Cashew Butter Cupcakes
- serves 18
½ cup cashew butter
⅓ cup unsalted butter at room temperature
1 ½ cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 cup all purpose flour
2 tsp baking powder
½ tsp salt
¾ cup 2 % milk at room temperatureFrosting
¾ cup whipping cream
6 oz (3/4 cup) cream cheese at room temperature
⅓ cup cashew butter
3 Tbsp honey
2 tsp vanilla extract
candied violets (optional)To Assemble
1. For cupcakes, preheat oven to 375 °F and grease muffin tins or line with large paper cups. Stir cashew butter before measuring to re-incorporate nut oils. Beat cashew butter and butter together until light and fluffy. Beat in brown sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl ,sift flour, baking powder and salt. Add flour alternately with milk, stirring after each addition just until incorporated. Spoon batter into paper cups and bake for 20 to 25 minutes, when a tester inserted in the center of the cupcake comes out clean. Allow to cool before frosting.
2. For frosting, whip cream to soft peaks and chill. Beat cream cheese until soft and fluffy, scraping down the sides of the bowl often. Beat in cashew butter and honey until smooth and stir in vanilla. Fold in whipped cream, all in one addition, until well-blended. With a small spatula or butter knife, spread generous amounts of frosting on each cupcake and top with candied violet. Chill cupcakes until ready to serve (frosting will firm up somewhat).
3. Cupcakes should be stored in an airtight container in the fridge to prevent drying out.