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Maple & Cinnamon Cupcakes

Maple & Cinnamon Cupcakes
Time
50mins
Contributed by
Annie @_nutsntings
Serves
9 cupcakes/muffins

SHORT DESCRIPTION

Deliciouscinnamon cupcakes filled with our Organic Maple Butter, topped with a creamy buttercream frosting. 

DESCRIPTION

Bake the muffins

  1. Preheat the oven to 180 degrees Celsius. Prepare a muffin tin with 9 muffin wrappers.

  2. In a large bowl, combine gluten-free flour, almond meal, oat flour, cinnamon, baking powder, and baking soda. Stir with a wooden spoon until well combined. Set aside.
  3. In a small pot, melt the coconut oil, stirring continuously so it doesn’t burn. Once melted add in the plant milk. Stir until well combined. Take the pot off the heat. Next add the coconut sugar, maple, and vanilla, and milk.
  4. Combine wet ingredients with dry ingredients. Gently mix until the dough comes together, and no flour lumps remain. Please do not overmix the batter, as muffins won’t rise.
  5. Bake muffins for 18 minutes or until golden.

Prepare the buttercream

  1. In a large mixing bowl, add ½ cup of butter. Whisk with a hand mixer until creamy.
  2. Next add in the monk fruit powder(cup by cup – not all at once). Whisk with the hand mixer for 3-4 min. Then add in the coconut cream and vanilla paste.
  3. Whisk until creamy, smooth, and shiny.

Assemble the cupcakes

  1. To fill cupcakes, you will have to remove part of the cupcake top. You can either use an apple corer or the back of a piping tip for this step.

  2. Use a piping bag for filling the maple butter into the cupcake. Simply transfer the maple butter into a piping back, cut off the tip of the bag, then pipe it into the hole of the muffin. Fill until you reached the top of the muffin.

  3. Replace cupcake top and press gently to re-attach the top. Don’t worry about how it looks as it will get covered with the frosting!

  4. Frost cupcakes with buttercream. Frosting can be piped using a large tip of your choice. Alternatively, you can use a spoon or offset spatula to spread frosting onto the cupcakes.

INGREDIENTS

Cupcakes:
½ cup gluten free flour
¼ cup oat flour
⅓ cup Blanched Almond Meal
1 cup plant milk
1 ¼ tsp Cinnamon
⅓ cup Organic Coconut Sugar 
⅓ cup Organic Maple Sugar
¾ baking soda
½ Baking Powder - Aluminium Free

Frosting:
½ cup vegan butter
2 ¾ cup monk fruit powder or powdered sugar
¼ cup Organic Coconut Cream
1 tsp vanilla paste

Filling:
6-8 tsp Organic Maple Butter

Method

Buy Ingredients add all to cart

  • Organic Maple Butter 250g Organic Maple Butter 250g

    Organic Maple Butter 250g

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  • Honest to Goodness Organic Coconut Sugar Organic Coconut Sugar 500g

    Organic Coconut Sugar 500g

    $8.95
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  • Organic Coconut Cream 400ml Organic Coconut Cream 400ml

    Organic Coconut Cream 400ml

    $3.50
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  • Honest to Goodness Blanched Almond Meal Blanched Almond Meal 700g

    Blanched Almond Meal 700g

    $20.95
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  • Baking Powder - Aluminium Free 300g Baking Powder - Aluminium Free 300g

    Baking Powder - Aluminium Free 300g

    $7.50
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    SKU:
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  • Organic Activated Almond Milk 1L

    Organic Activated Almond Milk 1L

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  • Organic Cinnamon Powder 45g

    Organic Cinnamon Powder 45g

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  • Organic Maple Sugar 150g Organic Maple Sugar 150g

    Organic Maple Sugar 150g

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