What you’ll need
1 ½ cups The Healthy Baker Plain Flour
½ cup sugar
2 teaspoon baking powder
1 tablespoon vanilla essence
2 teaspoon apple cider vinegar
1 cup coconut milk
1 pinch salt
For the icing
1 cup coconut cream
¼ tablespoon maple syrup
½ cup cocoa
2 tablespoon coconut oil
Preheat your oven to 180 degrees Celsius and line 12 muffin moulds with cupcake liners.
In a bowl mix the dry ingredients together removing any lumps then pour the coconut milk (shake the can first to mix the coconut cream with the rest), add the apple cider vinegar and stir with a spatula combining it well together.
Spoon the cupcake batter in each cupcake liner and place in the oven to cook for 15 minutes. Leave to cool on a wire rack before icing.
Whisk all the ingredients together in bowl with a hand whisk and spread over your cupcakes.
