Cakeblogin's - Marble Cupcakes

Makes 16 cupcakes

 

Ingredients:

 

16 silicone muffin tins, or foil muffin tins

 

Cake:

 

1 3/4 cups whole wheat pastry flour

1 1/2 baking soda

1 tsp baking powder

1/2 tsp sea salt

3/4 cup granulated xylitol

2 cups full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature

1 Tbsp pure vanilla extract

2 Tbsp unsweetened cocoa powder

2 Tbsp cider vinegar

Frosting:

 

1 1 15 oz can full-fat organic coconut milk, at room temperature

1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut-free version)

1/4 cup maple syrup

pinch sea salt

1 tsp pure vanilla extract

1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid

natural food colouring (optional), I used 1/2 tsp beet powder for pink, but matcha could also be used for green, or turmeric for yellow.

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Arrange sixteen muffin tins.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.

Pour the batter into two bowls, then mix in the cacao powder in one and the 1 Tbsp cider vinegar in the other.

Pour cake batter into the prepared pans and bake for 15 to 20 minutes, or until a tester inserted into the centre comes out clean.

 

To make the frosting, put all the ingredients in a blender and process until very smooth. Transfer into a bowl, cover, and refrigerate for 45 to 1 hour, or until thick like whipped cream, stirring occasionally.

After covering the cupcakes with icing, serve!

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