- 400 grams raw pumpkin, in pieces
- 200 grams Raw Honey.
- 2 Eggs.
- 110 grams coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoons bicarb soda
- 35 grams cocoa
- 30 grams Coconut Flour
- 200 grams lightly steamed cauliflower, roughly mashed, and cooled
- 1 tablespoon lemon juice
- 135 grams honey
- 1/2 Avocado (ripe)
- 20 grams cocoa
- 1 pinch himalyan salt
Add pumpkin, a grate, 5 secs, speed 9.
Mix pumpkin, honey, eggs, vanilla, and coconut oil, 15 secs, speed 4.
Add all dry ingredients, and mix 20 secs, speed 4.
Divide mixture into cupcake moulds (silicone work well), this recipe makes 16-18 cupcakes.
Bake at 160 degrees, for 20 min. Cupcakes are cooked once they are springy to touch.
Place cauliflower and avocado into bowl, and blend 5 sec, speed 8
Add lemon juice, honey, cocoa and salt.
Insert butterfly and whip 30 sec speed 4.
Remove from bowl.
Refridgerate frosting for at least an hour prior to piping.
Refridgerate icing for at least 1 hour. Once cakes, and icing are completely cooled, pipe onto cupcakes.
These cupcakes are deliciously moist, and improve in flavour and texture with a few hours in the fridge.
Cupcakes can be frozen for use in school lunchboxes. Place any leftover frosting into a reusable squeezable pouch, and freeze. Defrost when required.
Recipe adapted from 'Neat to Eat's' choc hidden veg cupcakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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