Ingredients
Cupcakes
- 400 grams raw pumpkin, in pieces
- 200 grams Raw Honey.
- 2 Eggs.
- 110 grams coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoons bicarb soda
- 35 grams cocoa
- 30 grams Coconut Flour
Frosting
- 200 grams lightly steamed cauliflower, roughly mashed, and cooled
- 1 tablespoon lemon juice
- 135 grams honey
- 1/2 Avocado (ripe)
- 20 grams cocoa
- 1 pinch himalyan salt
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I'm cooking this todayRecipe's preparation
Add pumpkin, a grate, 5 secs, speed 9.
Mix pumpkin, honey, eggs, vanilla, and coconut oil, 15 secs, speed 4.
Add all dry ingredients, and mix 20 secs, speed 4.
Divide mixture into cupcake moulds (silicone work well), this recipe makes 16-18 cupcakes.
Bake at 160 degrees, for 20 min. Cupcakes are cooked once they are springy to touch.
Frosting
Place cauliflower and avocado into bowl, and blend 5 sec, speed 8
Add lemon juice, honey, cocoa and salt.
Insert butterfly and whip 30 sec speed 4.
Remove from bowl.
Refridgerate frosting for at least an hour prior to piping.
cupcake mixture
Tip
Refridgerate icing for at least 1 hour. Once cakes, and icing are completely cooled, pipe onto cupcakes.
These cupcakes are deliciously moist, and improve in flavour and texture with a few hours in the fridge.
Cupcakes can be frozen for use in school lunchboxes. Place any leftover frosting into a reusable squeezable pouch, and freeze. Defrost when required.
Recipe adapted from 'Neat to Eat's' choc hidden veg cupcakes.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi, peppermint2 thanks for your feedback. I am glad you like the flavour. I will modify this recipe to stress importance of silicone cupcake moulds, as these would definately would stick in conventional ones. These cupcakes are completely grain free, so the sinking in the middle is a common thing in grain free baking. I coverted them to thermomix, but it was originally from 'neat2eat' blog. They have worked every time for me. With frosting on top they look very pretty. The flavour of these cupcakes is even nicer the 2nd day. Maybe try again, and you could always use less oil.
I wanted to try these to get some sneaky veggies into kids lunchboxes, but they didn't work. I think they can be modified, I'm going to try less coconut oil and SR flour as we are not GF and I'd like them to rise rather than sink in the middle. Didn't make the frosting as they stuck to the tin, admittedly I didn't use silicone moulds as I don't have them, but I don't really think that would have made a difference. We did eat them, flavour is nice,can't taste pumpkin, but they are VERY oily.
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