What gives these vegan cupcakes their 'spicy' flavor?

The unique 'spicy' note comes from pink berries in grains, which are powdered and added to the dry ingredients, providing a subtle peppery warmth.

Can I use a different type of apple in these cupcakes?

Yes, the recipe specifies a royal gala small apple but notes you can use 'other apple of your choice,' ensuring it's cut into very small cubes.

Why is rice flour used in the recipe?

Rice flour is used to lightly flour the diced apple cubes before adding them to the batter, which helps prevent them from sinking to the bottom during baking.

What is crunchy sweet date tahini and why is it in the recipe?

Crunchy sweet date tahini is a unique ingredient that adds both sweetness and a distinct texture to the liquid mixture, contributing to the overall flavor profile of the cupcakes.

How should I store these Spicy Vegan Cupcakes?

Once cooled, store the cupcakes in a sealed airtight container in a cool place, where they will keep fresh for 2 or 3 days.

4 years ago

Spicy Cupcakes
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Close-up of golden brown vegan spicy cupcakes dusted with coconut flour, arranged on a wire rack.

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Spicy Cupcakes [Vegan]

Dairy Free

Vegan

Spicy sweets to enjoy in the morning with a cup of tea, or as a snack. Tasty, healthy and soft soft. Delicious little cakes!

Ingredients You Need for Spicy Cupcakes [Vegan]

1 cup of whole wheat flour
1/2 cup of coconut flour
1/4 cup of organic coconut palm sugar
1 cup of plant-based milk, unflavored
1/3 cup of corn oil
1 royal gala small apple (or other apple of your choice)
2 tablespoons of carob powder
1 tablespoon of rice starch
2 teaspoons of crunchy sweet date tahini
1 teaspoon of pink berries in grains (pink pepper)
1/4 bourbon vanilla powder
1/2 sachet of cream of tartar
less than 1/2 teaspoon of baking soda
1 pinch of whole sea salt
rice flour to taste

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How to Prepare Spicy Cupcakes [Vegan]

Powder the pink berries in a mixer or using a mortar. Sieve the flours, carob powder and rice starch, then add them to the other dry ingredients: sugar, bourbon vanilla, salt, cream of tartar and baking soda (previously mixed and reduced to a very fine powder) and pink berry powder.
In another bowl, work with a whisk the rice milk at room temperature, the oil and the date cream. Peel the apple and cut it into very small cubes, then flour it in the rice flour (eliminating the excess). Add the liquid ingredients to the bowls and mix with a wooden spoon to mix well. Finally add the apple cubes. The flours do not absorb all in the same way. You will have to get a very soft and sticky dough, so if it should be necessary, add more vegan milk to the right consistency.
Oil a muffin tin with a silicone brush, and fill them with the mixture just below the edge. Bake for about 15 minutes in a preheated 350ºF oven until the surface is golden brown (always do the toothpick test and check from time to time ). Then let them cool on a wire rack, then dusted with coconut flour. In a sealed airtight container and in a cool place, they are kept for 2 or 3 days (unless you finish them first).