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Cinnamon cupcakes with blackberry frosting

17th September 2018 by bos.kitchen Leave a Comment

cinnamon cupcakes with blackberry cashew frosting

Are you a fan of moist, cinnamon infused cakes? What about sugar free, naturally coloured, creamy frosting? Well look no further friends, these cinnamon cupcakes with blackberry cashew frosting are here to bring a little Autumn magic into your life this September! cinnamon cupcakes cashew frosting

The perfect cakes to see you into the new season, flavoured with Autumn’s famous spice, cinnamon, and decorated with a sweet garnish of late summer blackberries and a lush cashew blackberry frosting.

Cupcakes have always been my favourite type of cake. I’m not a huge fan of big cakes as I often find them dry and a little intimidating to get through. Cupcakes seem to be much easier to devour and easier to snack on throughout the day. Especially with a cup of chai, my favourite!

cinnamon cupcakes blackberry frosting dairy free

These beauties are moist with a tender, fluffy crumb which is the perfect base to the swirly vanilla frosting. These little cakes are just the thing for giving away to friends and family, or bringing to a party.

They’re refined sugar free and dairy free – including the creamy frosting! The sweetness comes from coconut sugar, coconut milk and maple syrup, I promise you can’t even tell that there’s no sugar in them though. The soft pastel purple frosting is coloured naturally using blackberry juice. If you don’t have blackberries, you can use blueberries to get the same colour, or just keep it plain and flavour with vanilla or more cinnamon!

cinnamon cupcakes

The recipe comes together in one bowl and a food processor. You can make the frosting up to two days before to save time and the cakes stay fresh and moist in a tin for up to a week. The frosting tastes great spread on toast too, especially topped with figs and blackberries.

I’m so excited for all the Autumn bakes and treats I have coming your way, I think this is my favourite time of year for recipes creating. Do you have any requests for recipes you’d like to see?

cinnamon cupcakes

I’d love to hear if you make these cupcakes! Please leave me a comment or rating below, or take a snap and tag me on Instagram @bos.kitchen.

Sending you love and hugs xoxoxoxo

Cinnamon cupcakes with cashew frosting
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: Bo's Kitchen
Serves: 10 large cupcakes
Ingredients
Cinnamon cupcakes
  • ½ cup coconut sugar
  • ½ cup vegan butter
  • 2 tbsp molasses
  • 2 flax eggs (2 tbsp flaxseed mixed with 5 tbsp water)
  • 2 cups plain flour
  • 1 tsp baking soda
  • Pinch salt
  • 2 tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp vanilla
  • 1 cup soy milk
Frosting
  • 1 cup cashews, soaked and drained *see notes
  • ½ cup coconut milk
  • 2 tbsp coconut oil
  • ¼ cup blackberries
  • 1 tsp vanilla
  • ½ lemon, juiced
Instructions
  1. Start by preparing frosting. Mash blackberries to a pulp in a small bowl with a fork. Add all frosting ingredients to a food processor and blend for 7-8 minutes, until really smooth and creamy. Stop and scrape down the sides of the processor as needed. Set aside frosting to chill in the fridge.
  2. Heat oven to 180•c and line a cupcake tin with 10 cases.
  3. In a large bowl, beat coconut sugar, butter and molasses together until smooth. Add in flax eggs and mix again to combine. Stir in flour, baking soda, salt, cinnamon and nutmeg. Add soy milk and mix with a spoon. The batter should be thick, but pourable. Spoon batter into cupcake cases about ⅔ of the way full.
  4. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to cooling racks.
  5. Fill a piping bag with a large star tipped nozzle and spoon in blackberry frosting. Swirl on top of cupcakes and top with sprinkles and blackberries.
  6. Enjoy!
3.5.3226

Notes

*Cashews can be soaked overnight in cold water, or boiling water for 20 minutes. Use enough water just to cover them, drain and rinse well before using.  

 

 

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Filed Under: Cakes/tarts Tagged With: baking, blackberry, cinnamon, cupcake, dairy free, refined sugar free

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy buckwheat granola 🥣✨super crunchy, ready Easy buckwheat granola 🥣✨super crunchy, ready in 30 mins and totally flexible to whatever you have in your pantry! Have you ever made your own granola before?🤔I’ll never buy it again as it’s soooo easy to make at home and way cheaper and healthier than the shop bought stuff. Buckwheat is having a bit of a revival in my kitchen atm so I had to use it in this recipe, I love the texture and it’s totally gluten free👌This granola is naturally sweet but low in sugar thanks to a little maple syrup and a ripe mashed banana. Delicious with your fave dairy free milk (I used @dugdrinks 🥔 milk), yoghurt, on top of chia pudding or just as a healthy snack! I don’t think I’ve ever made granola and not be able to start snacking on it as soon as it’s out the oven 🤭 gotta be done. 

 Easy buckwheat granola 

- 2 cups rolled gluten free oats (can sub regular oats)
- 1 cup almonds, roughly chopped (can sub pecans or walnuts)
- 1 cup raw buckwheat (or sub more nuts)
- 1 very ripe banana, mashed
- 1/4 cup maple or agave syrup
- 1/3 cup coconut oil, melted
- 1 tbsp vanilla extract

Preheat oven to 150•c and line a cookie sheet with baking paper. Mix oats, almonds and buckwheat together in a bowl. In a small bowl, mix together the mashed banana, maple syrup, coconut oil and vanilla extract. Add to the dry ingredients and stir well until everything is thoroughly coated. Flatten on to prepared cookie sheet in one even layer and bake in the oven for 25-30 minutes, until the edges are just starting to turn golden. Allow the granola to cool throughly, it will get crunchier as it cools down. Break into chunky pieces and store in a jar for a month. 

#healthysnack #granola #granolabowl #cereal #cerealbowl #breakfastrecipe #healthybreakfast #veganbreakfast #glutenfree #plantbasedbreakfast #granolarecipe #breakfastbowl #veganbowls #dairyfree #breakfasttime #eatvegan #veganfood
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