


Cinnamon vanilla cupcakes
INGREDIENTS
Filling
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½ cup flax
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¾ cup coconut flour
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2 teaspoons baking powder
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3 tblsp honey
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3 tablespoons melted butter
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1 egg
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1 almond milk (plus more as needed)
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2 tsp vanilla
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2 tsp cinnamon
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1 tblsp mixed nuts
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1 tblsp sunflower seeds
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½ cup chopped pecans
Topping
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2 tblsp honey
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1 teaspoons ground cinnamon
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½ cups coarsely chopped pecans
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1 tablespoon melted butter
Frosting
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4 tblsp soft cream cheese
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2 tblsp honey
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1 tblsp milk
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1 tsp vanilla extract
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Cinnamon for sprinkling
METHOD
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Preheat oven to 200 degrees celsius.
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Place cupcake cases in cupcake tin.
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Mix together the sunflower seeds and nuts and blend until finely ground
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In a large bowl, sift together the dry ingredients, then blend the chopped pecans until finely ground and add.
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Add the wet ingredients until well combined but stirring only until just combined.
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Spoon the muffin batter into each cupcake tin, about ¾ full.
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Place in the oven for 6 minutes
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While in the oven mix together the topping ingredients (I add the pecans to a blender for a smoother paste)
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Remove cupcakes from oven and top each with a little of the topping mixture
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Then return the oven for another 6 – 8 minutes, until a skewer comes out clean
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Remove from oven and transfer carefully to a wire rack, leave to cool (about 20 minutes)
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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