Davidson Plum and Vanilla Cupcakes
Time: 15 Min + 20 mins oven
Serves: 24 cupcakes
These little gems are a perfect afternoon snack for the kids or to serve to your guests for a special occasion. The almond meal adds extra protein, healthy fats and while the added Davidson Plum creates a tart like flavour.
Cupcake Base
- 100g almond meal
- 125g coconut palm sugar
- 150g coconut flour
- 1 tsp baking powder
- 1 tsp vanilla bean powder
- 3 eggs
- 200mL almond milk
- 100mL olive oil
- 1 tsp Freeze Dried Davidson Plum powder
Icing
- 100g cream cheese, softened.
- 75 g butter, softened.
- 1 tbsp rice malt syrup.
- 2 tsp Freeze Dried Davidson Plum powder (optional)
These little gems are a perfect afternoon snack for the kids or to serve to your guests for a special occasion. The almond meal adds extra protein, healthy fats and while the added Davidson Plum creates a tart like flavour.
- Preheat oven to 180°C and line cupcake tray with cupcake wrappers.
- In large bowl, add almond meal, coconut palm sugar, coconut flour, baking powder, Freeze Dried Davidson Plum powder and vanilla bean powder and mix well.
- Make a well in centre and add eggs, almond milk and olive oil. Mix together until mixture forms and fill each cupcake whole.
- Bake in the oven for 20 minutes or until baked through. Remove the cupcakes from the oven and allow them to cool down before icing.
- For the icing, beat cream cheese, butter, syrup and Freeze Dried Davidson Plum powder with a electric beater until light and fluffy. Spread cream cheese mixture over cooled cupcakes.
Store in the fridge for up to 2 weeks.