BANOFFEE AND RASPBERRY JAM CUPCAKES

BANOFFEE AND RASPBERRY JAM CUPCAKES

 

BANOFFEE AND RASPBERRY JAM CUPCAKES

Banana bread is SO LOCKDOWN 1.0.
Midweek PICK ME UP = These soft and fluffy banoffee jam cakes with a cup of oat milk chai. If you find yourself with a free lockdown evening, try these guys out, they are banoffee heaven! 🍌



Category cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

 



INGREDIENTS

CUPCAKES

  • 120ml milk (1/2 cup)
  • 35g coconut oil (1/6 cup) OR 65g nut/seed butter (1/4 cup)
  • 50g coconut sugar (1/3 cup)
  • 3/4 tbsp lemon juice
  • 120g oat flour (1 cup)
  • 30g corn starch (1/4 cup)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt

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BANNOFFEE FROSTING

  • 100g agave or maple syrup
  • 110g dates
  • 3 bananas
  • 6 tbsp peanut butter (or cashew / almond butter) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

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RASPBERRY JAM

  • 100g frozen or fresh raspberries
  • 2 tbsp agave syrup
  • 2 tbsp chia seeds

      METHOD

      • Preheat the oven to 180C
      • Melt the coconut oil in a small bowl and stir in the plant milk and lemon juice
      • Mix together the remaining cake ingredients in a large mixing bowl, then pour the wet mixture in and combine until smooth.
      • Pour into 6 cupcake moulds, in a muffin tray and bake for 20 minutes until just golden
      • For the raspberry chia jam - heat 100g of raspberries and 2 tbsp agave syrup (or maple syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken.
      • Once cool, make a hole in the middle of each cupcake with a knif and use a piping bag to fill each.
      • For the frosting, blendthe ingredients in a food processor or handheld whisk and pipe onto each cupcake once cool 

      https://drive.google.com/file/d/114Meb8ucqetGB9wTZpC4AfyvbuTRfZ_P/view?usp=sharing


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