By The Toasted Pine Nut
30-Min Mini Easter Egg Cupcakes using Oat Flour
8 steps
Prep:12minCook:18min
Easter Egg Cupcakes are a delicious and festive spring treat perfect for any Easter celebration. Topped with coconut nests and candy eggs!
Updated at: Mon, 09 Dec 2024 07:52:19 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories227.8 kcal (11%)
Total Fat9.9 g (14%)
Carbs30.6 g (12%)
Sugars15.3 g (17%)
Protein4 g (8%)
Sodium246.4 mg (12%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
2 cupsoat flour
sifted, Kitchen Hack How to Make Oat Flour
1 ½ tspbaking powder
½ tspbaking soda
½ tspsalt
1egg
⅓ cupmilk
dairy milk, nut milk, or oat milk works
1 tspapple cider vinegar
2 tspvanilla extract
⅔ cupagave nectar
honey or maple syrup
¼ cupcoconut oil
melted, refined
1 batchvanilla buttercream frosting
or favorite frosting
mini candy eggs
unsweetened shredded coconut
super-fine
green food coloring
Instructions
Step 1
Preheat the oven to 350F and line a muffin tin with liners.
Step 2
Mix the dry ingredients together in a large bowl – be sure to sift the oat flour! This makes for the lightest texture.
Step 3
In a smaller bowl, mix the vinegar and milk. Allow to sit for 2 minutes before adding the other wet ingredients and whisking.
Step 4
Add the wet ingredients to the dry and mix until combined into a thick cupcake batter.
Step 5
Spoon the batter into muffin liners and bake for 18 minutes or until golden and risen in the center.
Step 6
Allow the cupcakes to cool completely before piping the frosting on top.
Step 7
Place the coconut in a small bowl with the food coloring and mix until the coconut is colorful.
Step 8
To decorate, sprinkle the colorful coconut around the edge of the cupcakes to create a “nest” effect. Place a few mini eggs into the nest and serve!
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