Carrot Butterfly Cupcakes
Chia Seed Pudding

These would be fabulous for any occasion, or simply with a cuppa. 

 

260 g Spelt flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

100 g grated carrot

175g maple syrup

200 ml Almond or Soy milk

30g melted coconut oil

½ teaspoon apple cider vinegar

1 teaspoon vanilla extract

Jam of choice

 

 

180 degree oven

Line 12 cupcake tins with liners 

 

Mix together the spelt flour, baking powder, bicarbonate of soda, cinnamon and salt.  Add the grated carrot and mix together.  In a separate bowl mix together the milk, maple syrup, apple cider vinegar, vanilla extract and coconut oil.  Add the wet ingredients to the carrot and flour mixture, mix together. Divide the mixture equally between the 12 cupcake liners and bake for approximately 20 minutes or until skewer comes out clean.  

 

Allow the cupcakes to cool. Hold a sharp, pointed knife at a downward angle and cut a round from the top of each cupcake.  Cut the round in half.  These are your butterfly wings.  Place a teaspoon of jam in each cupcake and position the ‘wings’.

For any enquiries, please contact me at admin@josargent.com

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