These vanilla butter gluten-free cupcakes are completely fructose-free and were a big hit at the Aspire Groupies Christmas Party. This simple recipe, sourced from the IQS team, comes together easily in a blender and is finished with a smooth, creamy vanilla butter icing.
Ingredients
- 4 large eggs
- 1/4 cup coconut oil
- 1 1/2 tbsp rice malt syrup
- 1/4 cup coconut flour
- 4 tbsp cacao powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
Icing
- 180 g salted butter
- 1 1/2 tbsp rice malt syrup
- 1 tsp vanilla extract
Method
- Preheat oven to 180°C and line a muffin tray with nine patty pan cases.
- Add all cupcake ingredients to a blender and blitz until a smooth batter forms.
Divide the batter evenly between the prepared cases. Bake for 30 minutes or
until cooked through. - While cupcakes bake, prepare the icing. Using an electric mixer, beat the butter
until pale and fluffy. Slowly add the rice malt syrup and vanilla extract until
fully combined. Once cupcakes are cooled to room temperature, pipe the icing on top.
Notes
These cupcakes are naturally gluten-free and fructose-free, making them a great
option for celebrations, events, or simple home baking.
