Serves
16
Prep
25
mins
Cooking
15
mins
Buckwheat Vanilla Cupcakes
- 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 and milk.
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
- 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
