Developed by our all-star child recipe developer, Emily Bates! Emily said these cupcakes are absolutely delicious, full of surprises and hopes that everyone is excited, happy and enjoys them. Thanks, Emily!
• 130g virgin coconut oil
• 150g natural maple syrup or stevia to taste
• 2 large eggs
• 4 large ripe bananas, mashed
• 1 tsp natural vanilla extract
• 100g buckwheat flour
• 80g ground almonds/almond meal
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 pinch Himalayan salt
• 1/2 tsp cinnamon
• 1/2 tsp cocoa powder or to taste
Preheat oven to 180°C. Grease a 12-hole muffin tray very well (or use cupcake papers if desired). In the bowl use an electric mixer, beat together oil and maple syrup/stevia. Beat in eggs, bananas and vanilla. Combine all dry ingredients in a bowl and gradually add the wet ingredients. Be careful not to over-mix. Pour batter into the muffin holes to about three-quarters full. Bake for about 25 minutes or until golden and springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for 10 minutes before removing from tray.
• 2 cups raw hazelnuts
• ¼ cup cacao powder
• 1 cup organic full fat coconut milk
• 6 tbsp of rice malt syrup (or 4 tbsp maple syrup)
• ½ tsp natural vanilla extract
• Pinch Himalayan salt
1. Preheat oven to 180°C. Place hazelnuts onto baking sheet and roast for 15 minutes until nuts are slightly brown. Place roasted nuts into the fold of a kitchen towel and gently massage until most of skin has come off.
2. Place peeled hazelnuts into food processor and process until creamy smooth (8-10 minutes), making sure to scrape down the sides sometimes.
3. Add the remaining of the ingredients and process again until smooth.
4. Refrigerate for at least a few hours until a spread consistency.
*Store in an airtight glass container or jar for up to 7 days.
*Tip: To thicken add extra coconut milk.
*Tip: Sugar free use Stevia to taste in place of syrup.
Use a piping bag or spread Nutella on top of cupcakes, then top with natural Christmas coloured sprinkles.