These sugar free and oil free cupcakes with a secret ingredient are a great snack to enjoy with a cup of coffee or tea.
Cupcakes are a perfect little treat to enjoy as a snack or even breakfast. We love them, because they are so delicious and practical, they are just the right size and great to take on the go. They are very soft and juicy and we are sure that you’ll love them too. They are great for when you want a delicious homemade dessert but don’t want to spend too much time in the kitchen. These are made in just a few minutes and baked in less that half an hour.
Secret ingredient – zucchini
The secret ingredient in these cupcakes is zucchini. We have tons of zucchini in our garden, so we use them for all kinds of different recipes, even desserts! They contain a lot of water, so they make desserts very soft and moist and you can’t taste them at all, but they give some extra vitamins to cupcakes. These are the best healthy zucchini cupcakes that you’ll ever taste!
We even use zucchini to make cakes. If you don’t have an idea what to do with zucchini or just want to enjoy some healthy dessert, you have to try out this recipe.
These cupcakes are also sugar free and oil free. They contain maple syrup (but you can also use agave syrup or sugar) and some almond butter instead of oil/butter which makes them healthier and much more tasty!
To give them some amazing juicy flavour, just mix in any fruit you like, we used strawberries and blueberries, but you can also use cherries, blackberries… And if you aren’t the biggest fruit lover, just use chocolate drops instead!
We decorated them with some vegan whipped cream that we coloured with a few drops of beetroot juice for a nice pink colour and some blueberry juice for a purple colour. And then we grated a bit of dark and white chocolate on top of it to make them look even prettier.
Vegan strawberry cupcakes
- 200 g flour
- 10 g baking powder
- 40 g almond meal
- 150 g zucchini
- 200 g almond milk
- 15 g almond butter
- 40 g maple syrup
- 1 teaspoon vanilla extract
- 90 g frozen strawberries you can also use fresh strawberries
- In a bowl mix flour, baking powder and almond meal.
- Put zucchini and almond milk in a blender and blend until smooth and add to bowl.
- Add maple syrup, almond butter and vanilla extract and mix.
- Add chopped strawberries and gently mix in.
- Put mixture into cupcake molds and bake on 180°C for 25 minutes.