I know this post is too early for the October Vegetarian Festival. I got up early a few days ago and I was in the mood for these healthy cupcakes.
Vegetarian Honey and Nut Cupcake
Yields 12 regular-sized cupcakes
150 g all purpose flour
3/4 tsp baking powder
a dash of salt
60 g brown sugar ( adjust the amount to suit your taste)
6 TBSP honey
3/4 cup coconut milk
3/4 cup vegetable oil
70 g nut , lightly toasted ( I used nibbed cashew nuts)
Preheat oven to 180 deg C. Line the muffin tin with cupcake liners.
Sift together the flour, baking powder and salt. Set aside
In a stainless steel bowl, beat together sugar and honey until combined. Add the coconut milk and beat to combine.
Gradually add the vegetable oil into the sugar-honey mixture and beat to combine.
Add half of the dry ingredients and beat for 2 minutes until the mixture is thickened. Add the remaining dry ingredients and nuts. Mix well.
Spoon batter into muffin tin. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
Serve with tea or coffee. Enjoy.
Note: I noticed that these cupcakes tasted a lot better when eaten the next day.
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