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
- 260g almond butter (@pipandnut)
- 160ml agave syrup (@bionaorganic)
- 180ml plant milk (@rudehealth)
- 150g almond flour (@sainsburys)
- 30g buckwheat flour (@dovesfarm)
- 30g cacao powder (@wholefoodsuk)
- 1/2 tsp salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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
Hinterlassen Sie einen Kommentar