Gluten free, grain free and low in sugar, these cupcakes are sure to please even the most pickiest eater!
Time: 45 minutes
Servings: 12
Cost: $11.50
Ingredients:
Cupcakes-
1 cup Cassava
1/2 Tigernut flour
1 1/2 cups coconut sugar
3 tsp baking powder
5 egg yolks
1/2 cup melted coconut oil
1 cup water
1 tsp vanilla
5 egg whites
1 tsp baking powder
1/4 cup cacao powder (optional)
Maple Icing-
1 1/2 cups maple sugar
1 tablespoon of arrowroot powder
16 oz of room temperature cream cheese
natural food coloring (optional)
3 tsp vanilla
water
1 heaped teaspoon of coconut nectar
Steps:
Cupcakes-
- Preheat oven to 350 F /180 C
- Mix together Cassava and Tigernut flour, salt, coconut sugar, and baking powder
- In a separate bowl, mix egg yolks, melted coconut oil, water and vanilla
- In another separate bowl, beat egg whites with baking powder until whipped, and mix into egg yolk mixture (#3)
- Add wet mixture to flour mixture. If you want to make chocolate and vanilla cupcakes, divide the mixture into two and mix in cacao powder to one half
- Place in lined or greased cupcake pan and bake for 30 min, or until knife through centre comes out clean
Maple Icing-
- To make icing sugar blend maple sugar with arrowroot powder on high.
- Blend cream cheese into icing sugar until smooth
- Mix natural food coloring (if desired; we use India Tree), icing sugar (from #1), vanilla, splash of water, and coconut nectar
Decorate with edible flowers, coconut or fresh berries
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