8 February, 2019

Fairtrade Chocolate, Orange and Thyme Cupcakes

Fairtrade Chocolate, Orange and Thyme Cookies
by Amie Dawson

A partnership made in coffee break heaven, Percol and Seed & Bean have come together this Fairtrade Fortnight to bring you these delicious chocolate, orange & thyme cupcakes!

As two brands who are championing ethics and sustainability, Fairtrade has always been an integral part of their stories. Fairtrade certified from the get-go, for Percol and Seed & Bean it’s always been about giving back to the farms and communities who grow their beans.

This is coffee and chocolate with a difference, helping to make a difference.

(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

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 dry ingredients 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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