I hope everyone had an amazing christmas yesterday.
I literally finished making these at about 11pm last night. Yep, they should have actually been for christmas day but I somehow found the inspiration to bake late, what can I say.
So, here is my Apple and Cinnamon cupcake recipe… VEGAN AND GLUTEN FREE 🙂 Some are topped with caramel icing and some with Spirulina icing. Both just as nice.
Ingredients – makes 11 cupcakes
1 1/2 cups of self raising Gluten free flour
1/2 cup of brown sugar
1 cup of milk – I used rice milk
2 tbsp of vegan butter
1 tsp baking powder
1 tsp baking soda and 4 tbsp hot water – mix the two together
2 tbsp lemon juice
1 1/2 cup apple sauce
2 tsp of cinnamon powder
- Chuck all the sponge ingredients mentioned above into a bowl and stir until well combined. If the mixture is too thick, keep on adding a little bit of milk until it thins out.
- Pour evenly into cupcake holders and place into the oven for 25-30 minutes on 180º
- Make sure your cupcakes have completely cooled down before decorating them with icing.
3 cups of icing sugar
4 tsp of cinnamon powder
2 tbsp of caramel syrup
1 cup of vegan butter
1 1/2 icing sugar
1 tsp of Spirulina powder
2 tbsp of water