You might know from a previous post that the brow chakra is highlighted this month, and chocolate a wonderful food for enhancing the power of the brow chakra. Interestingly enough, I had baked triple chocolate cupcakes with cinnamon, orange and dark chocolate for the last phase II training in London. The word of the week was EXPLORE and I totally explored making sugar-free chocolate using 100% pure chocolate and coco butter.
I was aiming to have chocolate sponge with chocolate orange topping and white chocolate feet on top. Three layers to match the “willPower cupcake”.
My cupcakes, just like real life sometimes, didn’t turn out exactly how I expected. My white chocolate feet got stuck in the mould and became sprinkles, my chocolate, orange and cinnamon topping was too runny so soaked into the top of the cake. But, the end result wasn’t so terrible. In fact, I was happy with the taste, they didn’t look too bad (in fact good enough for some of the staff to pinch prior to the workshop) and I learnt a whole lot more about making and working with sugar-free chocolate.
So it seems perfect to share my recipe with you for December. Your very first willPower cupcakes exclusively for you. I have fine-tuned my recipe and left out the white chocolate feet to make it a little easier and less time-consuming for you. I give you chocolate orange cupcakes with dark chocolate and cinnamon topping. Perfect for your brow chakra, and with a little festive hit.
- 100g Gluten free self-raising flour (doves farm do one, or you can use rice flour with gluten-free baking powder if you aren’t able to find)
- 3 tsp. Organic coco powder
- 1/2 tsp. Gluten free baking powder
- 78g Xylitol (or sugar substitute)
- 2 Free range or organic eggs
- 2 tbsp. Coconut or almond milk
- 100g Dairy free spread
- 1 tsp. orange extract
- A good glug of love and goodwill
Mix the dry ingredients together first then add the wet and mix in a food processor until the mixture is light and smooth. Add your love and goodwill as you give it a final stir.
Spoon the mixture into cupcake cases (blue if you want to follow the colour of the month) and bake in a Pre heated oven at 175 degrees for 25 minutes or until knife comes out dry, if using the knife test.
Chocolate and Cinnamon Topping
- 20ml coconut or almond milk
- 25g xylitol or sugar substitute
- 75g 100% pure chocolate ( I used Hotel Chocolate 100% Ecuadorian)
- Half a tsp. cinnamon
In a Bain-Marie gently warm almond or coconut milk and add the xylitol. Stir until dissolved. Do not boil as this will be too hot for the chocolate and cause it to separate.
Remove off the heat. Break 75g of 100% chocolate into small chunks and add to the coconut milk and xylitol. Stir gently until melted and mixed.
Stir in half a tsp. of cinnamon
Dip cooled cake tops in the cooling chocolate or spoon over the cupcake and allow to cool. (If you have chocolate left in the bowl, throw in some seeds to soak up the leftover chocolate, add a couple of spoons of almond butter if you wish, and spoon into cupcake cases and you have a healthy seed nibble too!)
For an extra fancy festive look sprinkle some orange zest on top and add a small cinnamon stick. I’ve topped with blueberries to match the colour of the month.