The yummy cupcakes that you saw on my Instagram feed the other day for Mother's Day? Here is the recipe! So delicious and easy to do!
One of my favorite brands is Simple Mills because they not only have so many products to choose from, BUT they all also accommodate my gluten-free needs! I don't have to give up all of the famous American desserts due to my restrictions and dietary preferences. Personally, I think their products taste even healthier than most conventional products anyways!
These cupcakes are simply amazing. They taste exactly like the typical Kroger or Publix cupcake you're used to (with all the gluten) but these don't leave you feeling full and guilty. Dessert shouldn't be such a complicated thing anyways -- enjoy the things you love, just focus on re-creating them so they aren't destructive to your body!
I topped my version off with some chopped walnuts and cinnamon, but you can do whatever you want!
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Serving Size: 12 cupcakes
3 eggs (pasture-raised is best!)
1/3 cup water
1/3 cup oil (coconut oil is best!)
1 tablespoon vanilla extract
1 tablespoon chia seeds
1/4 cup cinnamon
Preheat the oven to 350 degrees.
Grease a cupcake/muffin pan with oil or line with paper liners.
Whisk the eggs, water, oil and vanilla in a large bowl. Add in the cupcake mix and continue to whisk until well blended. Add in the cinnamon and chia seeds, and continue to stir until even!
Pour batter evenly into the cupcake pan, about halfway for each.
Bake for 15-20 minutes until fully cooked (toothpick test!)
Let cool for a few minutes then top off with Simple Mills vanilla icing, chopped walnuts and more cinnamon!
Enjoy!! Good luck not eating 5 in one sitting.....