lavender ginger buttercream + on perfectionism
Spring is coming! And you know what? I think for…
I made these pumpkin chocolate cupcakes when it was still a little warm outside, and the sun was shining. Now it’s gotten cold in Germany, windy and rainy. But i actually like that, it has something mystical about it, and it’s fun to dress in layers before going outside. Am i weird? Yes? Good. A little craziness is what makes life interesting. Who agrees?
Soo about these cupcakes. If you’ve read some of my other blogposts, you probably already know that i loveee magical things. That’s why i like the time around christmas so much, it’s a wonderful excuse to do everything i can to create a magical atmosphere. As with these babies here, i wanted them to look like i found them in some magical fairy forest. And i must say, i’m quite happy with the outcome of the pictures. What do you think?
The muffins are very rich and chocolate-y, and the pumpkin cashew cream is – well, delicious and creamy 😉 Scroll down if you wanna make your own fairytale cupcakes! (Oh, and one more thing: did i mention they’re also healthy? True story.)
pumpkin chocolate fairy cupcakes
(makes about 12)
1 cup ground oats
1/2 cup tiger nut flour (or ground hazelnuts)
1 cup buckwheat flour
3 heaping tbsp cacao
1 tsp baking powder
1 cup coconut sugar
1/3 cup coconut oil
2 tbsp chia seeds + 6 tbsp water
1 1/4 cup plant based milk + 2 tsp apple cider vinegar
1 cup cashews (soaked in water overnight or at least for 4 hours)
1/3 small butternut pumpkin (cut and cooked)
1 tsp cinnamon
5 tbsp melted coconut oil (if you want the cream to stay in form; use less if you want it to look like on the pictures)
1/2 can coconut milk
2 tbsp liquid sweetener or 2-3 tbsp coconut sugar
Start by making the pumpkin cream. Remember to prepare the cashews (soak them) and the pumpkin (cook it) a few hours before making it. The rest is pretty easy. Just put all the ingredients in a blender and mix until very creamy. Set in the fridge in a bowl till the muffins are ready.
For the muffins, preheat the oven to 170°C. Now start by mixing the chia seeds with the water in a small bowl or jar. Set aside. In a small pot, melt the coconut oil, then add the coconut sugar. Stir until well combined. Add the cacao and stir again. In a big bowl, combine the flours and the baking powder. In a small bowl, combine the milk and vinegar. Add the warm mixture, the soaked chia seeds and the milk mixture to the big bowl and combine well until a batter forms. Fill it into muffin tins until it’s all gone, and bake in the oven for about 30mins, or until a stick comes out clean.
Let the muffins cool. After that, it’s time to decorate! Now the real fun begins 😉 Take the pumpkin cream out of the fridge. You can now either scoop it on top of the muffins (like i did) or fill it in a piping bag and get artsy! I also used raspberries, rosemary leaves and coconut flour to garnish.
One more thing: What’s your favorite fairytale dessert?