Hummingbird Cupcakes with The Ultimate Cashew Buttercream

• Vegetarian

• Produce

  • 1 Banana
  • 1 cup Carrot
  • 1 tsp Ginger, ground
  • 1 cup Pineapple, fresh

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 tsp Baking soda
  • 1 cup Buckwheat flour
  • 1 tsp Cinnamon, ground
  • 1/3 cup Coconut sugar or granulated sugar
  • 3/8 tsp Sea salt
  • 1 Ultimate cashew buttercream frosting
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil
  • 2 tbsp Olive oil, Extra Virgin
  • 1/2 tsp Rice vinegar or apple cider vinegar
  • 1 tsp White or apple cider vinegar

• Nuts & Seeds

  • 1 2/3 cups Cashews, raw unsalted
  • 1 tbsp Chia seeds mixed with
  • 2 tbsp Coconut, unsweetened dried

• Bread & Baked Goods

  • 1 Cupcakes

• Liquids

  • 1 1/3 cup Water

Found on yummybeet.com

Description

Ingredients

• Cupcakes
• 1 tbsp chia seeds mixed with ⅓ cup water
• 1 banana, mashed
• 1 cup water
• 2 tbsp extra-virgin olive oil
• 1 tsp white or apple cider vinegar
• 1 tsp vanilla
• 1 cup buckwheat flour
• ½ cup rolled oats
• ⅓ cup coconut sugar or granulated sugar of choice
• 2 tbsp unsweetened, shredded, dried coconut
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp sea salt
• 1 cup finely grated carrot (1 large)
• 1 cup finely chopped fresh pineapple
• The Ultimate Cashew Buttercream Frosting
• 1⅔ cups raw unsalted cashews, covered in water and soaked overnight (24 hours is even better)
• ½ cup coconut oil, melted
• ⅓ cup maple syrup
• ⅓ cup water
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ tsp rice vinegar or apple cider vinegar
• ⅛ tsp sea salt

Directions

• For the Cupcakes: Preheat oven to 350°F. Line 2 muffin tins with 18 muffin papers (it won’t fill all 24 unless you want daintier cupcakes). Set aside.
• In a medium bowl, whisk together the chia seeds and ⅓ cup water, until chia seeds have absorbed the water and created a gel. Add mashed banana and stir well. Add remaining 1 cup water, oil, vinegar, and vanilla. Stir to combine and set aside.
• In a large bowl, mix together the buckwheat flour, oats, sugar, coconut, baking soda, cinnamon, ginger, and salt. Add the wet ingredients. Mix well. Stir in carrot and pineapple.
• Scoop approximately 3 tbsp-worth of batter into prepared tin. Bake for for 15 minutes, or until a toothpick inserted in the centre comes out clean. Remove from oven, transfer to a cooling wrack, and cool completely. Meanwhile, prepare the frosting.
• For the Frosting: Drain and rinse cashews. Place in a high-speed blender (I use a Blendtec) or food processor, along with remaining frosting ingredients. Purée on high until smooth and creamy. Transfer to a shallow bowl and freeze for 30 minutes.
• Take frosting out of the freezer and whip with a whisk. Freeze again for 10 minutes; whip again. Freeze for 10 minutes; whip again. Freeze for 10 minutes and whip a final time, this time whipping very vigorously until frosting become fluffy and light. If it’s not cold enough, it won’t whip up, so continue to freeze. (You can also use a hand mixture for this).
• Cover and refrigerate until ready to frost the cupcakes.
• To Assemble: Frost the cupcakes with desired amount of frosting, cover, and refrigerate for up to 1 week.