RECIPES

Maple Cupcakes with Maple Frosting !!!

  • Makes 6 cupcakes

Cupcake Ingredients

  • ½ cup of soya milk
  • ½ cup of maple syrup
  • ⅓ cup of sunflower oil
  • 1 tablespoon ground flax seeds
  • 1 teaspoon of vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1⅓ cups of spelt flour 
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Instructions 

preheat oven to 350ºF

Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners

In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined

In a large bowl, sift together the flour, baking powder and baking soda

Pour the wet ingredients over the dry and whisk until combined; do not overmix

Using a large ice cream scoop, scoop the batter into the prepared muffin cups

Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean

Let the cupcakes cool completely before frosting

Frosting Ingredients

  • 8 onces of plant based butter at room temperature
  • 3/4 cup powdered sugar
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract

Instructions

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine

Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture

You are ready to frost your cupcakes !!!

*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂

Enjoy !!!

Cristina for Peas and Peace

RECIPES

Apple Crumble Cake

It’ apple picking season, easy and delicious recipe to make !!!


Dry ingredients
1 1/2 cup almond meal
1 cup of all-purpose flour
3/4 cup cane sugar
2 tsp baking powder
1 tsp cinnamon

Wet ingredients
1 medium size apple, core removed and grated
1 cup of Almond milk
1/2 cup of canola oil
1 tbsp apple cider vinegar

Topping
1/2 cup pecans
1/3 cup of all-purpose flour
3 tbsp of agave
1 medium size apple, core removed, quartered and thinly sliced

Instructions
. Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper.
. To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan.
. To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined.
. Arrange the apple slices on the top of the cake in which design you prefer. Then distribut e topping here and there as per photo.
. Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it.
. Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired.
. The cake can be kept in the fridge for 3 days.

Enjoy !

Cristina

Peas & Peace

RECIPES

Caramel Cups

Makes 12 mini cups


CARAMEL:
1/2 cup pitted dates
1/2 cup coconut milk
1/2 tsp vanilla extract

Soak dates until soften.
In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.

CUPS
200g extra dark chocolate (70% cocoa)

Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.

Sublime !!!

Cristina for Peas & Peace