Lemon Poppy Seed Corn Bread Cupcakes - New and Improved!
Sunday, January 25, 2015
Just give me a moment.
Ok. I can't handle how good these are. I made my lemon poppy seed corn bread muffins from before, but improved the taste and texture based on feedback I had gotten. This time they turned out more like cupcakes! The deliciousness and healthiness of these vegan cornbread cupcakes are just blowing me away.
These are by far the tastiest, healthiest cupcakes I've ever made in the history of my life — a rather short history of 15 years but let's ignore that little piece of information. They're oil free, practically fat free and use pretty simple ingredients.
I was supposed to eat at Brownice with a friend today, but she has a fever so I decided to use the extra time productively and BAM THESE BABIES WERE BORN. (I'm sorry Adrielle gws)
It's not gluten free like the previous version, but the texture is much much much better so if you can consume gluten with no problem PLEASE make these instead. If not check out gluten free alternative below**. Also, I'm probably going to make a video recipe for these cupcakes but I'll have to edit and put the clips together so it's unlikely I'll upload it today.
Literally feel like throwing a party. Can't type because I'm so EXCITED to share this recipe!!!! They are literally so easy to whip up so TRY THE RECIPE THANK ME LATER!!
Lemon Poppy Seed Cornbread Cupcakes
Yields 6 average sized cupcakes
The Ingredients
Flax egg: 1 tbsp flaxseed meal + 3 tbsp water
Dry:
1/2 cup organic corn flour
1/2 cup wholewheat pastry flour
1/2 teaspoon baking soda
Zest of 1 lemon
1 tsp poppy seeds
Wet:
1/3 cup dairy free milk
1/4 cup maple syrup
1/4 cup applesauce
1/4 cup water
How to
Step one- Mix flax egg ingredients together in a small bowl.
Step two- In a big bowl, mix dry ingredients together.
Step three- Make a well in the dry ingredients, pour wet ingredients and flax egg in and mix well to form a batter.
Step four- Preheat oven to 160C. Line pan with cupcake liners, pour batter in. Bake for 30 minutes or until a toothpick comes out clean.
ENJOY!
**Gluten free: Use gluten free flour and leave out the 1/4 cup water in the recipe and also bake for a shorter time, around 20 - 25 minutes until a toothpick comes out clean
Step one- Mix flax egg ingredients together in a small bowl.
Step two- In a big bowl, mix dry ingredients together.
Step three- Make a well in the dry ingredients, pour wet ingredients and flax egg in and mix well to form a batter.
Step four- Preheat oven to 160C. Line pan with cupcake liners, pour batter in. Bake for 30 minutes or until a toothpick comes out clean.
ENJOY!
**Gluten free: Use gluten free flour and leave out the 1/4 cup water in the recipe and also bake for a shorter time, around 20 - 25 minutes until a toothpick comes out clean
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