Vanilla Cupcakes

Ingredients

• Coconut oil

  ¼ cup or 55g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Maple syrups

  ½ cup or 161g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  ⅓ cup or 81g

• Almond milk

  Plain

  ¾ cup or 180g

• Vanilla extract

  2 tsp or 8g

• Spelt Flour

  Bob's Red Mill

  1 ⅞ cup or 234g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Cream cheese

  Fat free

  100g

• Maple syrups

  3 tbsp or 60g

• Vanilla extract

  ½ tsp or 2g

• Jelly Beans

  Great Value

  100g

• Coconut

  Whole Tropical Fruit - Freshdirect

  100g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with cupcake liners (these are awesome).
2. In a large mixing bowl, add Wet Ingredients and beat with a mixer until smooth. Add Dry Ingredients and process until smooth. Batter should be like for the cake consistency, thicker than for pancakes but thinner than for muffins. Pour batter into prepared muffin tin and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely.
3. While cupcakes are baking, prepare Icing: by beating Icing ingredients in a medium bowl until smooth. Frost cupcakes and enjoy. Icing: 1/2 cup vegan cream cheese 1/4 cup coconut milk yogurt, plain (I used 2%) 3 tbsp maple syrup or honey 1/2 tsp pure vanilla extract

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