Maple, pineapple & vanilla cakes with candied pecans
A delicious, light, fluffy vegan and gluten-free cupcake with caramel, maple and nutty undertones. Make a large bath for summer picnics and festive occasions. Garnish with seasonal edible flowers for a pretty table.
- 1 cup white rice flour
- 1/2 cup corn flour
- 3/4 cup pure cane sugar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/4 cups full-fat coconut milk CANS (not the carton) shaken well, room temperature
- 1/2 cup (120g) melted liquid coconut butter
- 2 teaspoons (10g) vanilla extract
- 1 teaspoon maple essence
- 1 cup pineapple pieces
- 1 cup, 208g vegan butter (I use nuttelex)
- 2 1/2 cups (380g) powdered sugar
- 1 tablespoon (15g) coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple essence
- 1/2 cup crushed pecan nuts
- Coconut sugar
- For the buttercream, set out your vegan butter early so it is soft and room temperature.
- Preheat the oven to 180°C and line a muffin pan with 12 liners.
- Make sure your coconut milk is at room temperature and you've shaken the cans well and that the milk is creamy and smooth.
- To a large bowl, add the white rice flour, corn flour, sugar, baking soda, baking powder and salt. Use a large whisk very well until mixed. To another large bowl, add the coconut milk, liquid coconut butter, vanilla and maple essence and whisk until smooth. Make a well in the dry ingredients and pour in the liquid. Whisk until completely smooth, making sure to get the bottom. Make sure it's all completely mixed.
- Dry the pineapple pieces with a paper towel. Place at the bottom of the muffin pan. Divide the batter evenly among the 12 liners. Use a 1/3 cup measuring cup for ease. They will be filled a bit more than half full.
- Bake 20-25 minutes until a toothpick comes out clean from the centre. Leave to cool 45 minutes in the pan. Then transfer them to the fridge for 15 minutes to set them. Remove from the fridge and frost them. Leave covered at room temperature to keep them moist. Don't store them in the fridge or they will dry out.
- To make the buttercream, add the room temperature softened vegan butter to a large bowl and beat on low until just blended. Add the sugar about a cup at a time blending on low until all is incorporated. Add the milk, vanilla and maple essence beat just until light and fluffy. Cover with plastic wrap to keep it moist until ready to frost.
- To make the candied pecans, chop the pecans and add to a pan to dry roast. Add coconut sugar and stir continuously until sugar begins to liquify. Once nuts coated remove from pan and dry on a pair towel.
- Once frosted garnish cakes with pecans, edible flowers and a little toasted coconut if desired.