Raspberry Spelt Cupcakes
Raspberry Spelt Cupcakes
Why not whip up some nourishing and equally delicious raspberry spelt cupcakes for your next kid’s birthday, instead of the unhealthy alternative?
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup extra-virgin olive oil or melted butter
- ⅓ cup honey
- 2 eggs
- 2 tsp vanilla extract
- ½ cup milk of choice
- ½ tsp bicarbonate of soda
- 2 tsp baking powder
- 1¾ cups spelt flour
- 1¾ cup frozen raspberries
Method
- Preheat oven to 160ºC and line 12-cup muffin tin with patty pans.
- In mixing bowl, whisk together olive oil or melted butter, honey, eggs, vanilla and milk until creamy.
- Add bicarb, baking powder and spelt flour and mix again.
- Spoon half batter into tin, add half the raspberries and repeat.
- Place in middle of oven for 25–28 mins or until lightly golden and spring back when touched in the middle.
- Allow to cool before serving.
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