Tabu Tinku Foodies's video: Eggless Lemon Cupcakes - No Maida Healthy Refined Sugar Free With Healthy Chocolate Frosting
@Eggless Lemon Cupcakes - No Maida, Healthy & Refined Sugar Free | With Healthy Chocolate Frosting
These Eggless Lemon Cupcakes are a perfect combo of sweet and tart. They are made with whole wheat flour and sweetened by honey, which compliments its citrus flavor perfectly.
I’ve beautified them furthermore with my rich n creamy Healthy Chocolate Frosting, which certainly plays an important role to make these zingy treats irresistibly yummy 😋!
DRY INGREDIENTS
*1 1/4 cup whole wheat flour
*1/4 tsp baking soda
*1 tsp baking powder
WET INGREDIENTS
*around 1/3 tsp lemon zest
*1 tsp vanilla extract
*6 tbsp oil
*6 tbsp honey
*1/2 cup curd/ yogurt
*1/4 cup lemon juice
*1/4 cup milk
CHOCOLATE FROSTING
*1/2 cup seedless dates
*1/2 cup cashews
*3 tbsp unsweetened cocoa powder
*1 tsp vanilla extract/ essence
*2 tsp lemon juice
*2 tbsp coconut oil ( I’m adding coconut oil for healthier option but ghee/ butter can also be used)
*some hot water for soaking the cashews
INSTRUCTIONS
1- For the frosting, add cashews in a bowl. Now add in the hot water, cover the bowl and keep it aside. Let the cashews soak for about half an hour or until they turn soft.
2- Meanwhile add all the dry ingredients in a bowl and give a good mix until well incorporated, and keep aside.
3- In another bowl add oil followed by honey and curd and whisk well. Add in lemon zest, vanilla extract, lemon juice and milk and give a quick mix. Now add in the dry ingredients and mix gently until well combined to make a smooth and creamy batter( make sure not to over mix ). At this stage preheat the oven at 180°C/ 350°F for 10 minutes.
4- Line the muffin pan with cupcake liners and start filling the batter into each cup ( make sure not to over fill ). Bake the cupcakes at 180°C/ 350°F for around 25 minutes or until a toothpick inserted in the center comes out clean.
5- Meanwhile prepare the frosting. Discard the water from the cashews and add them into a food processor/ blender. Also add dates, cocoa powder, vanilla extract, lemon juice and coconut oil and blend into a smooth and creamy paste. The chocolate frosting is ready.
6- After 25 minutes, insert a toothpick in the center of the the cupcake, if it comes out clean that means they are ready. Allow them to cool.
7- Fill your piping bag with frosting and pipe your cupcakes as you like or you can simply spread a spoonful of frosting on top of them. Additionally, you can top up the frosting with some lemon zest for extra zing and to make them look pretty (but its optional).
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This video was published on 2021-02-06 18:51:16 GMT by @Tabu-Tinku-Foodies on Youtube.
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Tabu Tinku Foodies's video: Eggless Lemon Cupcakes - No Maida Healthy Refined Sugar Free With Healthy Chocolate Frosting
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