Super quick wholefood vanilla cupcakes
Looking for an easy homemade vanilla cupcake recipe that tastes delicious. Look no further. These simple vanilla cupcakes are fluffy and moist (and can be made into healthy cupcakes with a few substitutions).
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Servings: 12 cupcakes
Calories: 198kcal
Ingredients
- ⅓ cup freshly squeezed orange juice
- 2 free-range eggs
- 125 g unsalted butter
- ½ cup rapadura sugar or use caster
- 225 g wholemeal spelt flour or wholemeal flour
- 3 teaspoon baking powder
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 180C fan forced and line a 12-hole cupcake tray with cupcake cases.
- Throw all the ingredients a food processor or blender and blitz until combined and smooth.
- Scrape down the sides and then blitz again for a couple of seconds.
- Divide the batter between the cupcake cases.
- Bake for 15-20 minutes or until a cake tester inserted in the middle comes out clean.
- Transfer to a wire rack to cool.
- Ice as desired.
Notes
TIP: Only fill the cases ⅔ of the way. Any higher and they'll rise out of the cases and look rather wild.
If you want to freeze them, don't ice them first.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 119mg | Potassium: 29mg | Fiber: 3g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
