Cinnamon vanilla cupcakes

INGREDIENTS

Filling

  • ½ cup flax

  • ¾ cup coconut flour

  • 2 teaspoons baking powder

  • 3 tblsp honey

  • 3 tablespoons melted butter

  • 1 egg

  • 1 almond milk (plus more as needed)

  • 2 tsp vanilla

  • 2 tsp cinnamon

  • 1 tblsp mixed nuts

  • 1 tblsp sunflower seeds

  • ½ cup chopped pecans

 

Topping

  • 2 tblsp honey

  • 1 teaspoons ground cinnamon

  • ½ cups coarsely chopped pecans

  • 1 tablespoon melted butter

 

Frosting

  • 4 tblsp soft cream cheese

  • 2 tblsp honey

  • 1 tblsp milk

  • 1 tsp vanilla extract

  • Cinnamon for sprinkling

 

METHOD

  1. Preheat oven to 200 degrees celsius.

  2. Place cupcake cases in cupcake tin.

  3. Mix together the sunflower seeds and nuts and blend until finely ground

  4. In a large bowl, sift together the dry ingredients, then blend the chopped pecans until finely ground and add.

  5. Add the wet ingredients until well combined but stirring only until just combined.

  6. Spoon the muffin batter into each cupcake tin, about ¾ full.

  7. Place in the oven for 6 minutes

  8. While in the oven mix together the topping ingredients (I add the pecans to a blender for a smoother paste)

  9. Remove cupcakes from oven and top each with a little of the topping mixture

  10. Then return the oven for another 6 – 8 minutes, until a skewer comes out clean

  11. Remove from oven and transfer carefully to a wire rack, leave to cool (about 20 minutes)

  12. Mix together all the frosting ingredients and blend for a smooth paste, then drizzle over the top of the cupcakes and sprinkle with a little cinnamon

 

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