International Lifestyle Magazine Issue 53 | Page 35
Chocolate
Hazelnut
CupCake
From Amy Levin
Ingredients
100g Nut flour!
150g Hazelnuts, soaked overnight, rinsed and dehydrated!
75g Coconut sugar!
1 tsp Ground cinnamon!
30g Water!
Pinch Salt! !
Frosting:!
150g Cashews – soaked and rinsed!
225g Water or nut milk!
100g powdered coconut sugar!
1 tsp Vanilla extract or powder!
75g Chocolate powder!
70g Cacao butter – melted! !
Method
For the cake
Pulse the hazelnuts until they reach a crumb consistency.!
Add the remaining dry ingredients and pulse to combine.!
Add water through the feed hole while the machine is running. Once
incorporated, about 5
seconds, turn the machine off and test the dough by squeezing a
small handful into a ball. If it
holds but is still slightly dry, this is perfect as this will result in a lighter
dough.
Line a cupcake tin of your choice with cupcake papers or cling film
and fill with dough. Be gentle
and don’t compress the dough too much, this will help result in a
lighter cake.
For the frosting:
Blend first 5 ingredients in vita mix on high speed.!
Once smooth, add the melted cacao butter in the top feed hole while
the blender is running on
medium speed.!
Turn to high speed for 5 seconds.!
Transfer the frosting to a storage container or bowl and place in
fridge to set, about 3 hours.!
Once set, use a piping bag or a cranked spatula to apply the frosting.
Garnish with a sprinkle of
chopped hazelnuts on top, if you wish.
www.internationallifestylemagazine.com