You guys, you guys, you guys…I created frosting from cashews! That’s right- you heard me! A creamy, smooth, sweet, chocolatey frosting!!!!!
And, my sister, who considers herself akin to a truffle-sniffing dog and swears she can detect banana essence from 500 feet away, could not tell! (I also got her to eat AND enjoy chocolate cupcakes made with an avocado…major wins all around!)
I seriously think my life has forever been changed. From now on everything will be measured as before I discovered cashew frosting or after. I have always loved icing! Chocolate, vanilla, strawberry, cream cheese…yum-my! When people say it’s too sweet, I just look at them quizzically. Yeah, of course it is! It’s created from butter and/or shortening and SUGAR. Maybe there’s some cream cheese thrown in. Basically, no redeeming nutritional value. But now, we can create frosting from a nutty-base full of protein and heart-healthy fats! Yes, please!
Normally, I would have made a green mint frosting, but I was a little concerned about cashews and mint. Instead, I created a dark chocolate buttercream with cashews and chocolate mint cupcakes. Also, with the avocado, these gluten free cupcakes are more like brownies. Absolutely delicious!
50 minutes + Time to soak the cashews
Gluten Free Mint Chocolate Cupcakes with Cashew Buttercream
Ingredients
- 1 1/2 c. cashews
- 1/2 c. heavy cream or coconut milk
- 2 Tbsp. maple syrup
- 1/4 c. coconut oil, melted
- 2 Tbsp. cold coffee
- 2 Tbsp. cocoa powder
- 2 - 3 Tbsp. brown or powdered sugar
- 1/2 c. dark chocolate chips, melted
- CUPCAKES
- 1 avocado
- 1/2 c. applesauce
- 1/3 c. cold coffee
- 3 Tbsp. cream or coconut milk
- 2 Tbsp. maple syrup
- 2 Tbsp. cocoa powder
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1/4 tsp. peppermint extract
- 1/4 - 1/3 c. Andes mints, melted
- 1/2 tsp. baking powder
- 1/4 c. almond flour
- 1/4 c. tapioca flour
- 1/4 c. cassava flour
- Andes mints, chopped
Instructions
- In a small bowl, cover the cashews with water and soak for 6-8 hours.
- Drain cashews and blend in a food processor with the cream for 1 minute. Next, add the maple syrup, coconut oil, coffee, cocoa powder, brown sugar, and melted chocolate. Process until smooth (this will take a few minutes.) Then, place in the freezer for 40 minutes, until semi-firm.
- Preheat the oven to 350 degrees. In a blender, mix the avocado, applesauce, coffee, cream, maple syrup, and cocoa powder until smooth. Pour into a mixing bowl. Next, whisk in the brown sugar, eggs, vanilla, peppermint, melted Andes mints, baking powder, and flour. Bake mini cupcakes for 12-14 minutes or 14-17 minutes for muffin-size. Allow to cool. Then, pipe or spread icing over the cupcakes. Decorate with chopped mints. Store leftover icing in the fridge.