Vegan Cupcakes with Cocoa Glaze

Name: Vegan Cupcakes with Cocoa Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: For the cupcakes; oat milk - 1 cup (250 ml) homemade and strained; baking soda - 1 tsp.; apple cider vinegar - 2 tsp.; sunflower oil - 5 tbsp.; crystal brown sugar - 1 cup; vanilla powder - 1 packet or liquid; walnuts - 1 - 2 handfuls (crushed); whole grain flour - 1 and 1/2 cup; oats - 1 - 2 handfuls; For the cocoa glaze; oat pulp - about 3 tbsp. strained from the milk; sunflower seeds - 5 tbsp. (raw); pumpkin seeds - 1 tbsp. (raw); walnuts - 3 tbsp. (crushed); sesame tahini - 1 tbsp.; crystal brown sugar - 6 tbsp. (by taste); carob - 1 tbsp.; cocoa - 3 tbsp.; vanilla powder - 1 packet (optional); water - about 1 tbsp. (if necessary); sunflower oil - 1 tbsp.

Iliana Parvanova

Guru

1735k27

Translated by

Nadia Galinova

Image: Iliana Parvanova

1 / 5

22/07/2022

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Preparation

30 min.

Cooking

30 min.

Тotal

60 min.

Servings

"An amazing combination of flavors gathered in vegan cupcakes, which we hardly share with anyone"

Ingredients

For the cupcakes
oat milk - 1 cup (250 ml) homemade and strained
baking soda - 1 tsp.
apple cider vinegar - 2 tsp.
sunflower oil - 5 tbsp.
crystal brown sugar - 1 cup
vanilla powder - 1 packet or liquid
walnuts - 1 - 2 handfuls (crushed)
whole grain flour - 1 and 1/2 cup
oats - 1 - 2 handfuls
For the cocoa glaze
oat pulp - about 3 tbsp. strained from the milk
sunflower seeds - 5 tbsp. (raw)
pumpkin seeds - 1 tbsp. (raw)
walnuts - 3 tbsp. (crushed)
sesame tahini - 1 tbsp.
crystal brown sugar - 6 tbsp. (by taste)
carob - 1 tbsp.
cocoa - 3 tbsp.
vanilla powder - 1 packet (optional)
water - about 1 tbsp. (if necessary)
sunflower oil - 1 tbsp.

measures

Cocoa Muffins

How to make

For the recipe, use a glass with a capacity of 8.5 fl oz (250 ml).

First, wash several times and soak the raw sunflower and pumpkin seeds in cold water for about 1 hour, during which time you will prepare the vegan cupcakes.

To make homemade oat milk, soak 1/3 cup of fine oats, along with 1 and 1/4 cups of cold water in a deep container. Let them swell for about 15 minutes and then blend them with a blender. Strain the liquid through a strainer, by separating the oat pulp, since you will need it for the glaze.

In a deep bowl, mix the strained oat milk with the baking soda, apple cider vinegar, brown crystal sugar, vanilla powder and unrefined sunflower oil with a wire whisk.

While constantly stirring with the wire whisk, thicken the liquid with whole grain flour and then add the last ingredients - fine oats and crushed walnuts.

Divide the batter evenly into 12 muffin molds, which you need to have previously greased with sunflower oil (on the sides and bottom - using a silicone brush).

Bake the cupcakes at 360°F (180°C) for about 25-30 minutes.

While the cupcakes are baking, prepare the cocoa vegan glaze.

To do this - strain the soaked raw sunflower and pumpkin seeds from the water and pour them into the small jug of a nutri bullet (or powerful blender). Add the rest of the ingredients to them for the vegan glaze - oat pulp (strained oats from milk), crushed walnuts, cocoa, carob, vanilla (optional), sesame tahini, brown sugar (by taste).

Mix them with a spoon and blend them several times for a few seconds - until a fine homogeneous mixture is obtained and to achieve creaminess, when blending for the second time, add 1 tbsp. of sunflower oil and 1 tbsp. of water.

Decorate the baked cupcakes by piping out the glaze (the easiest and most convenient is as in the photos - in strips from the side to the top) and sprinkling them with a little sesame seeds on top.

Wonderful whole grain vegan cupcakes with cocoa glaze from nuts and seeds - for a healthy, special and beautiful afternoon snack!

Wonderfully delicious!

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