Chocolate Cupcakes with Cashew Raspberry Frosting
Chocolate cupcakes with cashew raspberry frosting - Fine tartlets with berry topping
Healthy, because
Even smarter
Nutritional values
Cashews make you happy: they are rich in the amino acid tryptophan, which is needed to produce the happiness hormone serotonin. Raspberries contain plenty of antioxidants that protect the body's cells from free radical damage. Applesauce not only makes the dough nice and juicy, but also eliminates the need for refined sugar thanks to its natural sweetness.
Feel free to use whole spelt flour for baking, because it contains more fiber than the lighter variety. Then you may need a little more liquid for the dough. If you like, you can also use other berries for the frosting - for example, blueberries make it beautifully purple.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 7 ozs Cashews
- 10 ozs Raspberries
- 2 ozs sweetened with juice Cranberry
- 1 pinch salt
- 5 ozs cream cheese
- 3 eggs
- 7 Tbsps Canola oil
- 1 ¾ ozs Maple syrup (or apple syrup)
- 7 ozs apple sauce (unsweetened)
- 10 ozs Spelt flour (Type 630)
- 3 Tbsps cocoa powder
- ½ tsp Baking powder
- 2 ozs Buttermilk
- 2 Tbsps Shredded coconut
Preparation steps
For the frosting, place cashews in a bowl and soak covered with water for about 1 hour. Then drain in a sieve, rinse and drain.
Meanwhile, carefully wash raspberries, set aside 12 berries for garnish, puree remaining and pass through a sieve. Finely puree with the soaked cashews, cranberries and 1 pinch of salt. Beat cashew mix and cream cheese until creamy. Chill in the refrigerator.
Meanwhile, for the batter, place eggs, 3-ounce oil, syrup and applesauce in a mixing bowl. Whisk the ingredients together with the beaters of a hand mixer.
Mix spelt flour, cocoa powder and baking powder in another bowl and sift into the applesauce mixture.
Add buttermilk and mix until smooth. If it is too liquid, stir in 1-2 tablespoons of additional flour.
Grease a 12 muffin tin with remaining oil. Pour in the batter. Bake in preheated oven at 180 °C / 350 ˚F for about 25 minutes. Then allow to cool for 10 minutes.
For the frosting, fill the raspberry cream into a piping bag with a star nozzle and pipe decorative cream rosettes onto the cupcakes. Serve the cupcakes garnished with coconut flakes and raspberries.
