Vanilla Cupcake Muffins with Blueberry Frosting
Makes: 10-12 cupcake muffins
DF | GF
2 cups LLWF Self Raising Flour
1 cup coconut sugar or xylitol
2 large tbs coconut oil
1 cup almond milk + 1 tbs acv
1 tbs chia – use white if using to xylitol to make them lighter in colour
2 tsp vanilla paste
Blueberry White Chocolate Frosting:
½ cup blueberries, frozen is fine
1/3 to ½ cup pitted dates
1/3 – ½ cup raw cacao buttons
2 tbs rice syrup
2 tbs coconut yoghurt or cream
¼ tsp guar gum – optional (it helps to make it thick and fluffy)
Preheat oven to 180 degrees Celcius and grease muffins pans
Add flour and sugar to a large bowl and stir to combine.
Add remaining ingredients to a blender and blend on high until smooth, thick and creamy.
Add wet mix to the dry mix and stir to create thick dough
Spoon into muffin pan and bake for 18-19 minutes or until they bounce back when gently pressed.
Allow to cool slightly before removing to cool on an wire rack.
Add all ingredients to a high speed blender and blend until smooth, thick and creamy.
Spoon mixture into a piping bag with a decorative nozzle then refrigerate for 1-2 hours or until it firms up slightly.
Pipe onto cooled muffins.
Alternatively spread onto the muffins with a smooth butter knife or spatula.
NOTES & TIPS:
Frosting can be made ahead.