VANILLA CREAM PLUM CUPCAKES

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As I often get the inspiration from a traditional kitchen style, so was even this desert inspired by that. One of my friends posted a summer cake with plums, vanilla pudding and chocolate sauce. Adorable combination.

Since I was on the road for 14 days by then, I had a plenty of time to work on my idea for this one. And I came up with these cupcakes. The perfect marriage between sour and sweet. Smooth, sweet vanilla cream, lightly tart plums and chewy crust full of flavours

 

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Ingredients crust:

  • 3 bananas
  • 3 apples
  • 1 cup ground blue poppy seeds (optional)
  • 1Tbsp psyllium
  • 1 tsp cinnamon extract (or use more cinnamon)
  • 1tsp cinamon

Blend all the ingredients but the poppy seeds in a high speed blender until smooth.

Add poppy seeds if you wish, I just love the taste of the combination with plums

Spread in thin layers on dehydrating sheets (oil the baking paper before if you use those instead)

Dehydrate for 12 hours, flip over half time and take away the sheet. They should not get crispy

Cut the pieces fitting your cupcake forms, use scissors

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Ingredients vanilla cream:

  • 1 cup cashews
  • 1/2 cup young coconut flesh
  • 2 Tbsp coconut oil
  • 1 Tbsp lemon juice
  • 2 Tbsp agave syrup
  • 2 tsp vanilla extract

Soak the cashews for two hours. If you don't have coconut meat, you can just use more cashews. Blend everything really smooth in a high speed blender and let set in the fridge for couple of hours or until your crust get dehydrated.

 

Fill the cupcakes with pieces of plums and vanilla cream

Pour over the chocolate sauce and put in the freezer for couple of minutes

Store in the fridge

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