I've mentioned previously that I make my own nut milk and always wonder what to do with the leftover pulp so as I'm not wasting it. So when my little girl stayed home sick from daycare yesterday and asked me to make some strawberry cupcakes for when she felt better, I thought these cupcakes would be a great way to use up the latest batch of leftover almond pulp. Now I know this sounds strange but my little girl has the most amazing palette when it comes to food! So when she suggests I make something, I know she's onto a good thing! Later in the day she felt much better and started to get hungry so she asked me for some cucumber and avocado slices. I was so proud! She is the sort of kid who loves her healthy foods and who knows, maybe one day she might follow in my footsteps and study to become a nutritionist as well??
Ingredients (makes 9):
- 100g strawberries, washed and hulled
- 1 cup almond pulp (or almond meal)
- 1/2 cup spelt flour
- 2 free range eggs
- 50g butter, melted
- 1/2 cup pure maple syrup
- 1 tsp vanilla essence
- 2 tsp baking powder
- 100g white chocolate (I used Green & Blacks), broken up into pieces
- 1 tbsp coconut oil
1. Preheat oven to 180 degrees and line a cupcake tray with 9 cupcake cases.
2. In a food processor or Thermomix, process the strawberries until finely chopped (5sec/sp5 in Thermomix). Add the other cupcake ingredients except the baking powder and process until combined (20sec/sp4 in Thermomix). Scrape down the sides and add the baking powder. Process for a few more seconds (5sec/sp3 in Thermomix).
3. Divide evenly amongst the cupcake cases and bake for around 15 minutes or until a skewer inserted into a cupcake comes out clean. Allow to cool.
4. To make chocolate icing, melt the chocolate and coconut oil on low heat, stirring constantly until smooth. Drizzle over the cupcakes (to make icing in the Thermomix, melt the chocolate and coconut oil for 4min/70deg/sp2 until smooth). Garnish with fresh strawberries.