Honey Cinnamon Mini Cupcakes by Samantha  | Mealz

Honey Cinnamon Mini Cupcakes

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6 Servings

15 min Prep, 10 min Cook

Medium

Contains Eggs and more

Rating:

Notes:
Store mini cupcakes in an airtight container, in the pantry for 1 week - 10 days.
Yields: 23 mini cupcakes


Ingredients

  • Cakes:
  • Frosting

Cooking Stages

    • Cake: Preheat oven to 180ºC (356ºF) and grease a 24-hole mini cupcake pan with coconut oil.

    • In a large mixing bowl, whisk flour, almond, baking soda, salt and cinnamon together.

    • In a small mixing bowl, combine eggs, coconut oil, vanilla, maple syrup and milk, mix well.

    • Make a well in the centre of the dry mix, pour in wet mixture. Gently fold wet into dry until just combined. Removing any lumps.

    • Spoon batter into mini cupcake pan, fill them 3/4 of the way up.

    • Bake for 8-10 minutes or until slightly golden and a toothpick comes out clean, making sure not to over bake.

    • Let cool in pan for 2 minutes then remove to a cooling rack to cool completely.

    • Frosting: In the bowl of a stand mixer or using a hand mixer, add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.

    • Gradually add icing sugar, 1 cup at a time.

    • Between the addition of the icing sugar, add almond milk, 1 tablespoon at a time.

    • Pour in honey, beat well.

    • Add cinnamon and whisk frosting for a further 1-2 minutes or until light and fluffy.

    • Pipe a dollop of frosting on each mini cupcake, i used a Wilton 4B piping tip.

    • Serve and Enjoy!

Nutrition Facts

Serving Size 103.8 g

Amount Per Serving
Calories 244.5 cals12%
% Daily Value*
Kilojoules 1026.3 kJ12%
Fat 10.8 g17%
Sodium 38 mg2%
Carbohydrate 35.1 g12%
Protein 2.9 g6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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