Seeded Coconut & Blueberry Cupcakes Recipe

Seeded Coconut & Blueberry Cupcakes Recipe
12
Gluten Free, Vegetarian, Dairy Free
STORAGE
Freeze or store in an airtight container.

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!


Ingredients
Equipment
  • Oven 
  • Cupcake Tin
  • Cupcake Cases 
  • Large Mixing Bowl 
  • Hand Whisk
Method

Print

  1. Preheat the oven to 180 degrees and line a cupcake tin with cases.
  2. In a large bowl whisk together your coconut oil and sugar until light and fluffy.
  3. Add one egg at a time with a little flour each time until all the flour has been added.
  4. Fold in the bicarbonate of soda, salt, blueberries and seeds.
  5. Dollop the mixture into your cupcake cases.
  6. Bake for 15-20 minutes until golden and springy.
  7. To decorate I used icing sugar with some lemon juice and topped with more blueberries and seeds!
Seeded Coconut & Blueberry Cupcakes Seeded Coconut & Blueberry Cupcakes

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20 November 2017 - 1:20pm