Healthy Mini Cupcakes (GF) (V)

Healthy Mini Cupcakes (GF) (V)

Brought to you by:   COCONUTANDWHAT  COCONUTANDWHAT  | over 2 years  ago

Mini cupcakes that are delectable and healthy

Here is a quick and delicious recipe ready for the holidays.

Serves: makes about 24 mini cupcakes


  • Blend of gluten-free flours (tapioca, brown rice, sorghum)
  • Himalayan salt, vanilla, xantham gum, cinnamon 
  • Dairy-free milk 
  • Vegan butter / coconut butter 
  • Maple syrup 
  • Chocolate chips (I used the brand Enjoy Life)
  • Plain walnuts
  • Plain cashews (for topping) (soaked 1 - 2 hours is better)
  • Sweet potato powder (topping) / organic food colouring
  • Sweet / vanilla nut milk (topping)
  • Mini cupcake tray & blender

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  1. Heat the oven to 180° C.
  2. Melt a tablespoon of vegan butter in the microwave for about 40 seconds.
  3. Crush the walnuts well.
  4. Add all of the dry ingredients with the wet ingredients and mix by hand. Make sure the constistency is sticky and thick.
  5. Brush coconut butter / oil around the cupcake moulds.
  6. Bake each tray for 12 minutes and let the trays cool when they are done. Set inside the oven.

Method for the Topping

  1. Add cashews into the blender.
  2. Then add the sweet nut milk & a pinch of salt.
  3. Blend the ingredients into a thick paste.
  4. *If unsweetened nut milk is used, then add in some coconut sugar or maple syrup & vanilla.
  5. Add in pure dehydrated Japanese sweet potato powder / organic food colouring (store bought) and fold in.
  6. Using a piping bag, add the mixture inside – top the cupcakes in any design you wish. Get creative with the design too!

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That’s all friends 


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