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Marvelous Mini-Cupcakes

December 13, 2017 By Donna Caesar Leave a Comment

Marvelous Mini-Cupcakes

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!

Happy baking!

 

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

2 eggs

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)

vanilla extract

3/4 cup water

 

Directions

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.

 

Pumpkin Cupcakes

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.

 

Fig Cupcakes

Add 10 small soaked  figs to the batter.

 

Carob Cupcakes

Add 1 cup of carob power, add more liquid.

 

Chocolate Cupcakes 

Add cocoa powder to the batter.

 

Lemon Cupcakes

Add 1 table spoon lemon zest and 1/4cup lemon juice to the batter. Add yellow food coloring.

 

Click here for frosting options!

 

Filed Under: Recipes Tagged With: Dairy-free, gluten free, healthy living

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