Ingredients:
- 1 1/2 cups rhubarb, diced
- 1/2 cup hibiscus tea, brewed and cooled
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- For Whipped Coconut Cream:
- 1 can 13
- 5 oz full-fat coconut milk, chilled in the fridge overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For Decoration:
- Fresh rhubarb slices
- Hibiscus petals
Instructions:
Preheat your oven to 350F 175C and line a cupcake pan with paper liners
In a medium-sized bowl, combine the diced rhubarb and brewed hibiscus tea
Let it sit for 10 minutes to infuse the flavors
In a separate mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt
Add the melted coconut oil and vanilla extract to the rhubarb and hibiscus mixture
Stir well
Gradually add the dry ingredients to the wet ingredients and mix until well combined
Stir in the apple cider vinegar to activate the baking soda
Fill each cupcake liner about two-thirds full with the batter
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely
While the cupcakes are cooling, prepare the whipped coconut cream
Open the chilled can of coconut milk and scoop out the thick coconut cream from the top, leaving the watery portion behind
Place the coconut cream in a mixing bowl and add powdered sugar and vanilla extract
Whip it with an electric mixer until light and fluffy
Once the cupcakes have cooled, pipe or spread the whipped coconut cream on top of each cupcake
Decorate with fresh rhubarb slices and hibiscus petals
Serve and enjoy your vegan, egg, dairy, and nut-free rhubarb hibiscus cupcakes with whipped coconut cream
No comments:
Post a Comment