Serves: 24|Prep: 10 minCook: 15 min
Serves: 24|Prep: 10 minCook: 15 min
Cupcakes are always a favourite treat for kids big and small. Substituting traditional cupcake ingredients with wholesome alternatives can create a delicious, healthy version that is free from processed sugars and additives. Even more reason to love them!
Ingredients
Method
| 1 cup (140g) wholemeal spelt flour | |
| 1/4 cup (30g) arrowroot | |
| 1 tsp baking powder | |
| 1/4 tsp baking soda | |
| Pinch Himalayan rock salt | |
| 1 egg | |
| 1/2 cup (125ml) coconut milk (or milk of choice) | |
| 1/2 cup (125ml) maple syrup | |
| 2 tsp vanilla extract or powder | |
| 2 tbs coconut oil, melted | |
| Equipment: | |
| Electric hand mixer |
| 1. | Preheat oven to 180°C and line a mini muffin tray with 24 mini muffin liners. |
| 2. | Combine all the dry ingredients in a medium-sized bowl. |
| 3. | Place all wet ingredients in a bowl and beat until smooth. |
| 4. | Slowly add dry ingredients to the wet mixture until well combined. Be careful not to overmix the batter as it can get too dense. |
| 5. | Pour batter into prepared mini muffin liners and bake for 15 mins or until a cake tester comes out clean. |
| 6. | Allow to cool completely before frosting. |
