My Thermomix was on the blink and was being repaired, so I needed a recipe that I could just mix in a bowl and bake – so I came up with this one. Tried to keep it really simple and it worked! They turned out great.
Chocolate Cupcakes with Chocolate Frosting
1 ½ cups (180g) almond meal
¼ cup cacao
1 tsp baking powder
¼ cup rice malt syrup
¼ cup coconut oil, melted
¼ cup milk
1/2 tsp vanilla powder or the scrapings of a vanilla bean pod
Keep all your empty vanilla bean shells because you can blitz them in a food processor to make your own vanilla powder
2 ½ tbsp cacao
2 tbsp rice malt syrup
Preheat the oven to 180°C.
Place cupcake liners in a muffin tray.
In a bowl, place the almond meal, cacao and baking powder. Mix well.
Add the rice malt syrup, coconut oil, milk, eggs and vanilla and mix well.
Spoon evenly into the prepared muffin tray.
Bake for 25-30 mins or until a skewer comes out clean when poked into the center.
Meanwhile, prepare the frosting by mixing all frosting ingredients in a small bowl. Mix until smooth and then keep in the fridge until you’re ready to use it.
Remove from the oven and allow to cool completely.
When you’re ready to serve, spread the frosting over the cupcakes.
Keep cupcakes in the fridge (frosted or not) for about 2 weeks, if they last that long.