Soured Chocolate Cupcakes
CATEGORIES: Nutrition Recipes Snacks + Treats
So after all this meat chat I thought that to bring some balance and equilibrium to this wee blog I should discuss cake again.
Baking for me is a pure joy, creative pursuit and with all the happenings of life I find sweet solstice in standing in the kitchen with some mixing bowls, my magi-mix and an oven. These cakes came out of my desire to make something nut free and vegetable based but still tasted lovely and look decent . As you will notice as time goes on I am a very function baker, I definitely lean towards the rustic and homemade end of bakery beauty – I have yet to conquer real food frosting grandeur.
These little wonders contain:
Courgette: It creates a great moist cake, is cheap, contains omega 3 fatty acids and vitamin A and C.
Coconut Oil: I love this stuff. Its a saturated fat that is stable to cook with and won’t morph into something harmful when heated, and has many antibacterial, antifungal and metabolism boosting qualities.
Homemade sour cream/yogurt: Yes I managed to squeeze probiotics into the cake – see here for why.
Eggs: A brilliant binder and protein provider – oh I am getting lyrical!
Enjoy with a cup herbal tea or my coffee recipe
*Want to make Soured Cream – just look at this post and make it the same ‘whey’ (get it?) you would kefir but with cream instead of milk.
- 2 Cup coconut flour
- 3 Organic Eggs
- 4-5 tbspn cocoa powder
- 2 cups Grated Courgette (approximately 1 courgette)
- 1/2 cup Coconut oil
- 4-6 tbspn Honey (personal preference - I use about 4 but use more if you like sweet things)
- Drop of Vanilla Essence
- 3 tbspn Coconut Oil
- 3 tbspn Cocoa Powder
- 1 cup of Soured Cream or thick Homemade Yogurt
- Drop of Vanilla Essence
- Honey to taste
- Preheat oven to 140c (fan assisted)
- Grate the courgette and then place in food processor and blend until smooth.
- Whisk eggs in bowl until fluffy.
- Add the remaining ingredients and courgette to eggs and gently mix in, try not to over mix.
- Place about 1 heaped tbsp of mixture into cupcake cases in a muffin tray- you want room for a smooth frosting on top.
- Cook for 15 minutes or until then bounce back in the middle or when skewer comes out clean.
- Leave to cool completely.
- Blender all the frosting ingredients until smooth. This is a runny mixture that will harden in the fridge so spoon over cake to until the cupcake case is 'full'.
- Place and stored cakes in fridge as the frosting will become harder.
- Best eaten fresh but I ate a 4 day old one today and it was still tasty!
- Great to make in batches and store in freezer.
- This would also work as a large cake but require a longer cooking time - approximately an hour.