Everything you’ve ever wanted in a cupcake – and more. Alexis
from
@lexlahnhealth has
done it again, folks! Made with ingredients you love and made without
ingredients that maaaaay not love you (we’re looking at you dairy and gluten!),
these hormone-loving maca vanilla cupcakes are loaded with the crunch of hemp
hearts, and lathered in the most delicious sweet and creamy cashew buttercream
frosting. Here’s how to make them!
INGREDIENTS
DRY:
WET:
- ¾ cup unsweetened plant milk
- ¼ cup aquafaba (water from garbanzo bean can)
- ¼ cup water
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 flax eggs (2 tbsp Sunfood Milled Flax Seed + 6 tbsp water)
ADD-INS:
FROSTING:
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METHOD
- Preheat the oven to 350°F and prepare a cupcake tray with
12 liners.
- Prepare flax eggs.
- In a medium-sized bowl, whisk together all dry
ingredients.
- Add flax eggs and wet ingredients to the dry and mix.
- Fold in the hemp seeds.
- Pour into liners and bake for 20 - 25 minutes.
- While cupcakes bake, prepare the Cashew Maca Buttercream
Frosting by blending all ingredients until creamy.
- Allow cupcakes to cool a few minutes in the pan then
transfer to a wire rack to fully cool.
- Once cooled, frost each cupcake, and finish off each with
a sprinkle of hemp seeds. Enjoy!
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Check out https://www.instagram.com/lexlahnhealth/
for more superfood recipes from Alexis.
