Makes 20 standard cupcakes
Preheat Oven to 180 C
Grease muffin tray
3/4 cup pure coconut oil
3 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup buttermilk
1 1/2 cups rapadura sugar
1/4 cup butter
2 cups gluten free self- raising flour
1 cup raw cacao powder
1/2 tsp celtic sea salt
1 tsp allspice
1 1/2 tsp cinnamon
2 cups grated zucchini
1 cup cacao nibs
Combine coconut oil, eggs, vanilla and buttermilk in a small bowl. Whisk well and set aside.
In a large bowl, cream the butter and sugar together and sift in the flour, cacao powder, salt and spices. Now add the zucchini, cacao nibs, and wet ingredients and mix thoroughly.
Spoon into prepared muffin tins and bake for approximately 35 minutes.
These cupcakes will store well for a few days in a sealed container, but in our house they don't usually last that long. :D
Enjoy!
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