So, I’ve got another Valentine’s Day recipe for you all today- I feel like all I’ve been doing is typing up blog recipes lately, I’ve made so many! But I’ve really been loving it though.. I’ve been going through a really tricky time at the moment and keeping up to date with my blog and Instagram content really helps to keep me focussed and feeling a little more sane! I love communicating with you all and getting stuck into creating lots of recipes for you guys to try out! We made these cakes a little while ago and they were a big hit with everyone who tried them! The recipe is really simple and one of those recipes that you can just remember off the top of your head whenever you need a go-to cupcake recipe. They’re also really easily customisable and you can have a play around with flavours and icing toppings.
For these I’ve just gone with a chocolate nut butter frosting, which is pretty much my go-to for cake toppings.. and then added on some freeze dried berry powder for a hint of pink to fit in with the Valentine’s theme. Oh.. and a nice chunk of chocolate had to be included here of course! The flavour theme that we’ve got going on here is chocolate & caramel; the coconut sugar provides that amazing hint of caramel, toffee flavour throughout the cake, which pairs beautifully with the smooth chocolate icing. It’s the perfect combination of sweetness and rich chocolate in each bite! The cakes are soft, fluffy and just so so moorish and just thinking about these now is leaving me with a serious hankering for some cupcakes!
These would be super cute to make for a romantic Valentine’s dessert or movie snacks for a girly night in. They’re really easy to bake and decorating cupcakes is always fun isn’t it. That was definitely my favourite part of baking as a child. I used to love dragging my mum around the supermarket to select an array of sprinkles, piping icing, edible sugar flowers and who knows what else! I definitely thought I was a professional cake decorator after creating some of my cupcake masterpieces in the kitchen back in the day!
So.. what’s everyone doing for Valentine’s Day? Both my boyfriend and I both run our own businesses and some might say, are workaholics! We hadn’t really planned to do anything during the day on Valentine’s.. but then forgot that he works during the evening, so now I don’t think we’re available at all! I think this year’s Valentine’s might have to be postponed until the weekend, but I have no idea what we’re going to do yet. Probably the standard brunch at one of our favourite spots and then just walk around the park and feed the birds.. which is honestly one of my favourite things to do in London, I’m like a big kid!
- Prep Time: 20
- Cook Time: 14
- Total Time: 34 minutes
- 100g coconut sugar
- 100g oat flour or other gluten free flour
- 100g coconut oil
- 2 whole eggs
- Tsp baking powder
- Tsp vanilla extract
- pinch sea salt
- 4 tbsp smooth cashew/almond butter
- 4 tbsp brown rice/maple syrup
- 2-3 tbsp cacao powder
- Preheat your oven to 180c and line a tray with cupcake cases- I used the silicone ones here.
- In a food processor, combine the coconut sugar and oil and cream everything together.
- Add in the eggs and vanilla and mix again until everything is well combined.
- Next, pour in the flour, baking powder and salt and blend again until you’re left with a smooth batter.
- Transfer this into the cupcake cases and pop them into the oven to bake. Once the cakes are ready, place them onto a wire wrack and allow to cool completely.
- For the frosting, combine the nut butter, sweetener and cacao powder and mix well.
- When your cakes are cooled, spread or pipe a generous dollop of the frosting onto each and decorate with your toppings of choice.