cashew cupcakes with grapefruit glaze
2 eggs- Or 2 flax eggs
vanilla seeds from 1 pod or 1 tsp vanilla extract
1/4 to 1/2 cup maple syrup or other liquid sweetener
1/4 cup coconut yogurt
1/4 cup coconut oil plus optional browned butter (to total a 1/4 cup)
optional- 2 tbs grapefruit zest
1 1/2 cups cashew flour- I purchased from traders joes, or you could make your own
1 cup almond flour
1/2 cup flaxseed meal
1 tsp baking soda
1 tsp salt
optional- grapefruit glaze
2 tbs grapefruit juice
1 tbs zest
1 cup confectioners sugar
- whisk together and drizzle over cooled cupcakes
Instructions
- Preheat oven to 325 F
- Melt coconut oil then use same pan to brown butter if using.
- Whisk eggs, syrup, yogurt, melted coconut oil/ butter, zest, and vanilla is small bowl.
- Mix dry ingredients in medium bowl- from cashew flour down to salt.
-Add wet to dry. If batter seems to thick, thin with a little milk of your choosing. I used hemp milk. Should be able to scoop a mound of batter onto spoon, but will still pour off easily into muffin cups.
- Line muffin tin with muffin cups and spoon in batter.
- Bake for about 20-25 minutes. Check at 18 with a toothpick, they will start to brown around edges and toothpick will come out clean.
*could make into sheet or loaf cake rather than cupcakes, but haven't tried it yet.
2 eggs- Or 2 flax eggs
vanilla seeds from 1 pod or 1 tsp vanilla extract
1/4 to 1/2 cup maple syrup or other liquid sweetener
1/4 cup coconut yogurt
1/4 cup coconut oil plus optional browned butter (to total a 1/4 cup)
optional- 2 tbs grapefruit zest
1 1/2 cups cashew flour- I purchased from traders joes, or you could make your own
1 cup almond flour
1/2 cup flaxseed meal
1 tsp baking soda
1 tsp salt
optional- grapefruit glaze
2 tbs grapefruit juice
1 tbs zest
1 cup confectioners sugar
- whisk together and drizzle over cooled cupcakes
Instructions
- Preheat oven to 325 F
- Melt coconut oil then use same pan to brown butter if using.
- Whisk eggs, syrup, yogurt, melted coconut oil/ butter, zest, and vanilla is small bowl.
- Mix dry ingredients in medium bowl- from cashew flour down to salt.
-Add wet to dry. If batter seems to thick, thin with a little milk of your choosing. I used hemp milk. Should be able to scoop a mound of batter onto spoon, but will still pour off easily into muffin cups.
- Line muffin tin with muffin cups and spoon in batter.
- Bake for about 20-25 minutes. Check at 18 with a toothpick, they will start to brown around edges and toothpick will come out clean.
*could make into sheet or loaf cake rather than cupcakes, but haven't tried it yet.