Lemon + Yoghurt Cupcakes with Beet Icing + Chia Sprinkles

• Vegan
• Gluten free
• Paleo

• Nuts & Seeds

  • 2 tsp Chia seeds, white or black

Found on iquitsugar.com

Description

Ingredients

• 1/4 cup full-fat natural, unsweetened yoghurt.
• 1/4 cup butter, melted.
• 1/2 cup full-fat milk.
• 1 large egg.
• 1 teaspoon vanilla powder.
• 1 1/2 tablespoon rice malt syrup.
• 1/2 lemon, juice and zest.
• 1 cup brown rice flour.
• 1/2 cup almond meal.
• 1 teaspoon baking powder.
• 1/4 teaspoon baking soda.
• 1 cup full-fat cream cheese.
• 1/4-1/2 teaspoon beetroot juice (see note).
• 1 tablespoon lemon juice + zest from half a lemon.
• 2 teaspoons white or black chia seeds, to sprinkle.
• 1/4 cup full-fat natural, unsweetened yoghurt.
• 1/4 cup butter, melted.
• 1/2 cup full-fat milk.
• 1 large egg.
• 1 teaspoon vanilla powder.
• 1 1/2 tablespoon rice malt syrup.
• 1/2 lemon, juice and zest.
• 1 cup brown rice flour.
• 1/2 cup almond meal.
• 1 teaspoon baking powder.
• 1/4 teaspoon baking soda.
• 1 cup full-fat cream cheese.
• 1/4-1/2 teaspoon beetroot juice (see note).
• 1 tablespoon lemon juice + zest from half a lemon.
• 2 teaspoons white or black chia seeds, to sprinkle.

Directions

• 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line six holes in a muffin tin with baking paper. 2. In a mixing bowl, whisk together the yoghurt, butter, milk, egg, vanilla, rice malt and lemon juice and zest. Fold through the dry ingredients. 3. Fill the prepared muffin holes with the mixture. Place in the oven. Bake for 15 minutes, until cupcakes spring back when you touch the tops. Once cooked, remove muffins from the oven and allow to cool for 15 minutes. 4. Meanwhile, combine all ingredients to make the icing besides the chia seeds in a small bowl. Scoop mixture into a ziplock bag and snip off one of the corners (alternatively use a piping bag). Squeeze mixture out onto the cupcakes and make a traditional cupcake-looking icing swirl. Sprinkle with chia seeds to serve.
• 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and grease or line six holes in a muffin tin with baking paper. 2. In a mixing bowl, whisk together the yoghurt, butter, milk, egg, vanilla, rice malt and lemon juice and zest. Fold through the dry ingredients. 3. Fill the prepared muffin holes with the mixture. Place in the oven. Bake for 15 minutes, until cupcakes spring back when you touch the tops. Once cooked, remove muffins from the oven and allow to cool for 15 minutes. 4. Meanwhile, combine all ingredients to make the icing besides the chia seeds in a small bowl. Scoop mixture into a ziplock bag and snip off one of the corners (alternatively use a piping bag). Squeeze mixture out onto the cupcakes and make a traditional cupcake-looking icing swirl. Sprinkle with chia seeds to serve.