Pink Cupcakes
Delicious lemony cupcakes, coloured with dragonfruit to make them extra PINK. Plant-based, vegan, & low in sugar.
Servings 12
Calories 267kcal
Ingredients
Dry
- 1/2 c almonds ground
- 1 c wholemeal spelt flour
- 1/2 c dessicated coconut
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp dragon fruit powder
- pinch sea salt
Wet
- 1/3 c plant-based milk
- 2 lemons zest and flesh
- 1/4 c olive oil
- 1 tbsp vanilla extract
Pink Lemon Icing
- 1/2 c cashews
- 1 lemon zest and flesh
- 2 tbsp liquid sweetener
- 1 tbsp dragon fruit powder
Instructions
- Preheat oven to 180°C (355°F) fan bake. Blitz almonds to a flour in a blender, then sift with the remaining dry ingredients into a bowl. Any almond and coconut bits remaining just pour on top.
- Blend wet ingredients excluding zest in a blender, then pour into the dry with the zest, folding until just combined.
- Pour into a lined or greased regular muffin tin and bake for 15 minutes, until a skewer in the middle comes out almost dry. Remove cupcakes from tin and cool on a baking rack.
- Meanwhile, blend cashews to a flour, then add remaining icing ingredients and blend until smooth. Refrigerate to firm up.
- When the cupcakes have cooled, spread a dollop of icing on top of each, and sprinkle with extra lemon zest (and fresh thyme if you want a splash of colour).
Notes
- Gluten free: Use ½ c brown rice and ½ c buckwheat instead of the spelt.
- Nut free: Use ground sunflower seeds in the base instead of almonds. Or just replace with extra flour, but the nuts/seeds give them fat and thus tenderness. For the icing replace cashews with ½ c thick coconut cream, and 1-2 tbsp melted cacao butter to help it hold
- Refined sugar free: Already is!
Nutrition
Calories: 267kcal | Carbohydrates: 55g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 233mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg