Annaliisa Kapp

Peach Cupcakes with Cashew Cardamom Frosting

The combination of fresh peaches, cashew cream and cardamom is AHmazing. Spelt flour contains some gluten (less than wheat) so make sure you buy sprouted flour for better digestion (AKA no bloating!) Or you can easily substitute your favourite gluten free flour blend.

CourseDessert

Servings	Prep Time
8cupcakes	20minutes

Cook Time	Passive Time
30 minutes	4hours

Servings	Prep Time
8cupcakes	20minutes

Cook Time	Passive Time
30 minutes	4hours

Ingredients

1 3/4 cups sprouted spelt flouror substitute gluten-free flour mix
1tsp aluminum free baking soda
1cup coconut palm sugar

Wet ingredients

1/2cup coconut oilmelted
1Tbsp Raw Apple Cider Vinegar
1cup peachesblended to puree
1tsp pure vanilla extract

Frosting

1cup raw cashewssoaked for 4 hours
1/2cup full fat coconut milkcanned, refrigerated
2Tbsp coconut oil
4Tbsp coconut syrupor substitute raw honey
1/8tsp cardamom
Pinch Sea Salt

Instructions

Soak raw cashews for at least 4-6 hours and refrigerate your coconut milk.
Preheat your oven to 350F. Line a muffin tin with unbleached cupcake liners.
Mix together your dry ingredients in a big bowl. (Flour, sugar, and baking soda)
In a separate bowl, mix together melted coconut oil, apple cider vinegar, pureed peaches, and vanilla extract.
Create a well in the centre of the dry ingredients, and pour in the wet ingredients. Stir to combine, but don’t over mix. Scoop the batter into the muffin tins.
Bake for 30 minutes. Remove from the oven and place on a wire rack to cool.

Frosting

Rinse and drain cashews. Add all frosting ingredients to your food processor and blend until very smooth.
Once your cupcakes have cooled off, add frosting. You can use a plastic food storage bag, snip off a tiny corner and squeeze gently, moving the bag back and forth over the cupcake.