My 3.5 year old found a pack of mini-cupcake wrappers in the cabinet and wanted to make cupcakes. I made a deal with him: we can make it and put it in the oven. But then we have to eat breakfast, and we can eat the cupcakes after. Surprisingly, he did it!
A quick Google search led me to this recipe, which was a hit. My son had a lot of fun making it, and he ate it too (which is saying something). I did tweak the recipe, so I wanted to share that with you.
First, the recipe calls for all purpose flour. Instead of 1 cup of all purpose flour, I used 1/2 cup of all purpose, slightly less than 1/2 cup of wheat, and 1/4 cup of almond flour.
Second, I didn’t have any almond butter, so I used actual butter (cow).
Third, I ended up using a lot more milk. My kids drink whole milk, so that’s what I used. I used much closer to 1 cup of milk.
The cupcakes baked well, but they came out a bit stickier than I expected. So look out of updates from the next time I make this!
Flour – 1 cup (All-purpose-flour/wheat flour)
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – pinch
Cinnamon – 1/4 tsp
Brown sugar – 1/3 cup, packed
Milk – 1/2 cup, Almond milk
Almond Butter – 3 tbsp
Vanilla extract – 1 tsp
Flax seed powder – 1 tbsp
Water – 3 tbsp
Chocolate chips – 1/2 cup + for topping
Eggless Chocolate-Chip Mini-Cupcakes
- 1/2 cup all-purpose flour
- 1/2 cup wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup brown sugar (packed)
- 3/4 cup milk (as needed)
- 3 tbsp butter (melted)
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed (powder)
- 3 tbsp water
- 1/4 cup mini chocolate chips (plus more for the topping)
- olive oil – just enough to grease the cupcake cups
- In a bowl mix ground flaxseed and water; mix well and let it sit for 2-3 minutes.
- Pre-heat oven to 350 degrees F. Place the mini muffin cups in mini-muffin tray (great task for a preschooler!) and grease it with olive oil.
- In a bowl add flour, baking soda, baking powder, salt, and cinnamon; whisk well.
- Add brown sugar and mix well.
Add 1/2 cup of milk and butter; mix well. If your batter is tough, add the rest of the milk, 1/4 cup at a time, as needed.
- Add vanilla extract and flax seed+water mixture and stir well until combined.
Gently stir in the chocolate chips and give a final mix.
- Spoon the batter into muffin cups and top with some chocolate chips on each muffins.
Tip: only fill 1/2 to 3/4 of each cup with batter. This will give it enough room to rise while baking.
- Bake in oven for 10 – 12 minutes or until golden brown.
- Let cool down for 5 minutes and enjoy!
Paper mini-cupcake cups
I’ve read good things about silicone cups, if you don’t want to use paper. But I haven’t tried them myself.
I’ve also heard that if you use silicone cups, you don’t have to use a muffin tray.