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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Easy Vanilla Cupcakes

Serves: 24|Prep: 10 minCook: 15 min

Dairy Free Nut Free Vegetarian

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 (5 oz) whole spelt flour
1/4 cup (1 oz) arrowroot
1 tsp baking powder
1/4 tsp baking soda
Pinch Himalayan rock salt
1 egg
1/2 cup coconut milk (or milk of choice)
1/2 cup maple syrup
2 tsp vanilla extract or powder
2 tbs coconut oil, melted


Equipment:
Electric hand mixer
1. Preheat oven to 355°F 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.

Tip:
Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


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