Matcha Mint & Choc-Mint Spelt Cupcakes!
These are so cute and sweet little cupcakes! Thankfully they are refined sugar-free and refined-flour-free! And they are completely dairy-free (however they are not egg-free). And I know your probaly thinking they must be pretty unhealthy, but they are not as bad as you may think- they are infact quite good for you!
Why? Well instead of usingÂ refined white flour I have used wholegrain spelt flour. (If your an aussie have a look at the NHRMC (National Health and MedicalÂ Research Council)-they have put out a pdfÂ (Dietary Guidelines for Healthy Eating: Foods for Health) which has some information about wholegrains, healthy food etc.)Â The sweetner I used wasÂ raw honey for sweetness and a more nutritious recipe. (White sugar and flour far are less nutritous than wholegrain flour (or sprouted wholegrain flour) because of milling, hulling and processing of grains and sugar. Other Sweetners you can use are whole cane sugar (which is juiced and dried from the sugar cane) known as Rapadura sugarÂ or otherÂ sweetners such as real maple syrup, rice syrup andÂ yacon syrup).
Something else I’ve usedÂ in this recipe is a japanese green tea powderÂ called Matcha Green Tea. I’ve used this in the Matcha Mint Cupcakes to give them a beautiful greenÂ colourÂ (which didn’t change during cooking) and for an interesting flavour.Â Both cupcakes also containÂ an infusionÂ of a localÂ Australian mint varietyÂ called MenthaÂ australis (River Mint),Â however you can use any mint varietiesÂ youÂ find locally. For those of you in Victoria (Australia) there is a really greatÂ herbÂ company/farm called Southern Light HerbsÂ which you canÂ buy mint (as well as many other herbs)-the herbsÂ are usually in most health food shops so just ask your local health food shop if theyÂ have some or canÂ order you some mint, if not you can call southern light herbs directly.Â If thereÂ areÂ no freshÂ mintsÂ available you can just use anyÂ dried mint you can find.
The Icing/frosting on the cupcakes was inspired by the icing recipe for Ani Phyo’s Chocolate Raspberry Ganache cake (I made a blueberry version) and also has an ingredientÂ that you will never guess if you tasted it: Avocado!Â And it isÂ sweetened with dates andÂ maple syrup to create a lovely chocolateÂ icing!
Hope your enjoy these recipes!Â Â
Matcha Mint Cupcakes/ Chocolate Mint Cupcakes
For Matcha Mint: use matcha powder.
For Choc Mint: use cacao powder.
Yield: about 12 (or 24 ifÂ you double the recipe and make a batch of bothÂ matcha and choc cupcakes)
Ingredients for Cupcakes:
- 75 g (2.625 ounces)Â wholegrain (or sprouted) spelt flour
- 3/4 tsp. baking powder
- 1/2 tsp. himilayan sea salt
- 2.5 eggs, seperated (organic and free-range, if possible)
- 1/3 tsp. bicarbonate soda (a.k.a baking soda)
- 1 tsp. vanilla extract
- 30g honey, melted on low heat
- 1 tbsp. light olive oilÂ
- 1 1/2 tbsp.Â infusion of mint (strong)
- 1 heapedÂ tbsp.Â matcha green tea powderÂ or cacao powder
Ingredients for Chocolate Icing:
- 1/2 c. of dates, pitted and chopped
- 1/2 c. cacao butter, melted
- 1 tsp. vanilla extract.
- 1/2 c. maple syrup
- 1/2 c. cacao powder or carob powder
- 1 1/2 avocado
Steps for Cupcakes:
- Make your mint infusion: chop the mintÂ finely and add to boiled water. Leave to steep for 5-10 minutes and then let it cool. StrainÂ or leave the mint in the infusion.
- Pre-heat your oven to 110 degrees celsius.
- In a bowl sift your flour, cacao or matcha powder, salt, bicarbonate soda (baking soda) and baking powder.
- In another bowl seperate your eggs. Put your egg whites to the side in another bowl. Take your egg yolks and beat with a whisk or electric mixer. Add the vanilla, honey, cooled mint infusion, oilÂ and whisk till the egg yolks becomeÂ aerated and light in colour.
- StirÂ your flour into the egg yolk mixture.
- Now with your egg whites beat until soft peaks form. Stir this into your flour-egg yolk mixture.
- Pour your cupcake batter into patty pans.
- Place your filled patty pans into either a muffin tin (to help support their shape) or place them on a tray.
- Cook your cupcakes for 20-30 minutes (at 110 degrees celsius)Â or until a toothpick comes clean. Once cooked through leave your cupcakes to cool.
To make the icing:
- In your food processor (or small blender if you have one) blend up yourÂ real maple syrupÂ and dates until it becomes a smooth caramel-like syrup.
- Add your melted cacao butter, cacao powder and vanilla extract andÂ blend again.
- Now add your avocado (mash it first) and blend until it is completely smooth. Have a taste- if is too avo-y add some more cacao powder and maple syrup and adjust to your liking.
- Use a piping bag or spread your icing on your cupcakes and decorate how you like. I decorated my chocolate ones with a fresh raspberry and the matcha ones with a sprinkle of matcha powder.
This post was submitted to Food Renegade’s Fight Back Fridays January 8th 2010!
Check back there for more health food loving posts!