I’m back again with a new recipe working with drinks brand, Mr Fitzpatrick’s Vintage Cordials, offering a premium range of vintage cordials with a unique and quirky range of signature variations to choose from. You may have seen my seasonal baked oats recipe recently – now it’s time to go super festive and share the recipe for these incredibly rich but secretly healthy cupcakes!
Using their lively and refreshing Clementine, Orange & Bergamot no added sugar cordial, this drink is inspired by the orangeries from Grand old English houses and has a sweet citrus scent balanced with the bright, energetic flavours of the clementine blended with the floral fragrance of bergamot. And what goes deliciously well with orange? CHOCOLATE! It’s not Christmas without Terry’s chocolate orange, which is what inspired these vegan-friendly, no refined sugar, dairy and gluten-free treats. I hope you love these as much as I do!
For the muffins –
- 100g oat flour
- 100g brown rice flour (I used Indigo Herbs)
- 3 tablespoons cocoa or cacao powder (I used Bioglan)
- 100g coconut sugar (I used The Groovy Food Company)
- 1 teaspoon baking powder
- ½ teaspoon bicarb of soda
- 200ml almond milk + 1 teaspoon apple cider vinegar
- 50ml Mr Fitzpatrick’s Clementine, Orange & Bergamot no added sugar cordial
- Grated zest of 1 orange
For the chocolate ganache –
- 2 sweet potatoes, peeled, chopped and cooked until soft
- 2 tablespoons almond butter (I used Indigo Herbs)
- 3 tablespoons maple syrup (I used Indigo Herbs)
- 3 tablespoons cacao powder
- ½ teaspoon vanilla extract
To decorate –
- Dried orange slices (I used Nim’s Fruit Crisps)
- Cacao nibs (I used Indigo Herbs)
- Edible gold glitter spray
- Preheat the oven to 180 degrees C and lightly grease a 6-hole muffin tin.
- Mix together the flours, coconut sugar, cacao or cocoa powder, baking powder and bicarb in a bowl.
- Whisk together the milk and vinegar and leave to stand for 10 minutes to curdle, then pour into the bowl along with the cordial and orange zest.
- Mix well to combine and form a batter. Spoon between the muffin tins to reach the top and bake for 15-20 minutes until risen and spongey, Leave to cool.
- Meanwhile make the ganache: When you’ve cooked the sweet potatoes and they have cooled, place in a blender (I use my Ninja Kitchen) with the other ingredients and blend well until smooth and quite thick. Chill in the fridge until needed.
- Place the ganache in a piping bag with nozzle of your choice and pipe on top of each muffin. Decorate with an orange slice, a sprinkling of cacao nibs and some glitter sprayed on. Enjoy!