Christmas Cupcake Surprise

Developed by our all-star child recipe developer, Emily Bates! Emily said these cupcakes are absolutely delicious, full of surprises and hopes that everyone is excited, happy and enjoys them. Thanks, Emily!

Recipe provided by our Resident Nutritionist, Jan Marie. Visit Jan’s website.



• 130g virgin coconut oil
• 150g natural maple syrup or stevia to taste
• 2 large eggs
• 4 large ripe bananas, mashed
• 1 tsp natural vanilla extract
• 100g buckwheat flour
• 80g ground almonds/almond meal
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 pinch Himalayan salt
• 1/2 tsp cinnamon
• 1/2 tsp cocoa powder or to taste


Preheat oven to 180°C. Grease a 12-hole muffin tray very well (or use cupcake papers if desired). In the bowl use an electric mixer, beat together oil and maple syrup/stevia. Beat in eggs, bananas and vanilla. Combine all dry ingredients in a bowl and gradually add the wet ingredients. Be careful not to over-mix. Pour batter into the muffin holes to about three-quarters full. Bake for about 25 minutes or until golden and springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for 10 minutes before removing from tray.



• 2 cups raw hazelnuts
• ¼ cup cacao powder
• 1 cup organic full fat coconut milk
• 6 tbsp of rice malt syrup (or 4 tbsp maple syrup)
• ½ tsp natural vanilla extract
• Pinch Himalayan salt


1. Preheat oven to 180°C. Place hazelnuts onto baking sheet and roast for 15 minutes until nuts are slightly brown. Place roasted nuts into the fold of a kitchen towel and gently massage until most of skin has come off.
2. Place peeled hazelnuts into food processor and process until creamy smooth (8-10 minutes), making sure to scrape down the sides sometimes.
3. Add the remaining of the ingredients and process again until smooth.
4. Refrigerate for at least a few hours until a spread consistency.

*Store in an airtight glass container or jar for up to 7 days.
*Tip: To thicken add extra coconut milk.
*Tip: Sugar free use Stevia to taste in place of syrup.

Use a piping bag or spread Nutella on top of cupcakes, then top with natural Christmas coloured sprinkles.