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McKenzies Foods logo Recipe photo of Buckwheat Vanilla Cupcakes
Serves
16
Prep
25
mins
Cooking
15
mins
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Home » Recipes » Sweet & Savoury Baking » Buckwheat Vanilla Cupcakes

Buckwheat Vanilla Cupcakes

Tweet

  • No refined sugar
  • Dairy free


Directions
Step 1

Pre-heat oven to 180°C (160°C fan-forced). Place 16 patty cases between 1/3 cup capacity cake pans.

Step 2

Place spread, sugar and maple syrup in a mixing bowl. Using a hand held mixer, beat until well combined. Add eggs one at a time until incorporated, followed by the vanilla.

Step 3

Combine the flours and baking powder, mix well. Gradually add to wet ingredients until batter is smooth. Do not over beat.

Step 4

Spoon mixture between patty cases and bake for 15 minutes until risen and cooked. Cool on a wire rack.

Step 5

For cashew cream, drain cashews and place in a blender. Process until smooth, add remaining ingredients and mix until well combined, smooth and creamy. Spoon on top of cupcakes.

Tips

  • Cupcakes will keep best in an airtight container in the fridge for up to 5 days.

Ingredients
  • 125g dairy-free butter spread
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 extra large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups McKenzie's Buckwheat Flour
  • 1/4 cup McKenzie's Tapioca Flour
  • 2 tsp McKenzie's Baking Powder
  • 170ml almond milk
Cashew cream
  • 1 1/4 cups raw cashews, soaked in hot water for up to 1 hour
  • 1/3 cup coconut oil
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
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Related Products


  • McKenzie's Buckwheat Flour 300g

  • McKenzie's Tapioca Flour 300g

  • McKenzie's Baking Powder 125g

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