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Vanilla Butter Gluten-Free Cupcakes

These fructose-free cupcakes were a hit at the Aspire Groupies Christmas Party. I had gotten the recipe from IQS team.


INGREDIENTS

  • 4 large eggs.

  • 1/4 cup coconut oil.

  • 1 1/2 tablespoon rice malt syrup.

  • 1/4 cup coconut flour

  • 4 tablespoons cacao powder. 1/4 teaspoon sea salt.

  • 1/4 teaspoon baking soda.

Icing

  • 180 g salted butter.

  • 1 1/2 tablespoon rice malt syrup.

  • 1 teaspoon vanilla extract.

 

METHOD

Step 1

Preheat oven to 180 C and line a muffin tray with nine patty pans.

Step 2

Add all ingredients into a blender. Blitz until you form a smooth batter. Scoop batter evenly between the patty pan cases. Place into the oven and bake for 30 minutes.

Step 3

While the cupcakes are baking, prepare the icing. Using an electric beater, beat the butter until pale and u y. Slowly incorporate the rice malt syrup and vanilla extract until all combined. Line a piping bag and ice cupcakes once they are cooled to room temperature.

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