes less that three minutes to do so and its organic and cheaper...win/win.
The drink above is worth a mention. They serve it at a great little falafel shop in Brunswick Heads, NSW called Yami. Luckily for us we'll get to drink it from there in less than a week!! But in anticipation I've been making it regulary at home, counting down the days for a bit of holiday time. It's made from lemon juice, water, sugar, mint and rose water. It's super refreshing and it goes well with the cup cakes or anything really.
INGREDIENTS
Makes 14
Makes 14
Cup Cakes
100g Coconut butter/oil melted
1 cup Of organic desiccated coconut
2 Cups of almond pulp (what you'll have left over from making almond milk from this recipe)
2 Organic/biodynamic, free range, local eggs
1 1/2 Cups of sugar
1 Tsp vanilla essence
1 Cup of organic plain flour
1 Tsp of baking soda
1 1/3 Cup of organic/biodynamic milk
Juice and zest of half a lemon
Icing
1 Cup of water
1 Cup of organic desiccated coconut
1 Cup of golden unrefined icing sugar
A handfull or two of roughly chopped pistachios
Directions
Place the dry ingredients in a bowl. Add the lemon juice to the milk. Stir in all the wet ingredients with a wooden spoon until well combined.
Place in patty case lined muffin tins and cook at 180 degrees celsius for 25 minutes or until golden.
Leave in the tin for 5 minutes then turn out onto a wire rack to cool completely before icing.
To make the coconut milk place a cup of water and a cup of desiccated coconut into a blender blend for 30 seconds - 1 minute, strain and squeeze through muslin. You only need a cup of the coconut milk for the icing so keep any left over milk in a jar in the fridge for up to two days and use it in a curry or satay.
Rinse out the blender and put the icing sugar and coconut milk in and blend for 30 seconds.
Put the mixture into a saucepan on the stove on high heat and cook for 5 minutes. It will be a bubbling caramel at this point, keep an eye on it so not to burn it. Spoon onto the cupcakes. Top with the pistachios.
2 Organic/biodynamic, free range, local eggs
1 1/2 Cups of sugar
1 Tsp vanilla essence
1 Cup of organic plain flour
1 Tsp of baking soda
1 1/3 Cup of organic/biodynamic milk
Juice and zest of half a lemon
Icing
1 Cup of water
1 Cup of organic desiccated coconut
1 Cup of golden unrefined icing sugar
A handfull or two of roughly chopped pistachios
Directions
Place the dry ingredients in a bowl. Add the lemon juice to the milk. Stir in all the wet ingredients with a wooden spoon until well combined.
Place in patty case lined muffin tins and cook at 180 degrees celsius for 25 minutes or until golden.
Leave in the tin for 5 minutes then turn out onto a wire rack to cool completely before icing.
To make the coconut milk place a cup of water and a cup of desiccated coconut into a blender blend for 30 seconds - 1 minute, strain and squeeze through muslin. You only need a cup of the coconut milk for the icing so keep any left over milk in a jar in the fridge for up to two days and use it in a curry or satay.
Rinse out the blender and put the icing sugar and coconut milk in and blend for 30 seconds.
Put the mixture into a saucepan on the stove on high heat and cook for 5 minutes. It will be a bubbling caramel at this point, keep an eye on it so not to burn it. Spoon onto the cupcakes. Top with the pistachios.
Enjoy!
