Sunshine Mood Food Cupcakes

We made these cupcakes with coconut flour and topped them with crystallised ginger. The perfect 'sunny' breakfast treat. Mood food comes from a rainbow of foods on your plate. Make these for the family and brighten up their morning, they are moist, fluffy, healthy, and easy to make.

Bonus, these are keto cupcakes 100% sugar-free and dairy-free with only 3 grams of net carbs per serving.

120ml (1/2 cup) unsweetened almond milk

30ml (1/4 cup) PLJ

Or

170ml (2/3 cup) Buttermilk

4 Free range eggs

80ml (1/2 cup) Sunflower or Olive oil

75g (1/8 cup) Maple syrup alternative

1 tsp Vanilla

75g (1/2 cup) Coconut flour

1 tsp Baking powder

1 tsp Lemon zest

1/4 tsp Sea salt

Method

1. Preheat the oven to 350F 180C Gas 4. Line a 12-cup muffin pan with 10 paper cupcake liners.

2. Stir the milk & lemon juice (if you're not using buttermilk) and put to one side to thicken.

3. Whisk together oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.

4. In a separate bowl, sift together the coconut flour, salt and baking powder. Add this mixture to the wet ingredients and stir in the zest to combine.

5. Evenly divide the batter among the 10 liners.

6. Bake the cupcakes on the centre rack of the oven for 18 to 20 minutes, until a skewer inserted into the centre of one comes out clean.

7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Turn them out onto a rack to cool completely.

8. Frost the with drizzle or your favourite frosting.