More specifically, an Easter cupcake spiked with adaptogenic plant energetics, beaming through the portal that is our Higher Being tonic. Adorned a fluffy gluten free chocolate cupcake, a Heavenly Hazelnut Hare nestles within a rich piping of decadent cacao frosting.

Ingredients

For the cupcakes:

1. 1/2 cup almond milk

2. ⅓  coconut oil 

3. 4 tablespoons of applesauce 

4. ¾  coconut sugar 

5. 1 teaspoon vanilla extract 

6. 1 ¼ cup gluten free self raising flour 

7. ¼ cup cocoa powder

8. ¼ cup Higher Being

9. ¼ teaspoon bicarbonate of soda

10. Pinch of sea salt

Frosting

1. 2 perfectly ripe avocado

2. 2 tablespoons of almond butter 

3. 1/3 cup maple syrup

4. 1 tsp vanilla

5. 1 pinch sea salt

6. 1/4 cup Higher Being

Decoration

1. Heavenly Hazelnut Hares

Method

Cupcakes 

1. Melt the coconut oil and preheat your  oven to 170 degrees celsius. 

2. Into a large bowl, sift together the gluten free self raising flour, cacao powder, Higher Being tonic powder, bicarb and salt.  

3. Add coconut sugar to the combined flour mixture and stir until all dry ingredients are evenly distributed. 

4. Create a well in the centre of the dry ingredients.

5.  Add the melted coconut oil, apple sauce, almond milk, vanilla extract. 

6. Fold  the wet ingredients into the dry ingredients until a rich batter is formed.

7. Into lined cupcake pans scoop 3-4 table spoons of batter or until ⅔ of the cupcake pan is filled with batter. 

8. Bake for 10-12 mins in a 170 degrees preheated oven. 

9. Once cooked, allow to cool completely before decorating.
   
   

Frosting

1. Using a food processor, add all ingredients together and blitz on a high speed until smooth and creamy.
2. Using a piping bag, swirl a decadent piping of frosting onto each cupcake and nestle a Hazelnut Hare gently in the middle for the perfect Easter high tea.