Blueberry & Vanilla Cashew Frosted Cupcakes

RECIPE BY DR. RICHA FROM @DELICIOUSLY.EARTHY

This colourful cupcakes are covered in a delicious buttercream frosting to make a healthier plant-based version + I found my recipe using cashews as the primary ingredient (as opposed to butter) creates an amazingly creamy frosting! Powered with blue spirulina, I literally felt no guilt or energy-crash after consuming 4 of these in one sitting! 

INGREDIENTS FOR CUPCAKES:

• 1  3/4 cups self-raising flour
• 1/2 cup raw cane sugar
• 1/2 tsp baking powder
• 1/2 tsp Salt
• 1 cup coconut milk (or other plant milk)
• 2 tsp vanilla extract
• 1/3 cup virgin olive oil

INGREDIENTS FOR CASHEW BUTTERCREAM:

• 1 1/2 cups raw cashews (soaked in hot water for 1 hour)
• 1/2 cup full-fat coconut milk
• 4 Tbsp maple syrup
• 2 tbs melted coconut oil
• 1/2 – 1 tsp blue spirulina 
• Topping: blueberries, blackberries + thyme

METHOD FOR CUPCAKES:

1. Pre heat the oven to 180 degrees
2. Whisk all the ingredients up until smooth
3. Add to your cupcake cases
4. bake in the oven for 25 mins until risen + cooked through
5. Leave to cool to room temperature

METHOD FOR CASHEW BUTTERCREAM:

1. Blend it all up until smooth
2. Freeze for 40 mins, then whisk through
3. The mixture should have firmed ready to pipe on top of your cooled-down cupcakes!
4. Top with your berries + thyme

For more tasty treats by @deliciously.earthy, be sure to check out 5 Colourful Spring Recipes on our blog!