cacao cupcakes

with ricotta-maple frosting

  • ½ cup (60g) almond meal
  • 1 cup (175g) rapadura sugar 
  • ½ cup (75g) whole-wheat flour
  • ½ cup (50g) raw cacao powder
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of (baking) soda
  • ½ cup (125g) coconut oil, melted
  • 2 eggs
  • ¾ cup (180ml) buttermilk
  • 2 teaspoons vanilla bean paste
  • ¼ teaspoon fine sea salt

ricotta-maple frosting

  • 250g ricotta
  • 1½ tablespoons maple syrup, plus extra, to serve
  • 2 teaspoons vanilla bean paste
  • ¼ cup (25g) raw cacao powder, sifted 
  1. To make the frosting, place the ricotta, maple syrup, vanilla and cacao in a food processor and process for 1 minute or until smooth and glossy. Refrigerate for 1 hour or until completely chilled. 
  2. Preheat oven to 160°C (325°F). Place the almond, sugar, flour, cacao, baking powder, bicarb, oil, eggs, buttermilk, vanilla and salt in the bowl of an electric mixer. Beat for 2 minutes or until smooth and combined. 
  3. Spoon into 12 x ½-cup-capacity (125ml) tins lined with cupcake cases. Bake for 22–25 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely. 
  4. Spread the frosting over the cupcakes and refrigerate until ready to serve. Drizzle with the extra maple syrup to serve. Makes 1
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