Mini Sunflower Cup Cakes Recipe by GlutenFree
Ingredients: serve 8
6 ounces dark chocolate (70 – 80 percent cocoa)
½ cup unsweetened sunflower seed butter
1 tablespoon honey
1 vanilla bean, split lengthwise and scraped, seeds reserved
1/8 teaspoon fine grind sea salt.
Procedures:
Place chocolate in a double boiler and melt it gently. Using a small silicone basting brush, coat the inside of 8 miniature baking cups with the melted chocolate. When all cups are coated, rinse the brush in hot water and dry it with a towel.
Place baking cups in the freezer for 5 minutes. Remove from freezer and brush on another coat of melted chocolate. Return chocolate coated cups to the freezer. Rinse the brush in hot water and dry it with a towel. Gently keep chocolate warm and melted on very low heat in the double boiler
To make the filling, place sunflower seed butter, honey, vanilla and salt in a mixing bowl. Beat ingredients together with an electric mixer until thoroughly combined.
Remove small pieces of batter and roll then into equally sized balls to fit into the chocolate cups.
Brush melted chocolate cups from the freezer and press a ball of batter into each cup.
Brush melted chocolate over the top of the filled cups and place candy in the freezer to set. Rinse the brush in hot water and dry it with a towel. When the chocolate top coat is solid, brush a final coat of chocolate on top.
Store sunflower cups in the refrigerator until served. Eat cold or at room temperature. End.
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