Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Spiced clementine & almond cupcakes
Make these vegan treats, for a fresh take on cupcakes - with a bit of added spice for Christmas.
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Ready in 1 hour
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Cooking time 30 minutes
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Prep time 30 minutes
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Serves 12
Ingredients
For the cupcake mix
- Zest 3 clementines
- 3 tbsp aquafaba (use the water from a can of chickpeas)
- 220ml almond milk
- 80ml vegetable oil
- 3 tbsp Clementine juice
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla essence
- 230g plain flour
- 65g ground almonds
- 75g coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- Pinch nutmeg
For the topping
- 8 tbsp coconut yogurt
- 1/2 tsp orange blossom extract
- 1 tbsp maple syrup
- 12 pieces of clementine
Method
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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!
