Eternal Spring Cupcakes with Coconut Cream and Edible Pansies
Pansies are some of the first flowers to herald the spring season with pops of color, and these Eternal Spring cupcakes will help you celebrate the new season, too. They have no butter, eggs, or dairy milk, but you’d never guess it. Topped with a thick coconut cream and edible flowers, they are fluffy, moist, and super delicious with a delicate floral and fruity flavor.
40 m 12Ingredients
- Dry Intredients:
- 2 cups all purpose flour
- 1½ Tablespoons baking powder
- ½ teaspoon baking soda
- 1 cup coconut sugar
- ½ teaspoon salt
- Wet ingredients:
- 1 cup Adagio White Eternal Spring tea
- 1/4 cup cashews (or other raw nut)
- 1/4 cup neutral oil
- 1/4 cup maple syrup
- 1 teaspoon apple cider vinegar
- 1½ teaspoons vanilla extract
- 1 Tablespoon flax meal
- Toppings:
- Whipped coconut cream, store-bought or home-made
- Pansies or other edible flowers
Directions
1. Steep tea per package directions.
2. Preheat the oven to 350°F and place the oven rack in the middle. Line a cupcake pan with paper liners. Set aside.
3. In a large bowl, sift all the dry ingredients and stir together to combine well and remove any clumps. Set aside.
4. Add tea, cashews, oil, syrup, vinegar, vanilla, and flax meal to a blender and blend until smooth.
5. Pour the wet ingredients into the dry and mix using whisk until there are no lumps. Don’t over mix!
6. Pour batter into the prepared cupcake tin.
7. Place on the middle rack in the oven, baking for 25 minutes or until cake tester comes out clean when inserted into the middle of a cupcake.
8. Let the cupcakes cool in the pan for 15 minutes before carefully removing them and placing on a wire rack.
9. Once the cupcakes are completely cooled, refrigerate.
10. When you’re ready to add toppings, remove the cupcakes from the refrigerator. Smooth the whipped coconut cream over the cupcakes and decorate with edible flowers.
Note: These cupcakes don't store well once decorated. It is best to serve and enjoy them right away.
