• Alicia Ann Lip

Maca Lemon Cupcakes with Strawberry "Butter"Cream Flower Whip (Vegan, Gluten-Free)

This inspiration came about when I had some Maca leftover in the fridge and wanted to boost the nutritional level of some of my baking snacks. Loved using Organicburst Maca as it really helps me to stabilise my hormones every month so that I do not get cranky! You do know how is like for most of us women, when we go through our menstrual periods; mood swings, acne breakouts, increased in body temperature etc. The symptoms are endless!

So I usually take Maca once a week to keep my crankiness at bay! instead of drinking it just with filtered water, you can add creativity on how you would like to incorporate Maca into some of your daily foods. Furthermore, It also acts as an aphrodisiac, restores the hormone balance and releases more endorphins in the body, making you feel great, like a "feel good" drug but naturale of course! That feeling is similar to how you feel after eating chocolates, listening to fun music or after a good workout. Ingredients: 1 cup of gluten-free chickpea flour 2 tsp of Organic Burst Maca powder 1/4 tsp of cinnamon powder 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp pink salts 1/8 cup lemon juice 1/2 cup almond milk 2 tsp vanilla extract 1/2 cup brown rice syrup 1 tbsp pure maple syrup 1 flax egg (mix 1 tbsp flaxseeds + 3 tbsp water) 1/2 cup light olive oil Servings 6 cupcakes Method

Preheat oven at 350F (180C) beforehand (approximately 20 minutes before). Prepare the flax "egg" to thicken in a small bowl. Now combine the dry ingredients together in a large bowl and set side. Next, combine the wet ingredients together in another bowl and whisk well. You would need to add the wet mixture into the dry mixture bowl and start folding with a flat spatula. The batter consistency should be thick, sticky and not too runny.

Grease the 6-muffins mold tray with light olive oil to prevent sticking. Pour batter into each mold and place in oven. Bake for 18-20 mins. Once baked, remove from oven and let it cool off completely on a wire rack for 2 hours. Make sure to remove muffins from tray after 5 mins of cooling. Usually, I like to cover the cracks on top of my muffins with buttercream.

And of course, I am using fully vegan shortening to make my buttercreams. Swirl creamy strawberry buttercream on top and add fruits to decorate your cupcakes. My buttercream frosting recipes can be found in the previous posts. Have fun!

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