Cashew butter frosting on top of little cashew butter cakes… how can you go wrong?
Yield: 12 cupcakes
Time: 30 minutes
Tools
- muffin pan
- 3 bowls
- whisk
- electric mixer
- toothpick or butter knife
Ingredients
- ½ c plus 2 T non-dairy milk
- ¼ c orange juice
- 2 t ground flaxseeds
- 1 t orange zest
- ⅓ c plus 1 T sugar
- ⅓ c brown sugar, packed
- ⅓ vegetable oil
- ⅓ c smooth cashew butter
- 1 c plus 2 T flour
- 1 t cardamom
- ¾ t baking powder
- ½ t baking soda
- ½ t salt
- ¼ t cinnamon
Frosting
- ⅓ c smooth cashew butter
- 3 T margarine or vegan butter, softened
- ½ c maple syrup
- 1 t vanilla
- ½ t cardamom
- ½ c soy milk powder
Directions
Preheat oven to 350. Lightly oil the muffin pan or drop in paper liners.
Combine milk, orange juice, flaxseeds, and zest and beat until frothy. Add both sugars, oil, and cashew butter and beat another minute.
In another bowl, combine remaining ingredients.
Gradually add dry ingredients to wet and beat for about 2 minutes. Fill muffin cups about ⅔ full and bake for 22-24 minutes.
Meanwhile, make the frosting: beat cashew butter and margarine on low until pale and thick. Add syrup, vanilla, and cardamom and beat for another minute, then add the milk powder in two batches. Place in refrigerator until you’re ready to frost the cupcakes.
When a toothpick inserted into a cupcake comes out clean, remove the cupcakes from the oven and let cool completely before frosting generously.
Notes
Without frosting, I think this recipe makes a terrific breakfast: Cashew Cardamom Muffins.
I suspect it would also be good with other nut butters, like peanut butter or almond butter.
This recipe is from Vegan Cupcakes Take Over the World (read my review), in which it’s called “Cashew butter cardamom cupcakes with rich cashew butter frosting.”
Buy it:
Help
Abbreviations | Conversions | Cooking tips
