These pistachio cupcakes are decadent and delicious, packed with heart healthy ingredients like theobromine rich dark chocolate and omega 3 rich avocados.
Course Dessert
Cuisine Fusion, Heart Healthy, North American
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 12Cupcakes
Ingredients
Cupcake:
0.5CupOrganic Applesauce
0.66CupAlmond MilkUnsweetened
0.33CupExtra Virgin Olive Oil
0.75Cup+ 2 tbsp Organic Cane Sugar
1tbspVanilla Extract
1Cup+ 2 tbsp Organic All Purpose Flour
2tbspOrganic Cornstarch
0.5tspBaking PowderAluminum Free
0.5tspBaking SodaAluminum Free
0.5tspSea Salt
0.33cupOrganic PistachiosGround
Icing:
2CupsOrganic AvocadoPacked
0.75Cups"Mum's" Raw Cacao Powder
0.5Cups"Madhava" Raw Agave NectarRoom Temperature
2tbsp"Nutiva" Extra Virgin Coconut OilMelted
0.25tsp"Organic Traditions" Vanilla Bean Powder
Pinch Sea Salt
Garnish:
0.33cupOrganic Pistachios (Roughly ChoppedTo Sprinkle on Top)
6Organic Strawberries
Instructions
Preheat oven to 350Line a muffin tin with 12 cupcake liners.
In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar and rosewater. In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Add pistachios and stir to mix. Add dry ingredients to wet ingredients and mix just until combined.
Fill the liners three-quarters of the way. Bake about 18 minutes or until done. Let cool before frosting.
Combine all frosting ingredients in a food processor until smooth and transfer to a piping bag.
Pipe on top of your cupcakes using a medium size star tip and decorate using heart cut-outs of our “Fruit & Nut Chocolate Energy Bars” or chopped pistachios and half a strawberry, fanned out.
Notes
Each Serving Contains:421 calories; 8 g protein; 25 g total fat (0 g trans fat); 48 g total carbohydrates (27 g of sugar); 147 mg sodium