These cupcakes are so light and fluffy the crunch of the seeds adds a great texture to them. You can even freeze these once made and save them for another time. Try adding lemon or orange zest for extra flavour. Perfect as a tasty little pick-me-up anytime of day!
Equipment
- Oven
- Cupcake Tin
- Cupcake Cases
- Large Mixing Bowl
- Hand Whisk
Ingredients
- Pinch of Salt
- 1 tsp Bicarbonate of Soda
- 3 Eggs
- 100g Blueberries (frozen)
- 5 Tbsp Nut & Seed Salad Topper
Method
- Preheat the oven to 180 degrees and line a cupcake tin with cases.
- In a large bowl whisk together your coconut oil and sugar until light and fluffy.
- Add one egg at a time with a little flour each time until all the flour has been added.
- Fold in the bicarbonate of soda, salt, blueberries and seeds.
- Dollop the mixture into your cupcake cases.
- Bake for 15-20 minutes until golden and springy.
- To decorate I used icing sugar with some lemon juice and topped with more blueberries and seeds!
Print
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