(VEGAN, GLUTEN-FREE, CAFFEINE-FREE)
12-16 mini cupcakes
(Yuzu Flavoured Black Sesame Flour Cupcakes)
50g Rice Flour
30g Corn Flour
1 1/2 teaspoons Bicarbonate Soda
A pinch of sea salt
3 Tablespoons Carwari Organic Yuzu Spread
60ml Carwari Organic Extra Virgin Sesame Oil
1 Tablespoon Carwari Organic Agave Nectar Dark
100ml Soy Milk
1 teaspoon Carwari Organic Rice Vinegar
(Yuzu Cashew Frosting)
2 Tablespoons Carwari Organic Yuzu Spread
1 1/2 Tablespoons Carwari Organic Agave Nectar Dark
1 Tablespoon Coconut Oil
1 Tablespoon Water
2 Tablespoons Soy Milk
4 to 5 teaspoons Carwari Organic Mulberry Matcha (Mulberry Leaves Powder) and 1 to 2 teaspoons of Soy milk for Green Frosting
(Bloody Beetroot Syrup)
1/2 cup of Sugar
1/4 cup of water
10-15g Fresh beetroot - Grated
>Method for Cupcakes
Preheat oven to 160 to 170 degrees.
Place paper cups in each well of a standard 12-cup muffin tin.
Shift all of the dry ingredients into a large bowl and combine well.
Add all of the liquid ingredients and whisk to combine well.
Pour 2-3 teaspoons of the batter in each cup.
Bake for about 15 minutes, or until the cupcakes spring back when pressed lightly in the centre.
Remove from the oven and allow to sit in the tin for around 10 minutes.
Transfer the cupcakes to a wire rack to cool completely.
>Method for Yuzu Cashew Frosting
Place all ingredients except Mulberry Matcha Powder into the small food processor and process. Occasionally stop and scrape down the sides and start up again. Keep processing until it reaches creamy texture.
Scoop half for ivory frosting.
To make green frosting, add Mulberry Matcha and soy milk and process until well combined.
>Method for Bloody Syrup
Put Sugar and water into a small saucepan. Cook over high-heat until sugar resolves then turn to low-heat. Add grated beetroot to make red coloured syrup. Cook until bubbles come out and it becomes slightly thicker consistency.
Put frosting on each cupcake and pour the beatroot syrup.