Superfood Cupcakes: Find Out About the Surprising Twist to Our Latest Flavor
Posted by Whitney Puent on
Claire Schlemme and Caroline Cotto on a mission, and an incredibly delicious one at that. Named a World Changing Idea by Fast Company, their company, Renewal Mill, is fighting climate change and global food loss by upcycling byproducts from food manufacturing into superfood ingredients and plant-based pantry staples.
Those pantry staples are crafted by none other than Alice Medrich, a five-times James Beard Award winning cookbook author, known for her work with alternative flours.
The proprietary process at Renewal Mill works with all kinds of byproducts, targeting the waste created by plant-based milk production. Soy milk yields at least its own weight in wet pulp, pound for pound. For manufacturers, this presents a pretty big storage and logistics hurdle. That’s where Renewal Mill comes in. The team dries and mills these pulps without synthetic processing and unnatural fortification, resulting in flours that are rich in macronutrients including fiber and protein.
Renewal Mill then utilizes these flours, namely Okara flour, in their baking mixes. Made from the soybean pulp generated during soymilk production, Okara flour is fiber-rich and naturally gluten free, making it not only a sustainable choice, but an incredible alternative to traditional flours.
After all, their brownie mix is #goals. A fudgy, gooey shrine to decadence if you will, as it creates brownies that are so epically chocolatey and chewy, and topped with that perfect crinkly crust. We couldn’t wait to share - so we did just that.
In our Renewal Mill Chocolate Salted Caramel Cupcake (v), we sprinkle hunks of their fudgy mix topped with salted caramel frosting into a fleur de sel-spiked oat milk ice cream, then add in a generous amount of crumbs to soak it all up. It’s amazingly indulgent, and that’s just the way we like it.