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This is feeding: 5 people
Ingredients
- 120 ml Almond Milk room temperature
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Vanilla Bean Paste or vanilla extract
- 50 g All Purpose Flour
- 50 g Whole Wheat Flour
- 10 g Cacao Powder
- 50 g Unrefined Golden Caster Sugar
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 30 g Coconut Oil
- 20 Black Berries
- Chocolate Chunks to taste
Instructions
- Preheat your oven to 180 C degrees and line a muffin tin with muffin cases.
- In a small bowl, combine the almond milk with the apple cider vinegar. Set aside for 10 minutes to curdle.
- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda. Mix well to combine.
- Add the melted coconut oil and vanilla to the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry and mix until it turns into a smooth batter.
- Fill muffin liner 3/4 of the way full with the batter.
- Make sure to tap the tins on the worktop to remove any air bubbles. Press in about 4 blackberries in each muffin.
- Add some chocolate chunks on top. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Place the cupcakes on a cooling rack and allow to cool completely.