Description
Vegan Pomegranate Tahini Cupcakes
Ingredients
Units
Scale
- For the cupcakes:
- 3/4 cup unsweetened non dairy milk
- 3 tbsp ground flax
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup coconut oil
- 1/4 cup grape seed oil
- 1/2 cup maple syrup, at room temperature
- 1/2 cup pomegranate juice
- For the frosting:
- 1/3 cup coconut cream
- 1/3 cupvegan cream cheese
- 1/3 cup tahini
- 1/3 plus 1 tablespoon confectioners' sugar, divided
- 1 tbsp pomegranate molasses
- 1/4 tsp beet powder (optional, just for color)
Instructions
- To prepare the cupcakes, preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners an coat them with cooking spray
- Combine the milk and ground flax in a small bowl and set aside
- In a large bowl, combine the flour, cocoa powder, baling powder, baking soda and salt and set aside
- Using an electric mixer, cream together the coconut oil and grape seed oil. Add the maple syrup and continue mixing until well incorporated
- Reduce the speed and add the flax mixture and pomegranate juice. Continue mixing for about a minute, add the flour mixture and mix until just incorporated (do not overmix)
- Fill the cupcake lines about 2/3 of the way and bake for 20 to 22 minutes. Let them cool completely
- To prepare the frosting, whip the coconut cream and cream cheese together until fluffy, using an electric mixer. Add the tahini and 1/3 cup of confectioners' sugar and mix until well incorporated
- Scoop half of the frosting and transfer it to a bowl. Set it aside. Add 1 tablespoon of sugar, pomegranate molasses and beet powder to the remaining frosting and mix for about a minute. Refrigerate both icings until ready to use
- Once the cupcakes have cooled completely, pipe the 2 color frosting on top. You can also scoop out some of the inside of the cupcake and fill it with icing
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean