Healthy Christmas Tree-ts!

These low allergen cupcakes are the perfect plate for Christmas celebrations - they are delicious, and free from gluten and nuts. They can also be made vegan and dairy free!

You will need:

For the cake

• 1 x Summer Hill Pantry Jar - pick your favourite flavour!
• 1 cup yogurt
• 1/2 cup oil (coconut oil, macadamia oil or organic butter work well)
• 2 eggs 

For the icing

• 1 x Summer Hill Pantry Passionfruit with Green Spirulina Fruit Sparkle
• 125g butter (or coconut butter)
• 225g icing sugar (or low GI sugar, blitzed to a fine powder)
• 2 tablespoons of milk or coconut milk

To top

• 1 x Summer Hill pantry Raspberry Sprinkles Jar
• Optional Summer Hill Pantry Passionfruit Sparkles for a little extra bling! 

Instructions:

Make Summer Hill Pantry Wholefood Cake Mix Jar according to packet directions. Allow cupcakes to cool.

For the green icing, beat 125g room temperature butter or coconut butter for 2 minutes until light and fluffy. Gradually add 225g icing sugar (we substituted finely ground Low GI raw sugar). Once combined add 2 tablespoons of milk (or coconut milk) and beat until smooth.

Place 2 teaspoons of Green Fruit Sparkles in a small bowl or cup. Add 1/4 teaspoon of water and mix into a paste, adding more water drop by drop as needed. Transfer the green paste into the icing and stir to combine. Repeat if a deeper green colour is desired.

Using a piping bag, top each cup cake with green icing and sprinkle with Summer Hill Pantry Crunchy Raspberry Crush and Passionfruit Sparkles.

Enjoy!