Cashews in the batter, creamy cashew frosting, topped with caramelized cashews: these cupcakes are a celebration of our favorite nut. We made these for Heikki’s dad on the Father’s day. These are cupcakes for fathers, not sons, and are probably more devoured by adults than kids. We’ve learnt that both Heikki’s nephew and my niece seem to be more into frosting than the cupcake hiding underneath it.
This recipe is an adaptation of the Cashew Butter Cardamom Cupcakes in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. I have never seen cashew butter, so we replaced that with ground cashews. Other replacements were also made according to the things we happened to have in the house, and we sneaked in some citrus liqueur as well. I added caramelized cashews because they are my new favorite decoration for any type of cake, and the frosting is a mix of vegan whipped cream and cashew butter cream frosting. I described the easy process of caramelizing cashews in the Chocolate Rum Cake post.
This batch made 10 regular-sized cupcakes, and there was plenty of icing for each one of them. I usually flour my muffin tin with semolina, which creates a little crunchiness on the sides of the cupcakes. It is fool-proof, I have never experienced any sticking, but probably ordinary breadcrumbs would do the trick just as well.
- 2,5 dl soy milk
- 1/2 dl freshly squeezed citrus juice (we had tangerine and lemon)
- 1 tablespoon Grand Marniér liqueur
- 2 teaspoons finely ground flaxseeds
- 1 teaspoon egg replacer powder (or corn, potato, or barley starch)
- 1 dl canola oil
- 1 dl granulated sugar
- 1 dl raw cane sugar
- 1 dl toasted and ground cashew nuts
- 2,5 dl wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon ground cardamom
- pinch of cinnamon
First, we preheated the oven to 175 degrees Celsius, and greased and floured the muffin pan with vegetable margarine and semolina.
I whisked together the first 5 ingredients (soy milk through egg replacer), and then added the next 4 ingredients (canola oil through cashews). Now, I beat the mixture with a hand held mixer for a few minutes until it became smooth.
Heikki combined the remaining ingredients (flour through cinnamon) in a separate bowl, and then added this dry mixture in the wet in two batches. I mixed the batter with a hand held mixed until the it was smooth, and then poured it in the prepared muffin pan, filling it two-thirds of full. Then we baked the cupcakes for 22 minutes, when a toothpick inserted came out clean, and the cupcakes had a nice brown color.
At this point, the cupcakes had to cool completely before frosting. This took them about 30-40 minutes.
Cashew cardamom frosting:
- 1 dl cashew nuts, toasted and finely ground
- 1/2 dl vegan whip cream (we had GoGreen Vispi, probably would work with plain soymilk as well)
- 2 tablespoons vegetable margarine, in room temperature
- 2 teaspoons vanilla sugar
- 1/2 teaspoon ground cardamom
- 2 teaspoons chocolate drink powder (or a little less dark cocoa powder)
- 1 tablespoon dark syrup
- 1 dl or more confectioner’s sugar
First, I mixed together vegan cream and finely ground cashews. Then, I added the margarine, and beat this with a hand held mixer until combined and light colored. Now, I added the rest of the ingredients one by one, confectioner’s sugar last, and kept on beating until the frosting was fluffy. Then, I refrigerated the frosting while the cupcakes were cooling down.
To assemble, Heikki piped cashew frosting over the cupcakes, and I dropped a few caramelized cashews (instructions here) on top of each one.