TRIPLE NUT BUTTER FONDANT CUPCAKE

TRIPLE NUT BUTTER FONDANT CUPCAKE

 

TRIPLE NUT BUTTER FONDANT CUPCAKE

This one is for you NUTTERS!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 


INGREDIENTS

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CASHEW BUTTER FONDANT

  • 100g cashew butter
  • 30g coconut oil
  • 30g agave syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

PB FROSTING

  • 100g peanut butter
  • 30g agave syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

FROSTING

  • 130g almond butter
  • 50g agave syrup
  • 15g cacao powder
  • 2 packets of @prispuddings PEANUT PIE

      METHOD

      • Preheat the oven to 180C
      • For the cashew butter fondant, melt the coconut oil and combine the fondant ingredients in a bowl. Freeze whilst you make the cupcakes. 3. Combine the almond butter, plant milk and agave syrup for the cake batter
      • Stir in the almond flour, buckwheat flour, cacao powder and salt until smooth
      • Spoon evenly into 8 cupcake cases until half full
      • Roll the cashew butter into 8 even balls and fill in the middle of each cupcake. Top with remaining batter and bake for 20 minutes
      • Once the cupcakes are baked, leave to cool for 15 to 20 minutes
      • For the peanut butter frosting, combine the peanut butter and agave and spread on each cupcake
      • For the choco frosting, combine the almond butter, agave and cacao powder, and use a piping bag to swirl on top of the peanut butter layer
      • Top your cupcake with @prispuddings PEANUT PIE and serve at room temperature or heated in the microwave and drizzled in @oatly cream


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