Makes 6 cupcakes
THESE HAVE a similar flavor profile to the Orange–Vanilla–Poppy Seed muffins at the beginning of this chapter (here), but the cupcake version is complete with frosting! Cupcakes are great for kids and special occasions, but these beauties, sweetened with only antioxidant-rich maple syrup and flavored with a surprise cupcake ingredient (turmeric), are anti-inflammatory, which you don’t often see in a cupcake. Of course, no kid will be wiser unless you spill the beans. But anyone can delight in this flavor combination, whether a kid or just a kid at heart. They are light, simple, perfect, and won’t slow you down.
1¾ cups Jennifer’s Way Bakery All-Purpose Flour Mix (purchased or here)
½ cup maple sugar, coconut sugar, date sugar, or evaporated cane juice
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon Himalayan salt
¼ cup unsweetened applesauce
1 ripe banana, peeled and mashed
Juice of 1 orange
⅓ cup coconut flour
¾ cup rice milk, coconut milk, or any other additive-free, unsweetened nondairy milk
Vegan Buttercream (here)
Orange zest, to decorate (optional)
Preheat the oven to 350°F. Line a standard 6-cup muffin tin with baking liners.
In a small bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, combine the applesauce, banana, orange juice, and coconut flour and mix with a hand mixer on high speed until smooth. Set the mixer to medium speed, and slowly add the flour mixture while alternating with the milk. Continue mixing until thoroughly combined.
Scoop the batter into the liners. Bake the cupcakes for 10 to 12 minutes, until a toothpick inserted into the center of one comes out clean. Let cool. Frost with the buttercream and garnish with orange zest if you like. Store leftovers in an airtight container for up to 3 days.