Vanilla Cupcakes with Chocolate Ganache
Ingredients
Cupcakes
80g coconut flour
90g blanched almond meal (or pepita meal)
1/2 tsp bicarb soda
1/4 tsp fine sea salt
6 large eggs
280g coconut oil or butter (at room temp or melted)
120g honey or pure maple syrup (you can use less but cakes will be less moist)
100g almond milk (or milk of choice)
2 tsp vanilla powder
Ganache
150g cacao butter, roughly chopped
40g organic dutch processed cocoa powder
50–60g honey or pure maple syrup (to taste)
1tsp vanilla powder
1/4 tsp fine sea salt
130g coconut cream
Garnish
1/2 cup chopped, roasted almonds or pistachios (optional)
Instructions
Thermomix Method
1. Preheat oven to 170C. Line muffin trays with paper baking cups and set aside.
2. Place coconut flour, almond meal, bicarb soda and salt into TM bowl and mix 6 sec/ speed 6.
3. Add eggs, melted coconut oil or butter, honey or maple syrup, milk and vanilla and mix for 30 sec/ speed 6. Scrape down the sides of the bowl with a spatula and mix for another few seconds until well combined.
4. Fill paper cups to almost full and bake in a 170C oven for 20 minutes or until the skewer inserted in the centre of the cakes comes out clean. Set aside to cool while you make the ganache.
Conventional Method
1. Mix dry ingredients in a food processor or by hand. Add wet ingredients and mix well until creamy and smooth. Continue as above.
Ganache
Thermomix Method
1. Place cacao butter into the bowl and chop for 8 sec/ speed 8. Scrape down the sides of the bowl with a spatula. Melt 5 mins/37C/speed 3.
2. Add cacao/cocoa powder, honey or maple syrup, vanilla, salt and coconut cream, and mix 1 min/37C/speed 3. Scrape down the sides of the bowl with a spatula and mix another 1 min/37C/speed 3.
Conventional Method
1. Melt cacao butter in a double boiler on the stovetop. Add remaining ingredients, stirring occasionally until smooth and combined.
To Finish
1. Spoon the melted ganache onto the cooled cupcakes, sprinkle with roasted nuts if desired, and place in the fridge to set.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the fridge for a week, or in an airtight container in the freezer for two months.
For best results, use ‘If You Care’ baking cups, as they are non-toxic and non-stick.
Makes approximately 18 regular-sized cupcakes.