X-Mas cupcakes
Skating on the Frisian lakes, throwing snowballs at the skating rink, making igloos, taking long walks in the snow… As a kid, I was always happiest at this time of year. There was always so much to do outside or in the village. And the inside our little country home was a great place to be too! At this time of year we were allowed more typical Dutch treats than usual, like speculaas, banketstaven and pepernoten (small gingerbread cookies) from the organic bakery.
My father would also often make homemade hot chocolate. It was a feast! He heated it up on the woodstove and I was allowed to stir it from time to time. I still often think back on these wonderful times with a bit of melancholy.
These days we have so few real winters. I also live in a city and usually have my tree up at the end of November because I so often travel at Christmas. In fact, the only thing that’s still the same as it was back then is my sweet tooth! So when it’s cold an blustery outside, I’m usually in the kitchen, baking things like muffins, cupcakes, pumpkin granola, speculaas bread and Christmas cookies. Of course, they’re a bit healthier than your average treat, just like this recipe. No guilty pleasures here, just sweet pleasures!
30 mins.
Portion
8 cupcakes
Shelf life
2 or 3 days
Supplies
food processor or blender
oven
piping bag
muffin tin
Ingredients
Cupcakes:
400 g oats
80 g coconut blossom sugar or palm sugar
50 g coconut oil, refined
2 tbsp date syrup
1 tsp baking soda
4 tsp speculaas spices (see recipe: toppings / or use gingerbread spice mix)
200 ml oat milk or other plant-based milk
3 tbsp psyllium husks (available at health food stores)
Frosting:
80 g coconut oil, refined
200 g cashew butter (see ‘topping’ recipe)
a pinch of vanilla powder, unsweetened
2 heaping tbsp strawberry jam, unsweetened
Date syrup, coconut blossom sugar or other sweetener, optional
Preheat the oven to 390 Fahrenheit (200°C). Place all the cupcake ingredients in the food processor and blitz until creamy. Grease the muffin tin with coconut oil, spoon the mixture into the muffin forms and bake in the oven for 20 minutes. Wash out the food processor and place the ingredients for the frosting inside. Blend thoroughly. Transfer the frosting to the piping bag and allow it to firm up by putting it in the fridge for 15 minutes. Remove the cupcakes from the oven and ice with the frosting using the piping bag. Sprinkle with a bit of grated coconut!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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