Allergy Mums / Support for families with allergies

publication date: Jan 19, 2015

Vegan Passion Fruit Cupcakes

Vegan Passion Fruit Cupcakes

Molly loves Passion Fruit (frankly I can take it or leave it but we're all different!). So she's been asking for Passion Fruit sorbet. That will be next. I was in a baking mood so went for cupcakes instead. They come out a pleasing light orange colour. The recipe is  also nice baked in a loaf tin. Choice is yours!

Ingredients

4 cups shelf raising flour

1/2 cup shredded coconut

1 tsp baking soda

1 tsp baking powder

1 cup caster sugar

1 mashed banana

1 cup Coconut milk (or any non dairy alternative)

1 1/3 cups Coconut oil (melted)

2 tsp vanilla paste

Juice/pulp of 8 Passion Fruits (use a sieve to get the juice and retain the seeds for the icing). You should have 1/2 cup of juice. If it's a bit short top up with non dairy milk.

Method

Preheat oven to 180°C, 350°F

Pop your muffin cases into the trays so you're ready to go.

Mix together the flour, coconut, soda, baking powder and sugar.

Add in the banana, melted oil, coconut milk, juice and vanilla.

Stir - don't mix too much. The batter will be a bit lumpy due to the banana. It's a very thick batter.

Put the cupckate in to the preheated oven for 20-25 minutes or until a toothpick comes out clean. You can also line a loaf tin, fill up 2/3rd of the way and bake as a loaf (about 30-35 minutes). This recipe makes a lot of cupcakes - about 18.

Allow to cool in the tin for 10 minutes, then completely on a wire rack.

Now make a light glaze with icing sugar (1 cup sifted) and 1 1/2 tbs of coconut milk. Add in the Passion Fruit seeds (you may need a little more icing sugar if it's too runny - depends on how much pulp is still attached to the seeds). Drizzle over the warm cupcakes.

 

 

 

 

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