Wholesome Child : Wholesome Child full
91 Prep time: 15 mins Cooking time: 15 mins Makes: 24 mini cupcakes Prep time: 10 mins Cooking time: 5 mins Makes: 2 cups INGREDIENTS 11/2 cups (195g) Wholesome Child gluten-free flour mix (see page 32) 1 tsp xanthum gum or psyllium husk powder 1 tsp baking powder 1/4 tsp baking soda pinch Himalayan rock salt 1 egg 1/2 cup (125ml) coconut milk or milk of choice 1/2 cup (125ml) maple syrup 2 tbs coconut oil, melted 2 tsp vanilla extract or powder EQUIPMENT electric hand mixer INGREDIENTS 1 cup (250ml) coconut cream 250g organic dark chocolate (>70%), chopped 1/2 tsp vanilla extract or powder 3-5 tbs maple syrup or pinch stevia (optional) pinch sea salt INSTRUCTIONS Preheat oven to 180°C and line a mini muffin tray with 24 mini muffin liners. Combine all the dry ingredients in a medium-sized bowl. Place all wet ingredients in a bowl and beat until smooth. Slowly add dry ingredients to the wet mixture until well combined. Be careful not to overmix the batter as it can get too dense. Pour batter into prepared mini muffin liners and bake for 15 mins or until a cake tester comes out clean. Allow to cool completely before frosting. Serving and storing leftovers: Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months. INSTRUCTIONS In a medium-sized saucepan heat coconut cream until just before boiling. Remove from heat and add chocolate, vanilla extract, maple syrup and salt and let sit for 3-4 mins without stirring through. Stir through until well combined. Allow to cool for 5 mins before using. Serving and storing leftovers: Use immediately to frost your cake or, if you want to pipe it onto cupcakes, put in the fridge for an hour to set. Store in the fridge for up to a week or freeze for up to 6 months. 91 step 2: reduce sugar Mini Vanilla Cupcakes Decadent Chocolate Ganache These gluten-free mini cupcakes are easy to make and I love the fact that they are free from refined wheat flour and sweetened with maple syrup. VEG Vegetarian Gluten Free Gluten Free Dairy Free Nut Free V Vegan Nut Free TIP For a sweeter ganache use 100% natural stevia or replace 100g dark chocolate with organic milk chocolate. The coconut cream can be replaced with dairy cream.