Vegan hemp cupcakes with coconut cream frosting recipe
Cupcakes are really popular right now. And it's no wonder: they're just the right size for an individual portion, they're colorful and you can vary the flavors as you wish! But are they healthy? Will they fit into your New Year's resolution to eat more nutritious foods? Well, these yes! As their name suggests, our vegan hemp cupcakes recipe are made with hemp seeds. These small flakes will provide you with important nutritional elements for your health. Among others, plant proteins, fiber, unsaturated fats and omega-3.
Ingredients for the vegan hemp cupcakes recipe
- ½ cup + 2 tbsp. tablespoon Manitoba Harvest hemp seeds
- 1 cup gluten-free all-purpose flour
- ¼ tsp. teaspoon baking soda
- ¼ tsp. teaspoon baking powder
- ½ tsp. teaspoon of salt
- ½ cup vegan butter, at room temperature
- 1 cup coconut sugar
- 2 flax eggs (2 tbsp. ground flax seeds + 5 tbsp. water)
- 2 tbsp. teaspoon vanilla extract
- ½ cup vanilla oatmeal drink, at room temperature
- ¼ tsp. tsp apple cider vinegar
- 10-12 fresh strawberries, cleaned and hulled
Coconut cream frosting
- 1 cup thick coconut cream or whipping coconut cream
- 1/2 cup icing sugar
- 1/2 tsp. teaspoon vanilla extract
Preparation for the vegan hemp cupcakes recipe
Preheat the oven to 335°F and line a cupcake tray with cupcake liners. Place ½ cup of hemp seeds in a blender or grinder and blend/grind for 10 to 20 seconds, until the texture resembles coarse flour. In a bowl, combine flour, baking soda, baking powder, salt and hemp seed flour. Put aside. In a second bowl, cream the butter and sugar. Once mixed well, add the flax eggs, vanilla extract, oat milk and apple cider vinegar. Add the dry ingredients to the bowl of wet ingredients and mix well. Be careful not to overmix. Mixing the components from steps 3 and 4 should take no more than 90 seconds, whether using a stand mixer, hand mixer, or wooden spoon/spatula. Stir in the remaining 2 tablespoons of hemp hearts (5 to 10 seconds). Fill 3/4 of each cupcake tin with the batter and bake for 25 minutes or until they pass the toothpick test. Allow the cupcakes to cool to room temperature and generously frost each cupcake. Place a fresh strawberry on top.
Coconut cream frosting
Mix all ingredients together and refrigerate for at least 30 minutes before frosting the cupcakes.
A recipe from Manitoba Harvest
