Posted on November 16th, 2015
One of my absolute delights is when I discover a new, unexpected person that follows my blog. I just keep posting my passion here and often wonder if my mom is the only one who reads these posts. But every now and again someone new pops up and shares with me how much they enjoy my blog. It honestly just makes my day and encourages me to keep sharing what I love.
This happened recently when a class mate of mine shared a YouTube recipe tutorial with me on Facebook. This is the video she shared and it just inspired me to bake these DELICIOUS juicer cupcakes. The idea is that instead of just throwing away the pulp from your juice, to use it in these muffins.
I made these on a beautiful afternoon shared with one of my best friends. These cupcakes turned out even better than I expected and I will definitely be making these on a regular basis! The chocolate ganache is literally to die for!
Mix together 2 cups oats, 3 tablespoons sunflower seeds, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon vanilla essence, 1 teaspoon cinnamon, 2 eggs, 1 cup milk, 2 tablespoons honey, 1 cup juice pulp (my juice contained beetroot, carrot, apple and ginger) 3 melted tablespoons of coconut oil and a handful of dates chopped. Then dollop 1 tablespoon of the batter into each muffin tray and bake at 180 degrees C for 25 minutes
While those cool you can make your chocolate ganache. Melt 4 tablespoons coconut oil. Then stir in 2 tablespoons cocoa powder and 2 tablespoons honey. Remove from the heat and continue to whisk as it cools down. You may need to put it in the fridge for a bit but basically you want it to cool and keep stirring it so that it takes on the consistency of chocolate ganache. Then once the cupcakes are cool, ice them with the chocolate ganache. .