1 d 5 h 10 min
· 175 g blanched almonds
· 700 g water
· 200 g coconut cream
· 50 g pure maple syrup
· 20 g honey
· 1½ tsp agar agar
· 1½ tbsp cornflour
· 30 g raw cacao butter
· 1½ tsp vanilla bean paste
· 150 g raw sugar
· 200 g plain flour
· 40 g Dutch cocoa powder
· 2 tsp baking powder
· 4 eggs
· 140 g grapeseed oil
· 2 tsp vanilla bean paste
1 Place a large bowl onto mixing bowl lid and weigh almonds and water into it. Set bowl aside to soak overnight.
2 Place almonds and water into mixing bowl and blend 1 min/speed 8 or until smooth.
3 Line a jug with a nut milk bag or muslin cloth and pour mixture into it. Squeeze firmly to extract as much milk as possible. Set milk and pulp aside. Clean and dry mixing bowl.
4 Insert butterfly whisk. Place coconut cream, syrup, honey, agar agar and
310 g of the reserved almond milk into mixing bowl and whisk 4 min/100°C/speed 3, then simmer 6 min/90°C/speed 3.
5 Place a bowl onto mixing bowl lid and place cornflour into it. Weigh 60 g of the reserved almond milk into bowl and stir to combine. Add almond milk mixture to mixing bowl and whisk 3 min/90°C/speed 3.
6 Add cacao butter and vanilla bean paste and mix 10 sec/speed 3, until well combined. Remove butterfly whisk. Transfer into a bowl and allow to cool (approx. 20 minutes). Cover with a piece of baking paper and place into refrigerator for 1 hour or until set. Clean and dry mixing bowl.
7 Place cooled mixture into mixing bowl and blend 20 sec/speed 5 or until silky smooth. Transfer into a sealable container and place into refrigerator to set (approx. 2-3 hours). Clean and dry mixing bowl.
8 Preheat oven to 160°C. Line 2 x 12-hole muffin trays with 18 cupcake liners (9 cupcake liners into each tray).
9 Place sugar into mixing bowl and mill 1 min/speed 10.
10 Add remaining cupcake ingredients, 200 g of the reserved almond pulp and
120 g of the reserved almond milk and mix 30 sec/speed 3.
11 Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3 or until combined. Place 2 tablespoons of batter into each cupcake liner and bake for 15-20 minutes (160°C) or until a wooden skewer inserted into the centre of the cupcake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.
12 Transfer icing into a piping bag and decorate cupcakes as desired before serving.
· 3 bowls (2 medium, 1 large)
· nut milk bag or muslin cloth
· baking paper
· sealable container
· 2 x 12-hole muffin trays
· cupcake liners
· wooden skewer
· wire rack
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