These fine cupcakes are just right for those who love mint and chocolate in equal measure. Naturally sweetened with dates, rounded off with a fine coffee note. Refined with a colorful cream topping, because after all, the eye eats with you. Vegan, naturally sweetened and gluten-free.
Preheat the oven to 175degrees (convection) or 195 degrees (top-bottom heat) and line a muffin baking tray for 12 muffins with 10 muffin cups, or lightly grease if needed.
Brew coffee and set aside.
250 ml Coffee
Pit dates and place in a high-powered blender.
200 g Medjool dates
Add coffee and blend on high speed for 60 seconds until a uniform liquid is obtained.
250 ml Coffee
Place in a large baking bowl. Add almond paste, coconut flour, tapioca starch, cocoa powder, baking powder and sea salt and stir until everything is well combined.
125 g Almond paste, 30 g Coconut flour, 30 g Tapioca starch, 25 g Cocoa powder, 2 tbspn Baking powder, ¼ tbspn Sea salt
Add 4-6 drops of peppermint essential oil to the batter and stir again briefly.
4-6 Drops of peppermint essential oil
Using two spoons or an ice cream scoop (slightly moistening helps), divide into the evenly between the 10 muffin cups.
Put in the oven and bake for 25 minutes. Remove from the oven and allow to cool completely.
In the meantime, whip cream and incorporate food coloring according to package directions. Chill again until the muffins are also completely cooled.
300 ml Soy cream from SOYATOO
Then spread the green colored cream evenly over the cupcakes and enjoy!
Food coloring green
Store remainder (if any) in an airtight box in the refrigerator for up to 3. Not suitable for freezing.