April’s here already and it’s not long until Easter! If you’re looking for Easter bakes check out this delicious Easter Cupcake recipe created for us by the super talented @gingervegan. Made with highly nutritious sweet potato and packed with protein and Vit B12. These cakes not only taste delish but are actually good for you too! Happy Easter!
FOR THE CAKES – Makes 8-10
300ml Almond or Soya milk
200g Cooked Sweet Potato
200g Plain Flour
200ml Maple Syrup
60ml Rapeseed oil or Sunflower Oil
50g Cocoa Powder
50g roots ‘n shoots ‘Crazy Good Cacao’ Protein
2 tbsp Chia seeds, ground
6 tbsp Water
1 tsp Baking powder
FOR THE EGGS – Makes about 18
150g Vegan White Chocolate
Red Food Colouring
FOR THE CAKES
Mix the chia seed with the water and set aside.
Mash the cooked sweet potato then mix with the maple syrup, oil and chia seed mixture.
In another bowl mix together the flour, cocoa powder, protein and baking powder.
Mix the sweet potato mixture into the dry ingredients and finally mix in the almond or soya milk.
Spoon into cupcake cases and bake at 180C for 20 minutes for smaller cakes and 25 mins for larger cupcakes. Cool on a wire rack.
Top with chocolate buttercream.
FOR THE EGGS
Melt the white chocolate in a bowl by placing over another bowl containing hot water.
Mix a little of the melted chocolate with a drop of red food colouring.
Pipe a bit of the pink chocolate into mini egg moulds.
Then fill up the moulds with the white melted chocolate.
Once the eggs have set sandwich the two egg halves together with a little melted chocolate to act as glue.
Place on top of the cakes to decorate.