Chocolate Cupcakes with Cashew Raspberry Frosting

Ingredients

• 200 g cashews
• 300 g raspberries
• 50 g cranberries sweetened with juice
• 1 pinch salt
• 150 g cream cheese (30% fat)
• 3 eggs
• 110 ml rapeseed oil
• 50 g maple syrup (or apple molasses)
• 200 g unsweetened applesauce
• 300 g spelt flour (Type 630)
• 45 g cocoa powder (3 tbsp)
• 0.5 sachet baking powder
• 50 ml Buttermilk
• 14 g coconut flakes (2 tbsp)

Instructions

1. 1.

   For the frosting soak cashews in a blender with water for about an hour, then strain, rinse and drain.

2. 2.

   Meanwhile wash raspberries gently, set aside 12 berries for garnish, puree the rest and strain through a sieve. Blend the puree with soaked cashews, cranberries and a pinch of salt until smooth. Whip the cashew mix and cream cheese together until creamy. Chill in the refrigerator.

3. 3.

   For the batter whisk eggs, 100 ml oil, syrup and applesauce in a bowl. Beat with a hand mixer until combined.

4. 4.

   Sift spelt flour, cocoa powder and baking powder into another bowl and add to the applesauce mixture.

5. 5.

   Add buttermilk and stir everything into a smooth batter. If too runny, fold in an extra 1–2 tbsp of flour.

6. 6.

   Grease a 12-cup muffin tin with leftover oil. Fill with batter. Bake in a preheated oven at 180 °C (fan: 160 °C, gas: level 2–3) for about 25 minutes. Cool for 10 minutes.

7. 7.

   For the frosting pipe the raspberry cream into a piping bag fitted with a star tip and decorate the cupcakes with decorative rosettes. Serve the cupcakes garnished with coconut flakes and raspberries.