Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
For the cupcake mix
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Zest 3 clementines
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3 tbsp aquafaba (use the water from a can of chickpeas)
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220ml almond milk
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80ml vegetable oil
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3 tbsp Clementine juice
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1 tbsp apple cider vinegar
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1/2 tsp vanilla essence
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230g plain flour
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65g ground almonds
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75g coconut sugar
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1 tsp baking powder
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1 tsp baking soda
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Pinch sea salt
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1 tsp cinnamon
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1 tsp ground ginger
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Pinch nutmeg
For the topping
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8 tbsp coconut yogurt
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1/2 tsp orange blossom extract
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1 tbsp maple syrup
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12 pieces of clementine
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1
Preheat your oven to 180°C/gas mark 4.
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2
Mix the wet ingredients in large bowl, stir to combine.
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3
Now mix the dry ingredients in another large mixing bowl, add the wet to the dry and stir to combine thoroughly.
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4
Bake on a medium heat from 20 -22 minutes until cooked through. Then allow to cool
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5
Mix together the coconut yogurt with the maple syrup and orange extract. Pop in the fridge for to cool and once a bit firmer top the cakes. Enjoy!