Updated: Dec 13, 2020
🌱🌱🌱These were so delicious I wish I had some with me right now 🌿I’ve used the reduced apricot jam and coconut sugar from Natures Choice Online shop.
1 and 1/2 cups all-purpose flour
2/3 cup of coconut sugar @natureschoicesa
1 teaspoon baking soda
1 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1 cup of plant-based milk
1 teaspoon apple cider
1/3up of coconut oil
3 tablespoons of @natureschoicesa natures choice reduced sugar apricot jam
1 Tablespoon of coconut oil
1 tablespoon of sugar of your choice
1 tablespoon of @natureschoicesa reduced sugar apricot jam
1/4 of a tin of coconut cream
1 teaspoon of vanilla essence
Preheat your oven top 180 °C and start with the Malva cupcakes.
Mix together all of your wet ingredients. Add in the dry ingredients and mix until smooth.
Place about 1 & 1/2 tablespoons of the mixture into each cupcake holder and place in the oven to bake for about 25-30 minutes or test if the cupcakes are ready by inserting a thin knife into the center and if it comes out clean your cupcakes are ready.
Once your cupcakes are ready, start with the sauce.
Melt the coconut oil in a pot mixing in the sugar and jam. Add the coconut cream and bring to boil.
Remove from heat and stir in the vanilla essence.
Using a toothpick, pierce the top of your cupcakes with a couple of holes. Pour the sauce evenly on top and serve the cupcakes warm with some dairy-free cream🌱🌱🌱