We urge anyone who still has doubts about baking in a convection microwave to give these super rich and, dare we say it, moist cupcakes a go!
Ingredients
- 200ml almond mil, or other nut milk of your choice
- 1 teaspoon apple cider vinegar
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla essence
- 1 cup spelt flour, sifted
- ¾ cup coconut sugar
- 6 tablespoons cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 125g Nuttelex or other vegan butter alternative, cubed
- 3 cups icing sugar, sifted
- ½ cup cocoa powder, sifted
- 1 tablespoon almond milk
Instructions
- Preheat the convection microwave to 180°C. Line 2 x 6 hole muffin pan with cupcake cases.
- Combine the almond milk and apple cider together, it will start to thicken slightly.
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Combine the coconut oil and vanilla.
- In a large bowl mix together the dry ingredients. Pour over the wet ingredients and beat the mixture with an electric beater until it is well combines.
- Fill the cupcake cases ¾ of the way full. Bake for 20 minutes or until a skewer comes out clean.
- For the icing beat the butter and icing sugar using an electric beater until light and fluffy. Add in the cocoa and continue beating until well combined.
- Spread the icing mixture evenly over the cupcakes and serve.
Disclaimer: Microwave cooking times may vary.
Photo by Yulia Khlebnikova on Unsplash
