Christmas Wreath Cupcakes
Christmas Wreath CupcakesServes: 12 Cupcakes Prep Time: 20 Minutes Cooking Time: 15 Minutes
This is a fun and easy to make Christmas dessert that travels really well if you’re going to a potluck or picnic Christmas event. And it also looks beautiful as the centrepiece of your Christmas table.
1 cup almond meal
1 tsp bicarb soda
pinch of salt
3 medium bananas mashed
1/2 cup Pureharvest Rice Malt Syrup
1 tsp cinnamon
1/2 tsp nutmeg
1 cup cashews soaked for at least 4 hours and then drained
1/3 cup coconut oil
1/4 cup Pureharvest Rice Malt Syrup
juice of 1 lemon
500g mixed berries (we used blackberries, blueberries and raspberries)
Soak cashews in a bowl of water for at least four hours.
When ready to make the muffins, preheat oven to 180°C and line a muffin tin with baking cases.
Place flour, almond meal, bicarb and salt in a large bowl and set aside.
Whisk eggs, Rice Malt Syrup and oil until pale and well combined.
Add wet ingredients to dry and mix well before adding the mashed banana.
Spoon into the cases and bake for 15 minutes, or until an inserted skewer comes out clean. When ready, remove from oven and allow to cool for 5 minutes before placing the muffins on a wire rack to cool completely.
While the muffins are cooling, make the icing by placing all ingredients into a food processor and blending until you reach a smooth consistency.
Spread evenly over each muffin and then top with berries. Arrange into a circle and add a festive decoration like a bow or some holly.