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, xantham gum, cinnamon 
  • Dairy free milk 
  • Vegan butter / coconut butter 
  • Maple syrup 
  • Chocolate chips (I used enjoy life’s brand)
  • Plain walnuts
  • Plain cashews (topping) (soaked 1-2 hours is better)
  • Sweet potato powder (topping) / organic food colouring
  • Sweet / vanilla nut milk (topping)
  • Mini cupcake tray & blender

What to do: 

  • Heat the oven to 180°C
  • Melt a tablespoon of vegan butter in the microwave for 40 seconds
  • 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
  • Brush coconut butter / oil around the cupcake moulds
  • Bake each tray for 12 minutes and let it cool and set inside the oven

Topping 

  • Add cashews into a blender
  • Sweet nut milk & pinch of salt
  • Blend into a thick paste
  • *if unsweetened nut milk is used then add in some coconut sugar or maple syrup & 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 

Coconutandwhat 🌴🌰🌴

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