Dairy free cupcakes
This dairy free cupcake recipe is so healthy you could eat it for breakfast or even dinner but tastes indulgent.
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Servings: 12 cupcakes
Calories: 81kcal
Ingredients
- 2 cups finely grated raw pumpkin 260 g
- 2 eggs lightly beaten
- ½ cup syrup
- ½ cup olive oil
- 2 teaspoon vanilla
- 2 teaspoon baking powder
- 1 teaspoon baking soda bi-carb soda
- ½ teaspoon flakey sea salt
- ¾ cup cocoa or raw cacao
- ¼ cup coconut flour
Instructions
- Preheat the oven to 180°C (350°F) fan-forced.
- Line a 12-hole muffin tin with cupcake wrappers.
- Use a fork to whisk the grated pumpkin, eggs, syrup, oil and vanilla together in a large bowl.
- In a separate bowl, combine the dry ingredients then whisk into the wet ingredients.
- Divide the batter between the cupcake cases.
- Bake 25-30 minutes or until a cake tester inserted in the middle of a cupcake comes out clean.
- Transfer the cupcakes to a cooling rack to cool completely.
Nutrition
Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 285mg | Potassium: 159mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1685IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
