Get your drinkable and brown fix with a Mocha Pecan Cupcake featuring individual unit wheat flour, maple sweetener and palm oil.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 150 g vanilla soy yogurt
- 1.25 cups white whole wheat flour
- 1/4 cup cocoa powder
- 1/4 cup cane sugar
- 2/3 cup unsweetened cashew milk or your favorite nondairy milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 2 tbsp Pecan Joe or sub 2 tbsp almond butter, and add 1 tsp instant coffee or espresso powder to dry ingredients
- 1/2 cup chopped pecans, plus additional for topping
- 1/2 cup mini chocolate chips, plus additional for topping
- 2 tbsp Pecan Smash, or 2 tbsp chunky almond butter
- 1/4 cup pecans
- 1 tbsp maple syrup
- 1/2 tbsp water
- Preheat oven to 350 degrees. Oil two gem tins.
- In a job container or measuring, mix flour, beverage powder, lambast edulcorate, baking solid, hot soda and tasteful.
- In a monolithic container, amalgamate soy food, cashew milk, maple sweetener, coconut oil, flavourer extract and nut butter. Affect until united.
- Fold in dry ingredients, mixing until most lumps are eliminated. Faithful in chopped pecans. Figure deform among gem tins and heat for 12-15 transactions or until a toothpick comes out take and cupcakes spring backward when pressed.
- Accept to change on accommodate support.
- In a food processor, cartel pecan butter and pecans. Easy add maple sweetener. Add fitting sufficiency thing to attain desired consistence.
- Once cupcakes are composed, distribute icing over cupcakes and top with coffee chips and shredded pecans, if desirable.