Indigo Herbs Chamomile cupcakes – grain and dairy free

Indigo Herbs Chamomile cupcakes

I have done a lot of baking with tea recently. I think my love of a good old cup of char is making me branch out into baking with it. I’m always looking for ways of incorporating the comforting flavour of tea into healthy treats. This recipe fits the criteria with the use of Indigo Herbs coconut oil, flour and sugar alongside delicious vanilla and chamomile tea. Now obviously cake is cake and never 100% good for you but introducing coconut sugar instead of white sugar, coconut flour instead of grain and coconut oil instead of butter goes a long way to help. 

Baking with coconut flour can be a little tricky. You need to use a lot of eggs to bind the ingredients together. You may think that the small amount of coconut flour couldn’t possibly be enough but trust me on this. It works! The coconut flour expands and soaks up a lot of the liquid. The addition of coconut oil keeps the cupcakes moist but not greasy plus adds a lovely coconutty flavour. You will find that using coconut flour makes for quite a dense cake but never fear. Your friends and family will love them!

Indigo Herbs Chamomile cupcakes - grain and dairy free
Serves 12
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Cook Time
20 min
Total Time
30 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. ½ cup melted coconut oil
  2. 2/3 cup coconut sugar
  3. ½ teaspoon salt
  4. 2 teaspoons vanilla powder
  5. 6 large eggs
  6. 2 Tablespoons hot water
  7. ½ cup coconut flour
  8. 1 teaspoon baking powder
  9. 2 Tablespoons chamomile tea
Instructions
  1. Preheat oven to Gas 4/180C
  2. Steep the chamomile tea in 2 Tablespoons of hot water for at least 5 minutes. You can do this whilst preheating the oven.
  3. Whisk oil sugar, salt, vanilla, eggs, water and chamomile.
  4. Mix coconut flour and baking powder.
  5. Add flour mixture to egg mixture, and stir to combine well.
  6. Line a Muffin tin with cupcake Liners
  7. Fill each liner ¾ full.
  8. Bake the cupcakes on the center rack of the oven for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean.
  9. Remove the cupcakes from oven. Let them cool for five minutes before removing from tin to finish cooling on a wire rack.
  10. Cool completely before icing with your choice of icing - My favorite is Vanilla Buttercream. Yummy!
Tara's Busy Kitchen (and other stories) https://tarasbusykitchen.com/

Disclaimer: I was asked by Indigo Herbs to create a recipe using their products. I was not paid for the article and as always views are my own. 

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