8 February, 2019

Fairtrade Chocolate, Orange and Thyme Cupcakes

Fairtrade Chocolate, Orange and Thyme Cookies
by Amie Dawson

(Makes 6 medium cakes)

Prep time: 15 minutes

Cook/chill time: 20 minutes/ overnight (8 hours)

Ingredients

Cupcakes

  • 100g plain white flour
  • 150g coconut sugar
  • 40g cacao
  • ½ tsp. baking powder
  • Pinch salt
  • ½ cup almond milk
  • 80ml Percol ground Colombian coffee
  • 60ml coconut oil (at room temp.)
  • 1 egg

Frosting

  • 100g coconut milk (set in the fridge overnight)
  • 3 tbsp. orange juice
  • Rind of 1 orange
  • ¼ cup fresh thyme (finely chopped)
  • 3 tbsp. sweetener of choice
  • 25g Seed & Bean orange and thyme chocolate bar

Method

Pre-heat the oven to 180 degress centigrade and prepare cupcake cases in a baking tray.

To make the cupcakes:

  • In a bowl mix all dry ingredients.
  • In a separate bowl or jug mix all wet ingredients.
  • Add the wet to the try and mix well until it forms a smooth and fairly runny mixture.
  • Fill your cupcakes cases ¾ full with the mixture and bake for 18-20 minutes.
  • Remove from the oven and leave to cool completely.

Whilst the cupcakes cool make your frosting:

Mix all ingredients in a blender or hand mix with a whisk.

  • Pop back in the fridge until your cupcakes are cool.
  • Once completely cool, drizzle the frosting on to each cupcake.
  • Grate/chop the chocolate and sprinkle over the cupcakes.

Store in an airtight container in the fridge for up to 3 days.


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