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Bunny Butt Cupcakes
Ingredients
Cupcakes
- ½ cup (90g) Hu Kitchen Gems
- ¾ cup (105g) coconut sugar
- 1¼ cup (300g) almond milk
- 1 tbsp apple cider vinegar
- 1¼ cup (160g) cassava flour
- ½ cup (50g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Butts/Feet
- 1 cup (200g) medjool dates
- 1 cup (70g) shredded coconut plus more for rolling Chocolate frosting
- 1 cup (250g) coconut cream
- ¼ cup (25g) cacao powder
- 2 tbsp (40g) maple syrup
- ½ cup cacao nibs, ground
Instructions
- Preheat the oven to 350ºF.
- Melt the Hu Gems with the almond milk. Stir until smooth.
- Whisk in the coconut sugar and apple cider vinegar.
- Add the rest of the cupcake ingredients and mix.
- Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
- Bake for 25 minutes at 350ºF.
- Cool completely before frosting.
- In a food processor, combine the dates and coconut to form a sticky dough. Roll into 8 large balls for the bunny butts and smaller balls for the tails/feet. Roll in extra coconut to create the “fur”.
- For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill.
- Blend the cacao nibs to a fine “dirt” texture.
- Assemble your cupcakes: frost the cooled cupcakes, sprinkle with ground cacao nibs, add the bunny butts/feet.
- Eat! Keep leftovers in the fridge.
Video
Notes
| Nutrition: | |||
| Calories: 290 | Fat: 10g | Fiber: 2g | |
| Carbohydrates: 51g | Sodium: 200mg | Protein: 3g | |
