Continuing with my Dinner Party theme, I thought I would skip the other recipes and go to the best part… Dessert! Here is what I served:
Banana Caramel Cupcakes and
Almond Butter and Jelly Cookie Sandwich
I wasn’t planning on making cupcakes, but when I saw these:
It was love at first sight…
Seriously, aren’t they just the best things you ever saw? No? Don’t feel the same way about
ridiculously cute cupcake liners as I do? Weird…
Both dessert recipes I served were good
duh, but for today I am going to share with you the cupcake recipe! (Because I know you are just dying for it, right?) 😉
Ok, maybe I need to build the climax and get you excited about them first. These aren’t just any cupcakes. They are oil free, wheat free, refined dairy free and vegan. What is better, is you can’t even tell. They are that good.
What I am most pleased with is the icing. It is by far, the best icing I have ever tasted! Most icings are made with either processed vegan products (vegan cream cheese) or they have a large amount of coconut oil. I wanted something that was unrefined, held its shape and tasted amazing. This is it my friends… try it, you will not be let down!
Now for the cupcake. Finding a oil free, sugar free and vegan cupcake or muffin recipe is tricky. Actually, I couldn’t find one! I pretty much “winged it” with these and… they turned out perfectly. This isn’t your traditional
tasteless, airy white flour cupcake. So if you want that… go somewhere else! 😉 These have tons of flavor with chunks of gooey bananas. The spelt flour is nutty and doesn’t leave you feeling like you have just eaten glue white flour. Sweet and nutty from the bananas and spelt flour; moist and with a mellow tartness from the cashew sour cream. The cashew sour cream is the secret special ingredient in both the cupcake and the icing!
All those little pockets of air creates a fluffy, sponge texture.
By letting the cashew cream ferment a little bit, it gets thicker and much more fluffy without adding oils, agar agar or anything else!
Easiest and best tasting frosting…
10 (or to taste) large medjool dates soaked in warm water for 4 hours
1 1/2 c cashew sour cream
1 t vanilla powder (or extract)
pinch of salt (optional)
Blend the medjool dates in a blender with just enough water to get it going (you want it to be as thick as possible) until there are no more chunks. Put this in a food processor with the cashew sour cream and other ingredients. Blend until smooth. Put icing in a pastry bag or sandwich bag and place in the fridge until ready to use (at least 2 hours).
Oil free, vegan, refined sugar free, wheat free cupcake… yes please!
Cupcake recipe: (about 14 cupcakes)
1 ¾ c spelt flour
½ c plus 1 T maple syrup
½ c mashed bananas
2 t apple cider vinegar
½ t cinnamon
1 t vanilla
1 t baking soda
3/4 t baking powder
1/2 t salt
Add all your dry ingredients into a bowl and whisk together. Next add all of you wet ingredients into another bowl and stir until completely combined. Add your wet ingredients to your dry and stir just until incorporated (do not over-mix)!
Spoon batter 2/3 of the way into muffin tins and bake at 350 F for 25-30 minutes or until a toothpick inserted comes out almost clean. They will be soft out of the oven and harden as they cool.
I served my cupcakes with salted candied walnuts and a banana chip!