Wacky Cupcakes With Maple Buttercream Icing

  1. Preheat oven to 180degC/350F. Line 12 regular (1/2 cup) muffin tins with muffin papers. Sift together dry ingredients over sugar in a large mixing bowl. Set aside.
  2. Whisk together oil, vinegar, applesauce and vanilla extract in a separate bowl. Add wet ingredients to dry and then pour 3/4 cup water over everything. Stir gently to combine until flour streaks disappear. Do not beat. (At this stage, the batter will look quite oily, but don't worry - it will work out okay).
  3. Spoon batter into muffin papers and bake for 25 minutes, or until a skewer inserted comes out clean.
  4. Cool for 5 minutes before removing to a wire rack to cool completely.
  5. For the buttercream, combine softened butter and vanilla in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until creamy. Gradually beat in the icing sugar. Slowly beat in the maple syrup, then add milk until it reaches desired consistency. Continue mixing until the icing becomes thick and fluffy, about 5 minutes.
  6. Top cooled cupcakes with buttercream and decorate as desired. Serve immediately!

flour, brown rice flour, brown sugar, dutch, baking soda, baking powder, salt, sunflower oil coconut oil could also, cider vinegar, applesauce, vanilla, water, icing maple, butter nuttelex, vanilla, icing sugar, maple syrup, milk

Taken from www.yummly.com/recipe/Wacky-Cupcakes-with-Maple-Buttercream-Icing-1601648 (may not work)

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