Feelin’ a bit extra 💁🏽♀️ with these heavenly #vegan
Nougat Cinnamon Cupcakes made with @ichoc_vegan_chocolate
! ✨In the spirit of Christmas they’re covered in edible gold glitter - ‘cause there ain’t such thing as too much! 🤩🎄#iChoc #ad
≫ find the full video + recipe on my YT channel (link in bio @thetastyk
⅛ cup coconut oil, melted
⅓ cup + 2 Tbsp plant milk
¼ cup maple syrup
1 tsp apple cider vinegar
1 cup spelt flour
1 tsp baking powder
½ tsp cinnamon
pinch of sea salt
2 Tbsps almond butter
1 Tbsp dairy-free butter (optional)
1 Tbsp coconut oil
40g iChoc Nougat Crisp, melted
¼ tsp cinnamon
⅛ cup powdered sugar (optional, depending on taste)
1.First make the frosting. Place the iChoc Nougat Crisp chocolate into a small bowl over a water bath and melt it. In a separate bowl, place almond butter, coconut oil, cinnamon, powdered sugar and dairy-free butter. Use a hand mixer to combine. Once the chocolate has melted, pour it into the frosting mixture and mix until smooth. Place into the fridge for 1 hour until firm.
2.Preheat the oven to 175°C/350°F and line a cupcake tin with paper baking cups.
3.In a medium sized bowl, combine the plant milk and the apple cider vinegar and let rest for 5 minutes (to turn into ‘buttermilk’). Add in the maple syrup and coconut oil and combine.
4.Sift the dry ingredients into a separate bowl. Add the wet into the dry ingredients and combine until you have a smooth batter (careful not to over mix).
5.Spoon the batter into the paper cups until ⅔ full. Place into the oven and bake for 10-12 minutes. Take the cupcakes out of the oven and let them cool down completely.
6.Scoop the frosting into a piping bag and decorate each cupcake to your own liking. Add sprinkles, glitter or enjoy like this!
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