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Chocolate cupcakes with blueberry frosting
40 m active | 13 h total
Nutrition facts per serving:
  • Energy in kcal about 519
  • Fat about 29g
  • Carbohydrates about 52g
  • Protein about 10g
This is needed
This is needed for 6 piece
  • 0.5 tsp bourbon vanilla powder
  • 150 g light spelt flour
  • 40 g cocoa powder
  • 100 g sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 0.5 tsp sodium bicarbonate
  • 3 dl almond drink
  • 2 tbsp rapeseed oil
  • 50 g dark chocolate, chopped
  • 1 tsp apple vinegar
  • 150 g curried cashew nuts, soaked overnight in water
  • 50 g coconut oil, melted
  • 0.75 dl almond drink
  • 0.5 dl rice syrup
  • 1 tsp lemon juice
  • 0.5 tsp bourbon vanilla powder
  • 50 g frozen blueberries
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And that's how it's done
And that's how it's done
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the almond milk and oil, mix well. Mix in the chocolate and vinegar. Spoon the batter into the prepared muffin tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 170°C. Take the cupcakes out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Puree all of the ingredients in a mixer. Chill the mixture briefly. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter), chill for approx. 15 mins. Pipe the frosting onto the cupcakes.