Healthy Mini Cupcakes (GF) (V)

Here is a quick and delicious recipe ready for the holidays.

What you need: (Made 24 mini cupcakes) 

  • Blend of gluten free flours (tapioca, brown rice, sorghum)
  • Himalayan salt, vanilla, cinnamon, nutmeg
  • Flax or chia egg
  • Coconut butter, plant milk
  • Maple syrup / apple sauce
  • Chocolate chips (I used enjoy life’s brand)
  • Plain walnuts


  • Plain cashews (soaked 1-2 hours is better)
  • Sweet potato powder / organic food colouring
  • Plant milk

What to do: 

  • Heat the oven to 180°C
  • Melt a tablespoon of vegan butter
  • Crush the walnuts
  • Add all of the dry ingredients with the wet ingredients and mix by hand, make sure the constistency is sticky and thick
  • Place mixture into mould (silicone will stick less)
  • Bake each tray for 12 minutes and let it cool and set inside the oven


  • Add cashews into a blender with nut milk & pinch of salt
  • Blend into a thick paste
  • *if unsweetened nut milk is used then add in some vanilla
  • Add in pure dehydrated Japanese sweet potato powder / organic food colouring (store bought) and fold in.
  • Using a piping bag add the mixture inside – top the cupcakes in any design you wish.


That’s all friends 



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