//SORGHUM CUPCAKES

SORGHUM CUPCAKES

INGREDIENTS:

METHOD:

  1. Preheat the oven to 200 degrees Celsius
  2. Line the walls of a muffin pan with papers and crease the insides of the papers
  3. In a large bowl, whisk the eggs, milk, vanilla essence and canola oil
  4. In another bowl, mix the sorghum flour, sugar, baking powder, baking soda, salt and pumpkin seeds
  5. Pour the egg mixture into the flour and mix well until smooth.
  6. Scoop the batter into the muffin papers. Sprinkle the top with pumpkin seeds
  7. Bake the muffins for 18-20 minutes until the edges are golden brown.
  8. Remove the muffins from the oven and let them cool for 5 minutes.

 

CARAMEL ICING

Ingredients:

 

Method:

  1. Beat the softened butter over medium speed with an electric mixture until soft and creamy.
  2. Gradually add the icing sugar to the butter until fully blended.
  3. Once the butter and sugar have mixed well, add the caramel essence and mix it into the mixture.
  4. Decorate your cupcakes with the frosting and sprinkle pecan nuts over the icing. Enjoy!

 

2020-03-20T17:29:49+02:00