Malva Cupcakes
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.

Ingredients:
Dry:
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 

Wet:
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

Sauce:
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

Directions:
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🌱🌱🌱



