Healthy vegan cupcakes
Prep:
15 mins
Cook:
40 mins
These red velvet cupcakes are full of healthy goodness and they're really easy to make with kids.
180g coconut oil
100ml of rice milk
50ml beetroot juice
200ml maple syrup
150g almond flour
150g white flour
2 tsp baking powder
1 tsp salt
2 tbsp freeze dried strawberry
200g coconut cream
1 tbsp vanilla essence
1 tsp maple syrup
Preheat the oven to 160°C/ 320°F/ Gas Mark 3. Prepare your cake cases.
Cupcakes
Melt the coconut oil over a medium heat
Add the remaining wet ingredients (milk, beetroot juice, maple syrup)
Next add dry ingredients (almond flour, gluten free flour, baking powder, salt, freeze dried strawberries (optional))
Add the mixture to the cupcake cases (half way to allow for rising).
Place in the preheated oven for 40 minutes.
Allow to cool for 20 minutes before adding the frosting.
Frosting
Add the solid cream part to a mixing bowl.
Add vanilla essence and maple syrup. Mix until it is well combined and creamy.
Allow cupcakes to cool before adding the icing.
Serves
makes 12 cupcakes
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Flour, Oil
Recipe Type
Cakes & Baking, Cake Stall, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
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