These cupcakes are moist, nourishing and not too sweet. The delicious frosting and crunch of the pistachios really make these something special. Please note you will need to start making the frosting 3–4 hours earlier.
Makes: 9 cupcakes
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Coconut oil
- 40g coconut flour
- 160g almond meal
- ¾ tsp baking soda
- Pinch sea salt
- ¾ cup tahini
- 300mL orange juice, freshly squeezed
- ¼ cup maple syrup
- 1 tsp apple-cider vinegar
- 1 tbsp sesame seeds
- ¼ cup pistachios, lightly roasted & chopped
- A few dried rosebuds (optional)
-
- Frosting
- 1½ cups yoghurt
- ½–1 tbsp maple syrup
Method
- Preheat oven to 180°C.
- Prepare muffin tin by greasing with coconut oil or adding 9 patty pans.
- Combine the coconut flour, almond meal, baking soda and salt in bowl and whisk to combine, removing any lumps.
- In separate bowl, whisk together tahini, orange juice, maple syrup and apple-cider vinegar for about a minute until well combined and creamy.
- Pour wet mixture into the dry ingredients, add sesame seeds and stir well to combine.
- Divide into 9 holes of muffin tin and bake for 30 mins, or until skewer comes out clean.
- Allow to cool slightly in tin, then gently twist and remove cupcakes.
- Cool completely on wire rack.
- To make frosting, place yoghurt in sieve lined with cheesecloth or clean tea towel, and place sieve over bowl. Fold over ends of tea towel to cover yoghurt and place whole lot in fridge for 3–4 hours, or overnight.
- Remove firm labne from sieve and whisk together with maple syrup.
- Ice cupcakes with knife or piping bag, and decorate with pistachios and rosebuds, if using.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
