1 pouch Bubs Organic Sweet Potato, Carrot & Pumpkin Puree
1 cup organic raw sugar
2 scoops Bubs Formula
½ cup (120ml) water
1/3 cup vegetable oil
2 organic eggs
1 teaspoon vanilla
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon Himalayan sea salt
1. Preheat oven to 180 degrees Celsius.
2. Either spray the cupcake tin with vegetable oil or place cupcake liners in the tin.
3. To make the batter: Mix wet ingredients together, then add dry ingredients and mix to combine.
4. Fill each cup about 1/3 full.
5. Squeeze approx. 1.5 teaspoons of Bubs Organic Strawberry, Pear & Quinoa puree in the middle.
6. Cover with batter, filling the cup approx. 4/5 full.
7. Bake 20 - 25 min or until golden brown and springy to touch.
Cool and enjoy!