Sunday, May 25, 2014

Birthday cupcakes

I've made these cute cupcakes for a birthday of my partner's daughter... She is super cute and I was trying to make her birthday dessert just as sweet as she is :))
I've found a cupcake set, which is a combination of pink and brown colors.. How do you like them? I find them adorable :)
The cupcakes are very easy to make and don't contain that much sugar as traditional cupcakes, although the frosting does have powdered sugar in it... bur for special occasions like this, I don't mind ;) 
Hint: Nowadays, a wide selection of cute cupcake sets are available. Try one, you will enjoy to dress up the muffins and will be surprised by the huge difference they make:) If you are like me and just can't make the frosting look that perfect, this is the way to decorate the cupcakes ;) You can write on each little label something different and make such a picture with retro effect ;)
I have taken the recipe from this page:
http://kblog.lunchboxbunch.com/2013/02/chocolate-frosted-banana-cupcakes-vegan.html
I used spelt flour instead of white flour, which is a great substitution if you are trying to avoid wheat.
So let's see what will you need to make these cuties:

Banana Cupcakes:
- 3 bananas, mashed (extra-ripe)
- 2 cups white spelt flour, organic
- 1/4 cup virgin coconut oil, melted
- 1 cup sugar, organic
- 1 cup almond milk, vanilla (any non-dairy milk)
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1 tsp apple cider or white vinegar

Chocolate Frosting:
- 1 1/2 cups avocado cubes
- 1/3 cup virgin coconut oil, melted 

- 1 cup powdered sugar, organic
- 1/4+ tsp salt
- 1/8 tsp vanilla extract
- 1/4-1/3 cup cacao powder

 

To make the frosting: 
Mix all ingredients listed for "Chocolate frosting", but leave the powdered sugar and the cocoa out at the beginning. Blend in the food processor until smooth and silky. Slowly add the powdered sugar and the cocoa. Place the frosting in the fridge to cool.

To make the banana muffins:
Preheat oven to 350 degree. 
Combine first the dry ingredients: flour, salt, baking powder and cinnamon in a large mixing bowl. Add the wet ingredients: almond milk, vanilla extract, oil and vinegar to the bowl and beat until smooth. Do not use high speed blender. Beat on low.
In a separate small bowl, mash the bananas and sugar together until having a consistency of somewhere between thick, fluffy and spoonable.
Stir in the banana sugar mixture to the other parts. For extra smooth cupcakes you can beat on low for a second time.
Grease the cupcake tin and fill until the top to get 12 cupcakes and the over-spread look, or fill up to 3/4 of the way to get more cupcakes. 
Bake at 180 degrees for about 20-25 minutes. Remove from oven and let the cupcakes cool on a tray before applying the frosting.

Decorating the muffins: 
Meanwhile, the coconut oil should have done it's work and make the frosting nice and sticky. Before using the frosting, microwave it for a few seconds, or wait for about 20 minutes. This will help the frosting to become more creamy and flexible. You won't feel the avocados in the frosting, but you will feel the creaminess of them together with the buttery coconut oil ;)
Serve and store on counter top, in a sealed container for up to one day. After than, store cupcakes in the fridge. 
Enjoy :)