I know so many parents get caught in the trap of thinking they have to make all sorts of fancy cupcakes for their kid’s birthdays but honestly, kids love the novelty of the mini cake no matter what. So, rather than step in the trap of the sugary, iced and perhaps not-so-nice cupcakes you think you should serve, why not whip up some nourishing and equally delicious raspberry spelt cupcakes for your next birthday event?
Makes: 12 cupcakes
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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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
