Who doesn't like a classic vanilla
cupcake? Who wouldn't also be happy to
have an option that is a little healthier and
has the same amount of deliciousness? Well,
I believe this recipe is the answer! This
cupcake isn't just dairy-free but it also doesn't use any traditional processed
sugar. As a healthier alternative to
frosting, I topped these with a berry infused honey that is refreshingly light
and delicious. I hope you enjoy!
Heres what you'll need...
1
tsp Vanilla Extract
1
tsp Coconut Extract
2
Eggs
1
1/2 cups Cake Flour, sifted
1/2
tbs Baking Powder
Makes
12 cupcakes
Preheat the oven to 350°F.
Line a muffin tin with cupcake wrappers.
In a medium bowl, using an electric mixer
with a whipping attachment, cream together xylitol and coconut oil until well
combined and fluffy.
Next, add in the
coconut extract and eggs. Mix until
fully combined.
In a separate bowl, combine the flour,
baking powder, and salt. Mix dry ingredients
a little at a time into the creamed xylitol, alternating with the coconut milk.
Pour batter into lined muffin tins,
filling them about 3/4 of the way full.
Bake
for about 20 - 25 minutes or until firm in the center and a tooth pick comes
out clean.
Remove from oven and allow to cool for
five minutes before transferring to a cooling rack.
Honey N’ Berry Topping
For this topping, you can use your
favorite berry! I used organic,
locally-grown blackberries when I made them and it was delicious. But blueberries, raspberries, strawberries,
or even cranberries would be a great option as well. Get creative and experiment to find what you
like best!
½
cup Honey
12
Berries, roughly chopped
In a small bowl, briskly whisk together
the honey and berries.
Once the cupcakes have completely cooled,
spread the top of each with a tablespoon of Honey N’ Berry topping. Serve and enjoy!
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