Basic, Macrobiotic Cupcakes

Name: Basic, Macrobiotic Cupcakes
Cuisine: American
Ingredients: 100 grams Cake flour (If you can, use unrefined flour. You can also use whole wheat flour); 50 grams Raw almond flour; 50 grams Beet sugar or Brown sugar; 1 tsp Baking powder; 1 pinch Salt; 100 ml Soy milk (Organic soy milk is preferred); 2 tbsp A nut based oil, or an unscented oil

cookpad.japan @cookpad_jp

These are simple, macrobiotic cupcakes that use no eggs nor dairy products.

Since you mix together the ingredients step by step, even a small child can help make this.
This time, I used sweet almond oil, but you can use any unscented oil and it'll still turn out delicious.
If you are using brown sugar, the dough will feel a bit sticky, but it'll smell so nice when you take your cupcakes out of the oven. Recipe by Mille=miru

These are simple, macrobiotic cupcakes that use no eggs nor dairy products.

cookpad.japan @cookpad_jp

These are simple, macrobiotic cupcakes that use no eggs nor dairy products.

Saved

Ingredients

100 gramsCake flour (If you can, use unrefined flour. You can also use whole wheat flour)
50 gramsRaw almond flour
50 gramsBeet sugar or Brown sugar
1 tspBaking powder
1 pinchSalt
100 mlSoy milk (Organic soy milk is preferred)
2 tbspA nut based oil, or an unscented oil

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Steps

1

Mix together the beet sugar, salt, soy milk, oil, almond flour, cake flour and baking powder in the order listed. You don't have to sift the dry ingredients.
2

Pour the dough into cups and bake for approximately 20 minutes at 180℃ and they're done!
3

You can also add in raisins to make a slightly different version.