These Mini Cupcakes are the eye-catcher at your Holiday party.
The recipe is on “try it yourself” basis – feel free to alternate and experiment!
Ingredients – Basic Batter
1 cups sugar (use coconut sugar or maple sirup for healthier version)
3.5 cups flour (use rice flour & corn flour for gluten free version)
3 teaspoons baking powder
1.25 cups milk (you may substitute with coconut milk, soy milk, almond milk for dairy free version)
1/2 cup butter or a stick of butter (substitute with vegan butter for dairy free option)
3/4 cup water
Preheat oven to 350°F (180°C).
Separate eggs and beat the egg whites with milk for 4 minutes.
Mix flour with baking powder. Add heated butter, sugar and a drop of vanilla. (Can add egg yolk if you like)
Mix in egg white milk mixture.
Scoop into mini-cupcake molds and bake at 350°F (180°C) for 20 minutes.
Remove from the oven and allow to cool fully before frosting.
Add about 1 1/2 cups peeled and cooked pumpkin or squash, nutmeg, cinnamon and pumpkin spice to the basic batter recipe. Add before adding the egg whites.
Oat Raisin/Cranberry Cupcakes
Substitute flour with oatmeal. Add soaked raisins or cranberries to your liking.
Add 10 small soaked figs to the batter.
Add 1 cup of carob power, add more liquid.
Add cocoa powder to the batter.
Add 1 table spoon lemon zest and 1/4cup lemon juice to the batter. Add yellow food coloring.
Click here for frosting options!