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Raspberry & vanilla cupcakes
Whether you’re looking for an easy weekend bake or a birthday spread, these vanilla cupcakes are sure to deliver.
Vegetarian
Vegan
Easy
Serves 9 Cupcakes
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
For the cupcakes:
1/4 cup coconut oil (melted)
1/2 cup maple syrup
1/4 cup almond milk
- 1/2 cup of natural almond yogurt
2 cups buckwheat flour
- 1 tsp baking powder
- 3/4 cup frozen raspberries
For the frosting:
- 1 1/2 tubs natural almond cheese
2 tbsp of maple syrup
- 1 tsp vanilla extract
Method
1
Preheat the oven to 180 degrees and place all 9 cupcake cases in your tray.
2
In a large bowl, mix the coconut oil, almond milk and maple syrup together with a whisk well.
3
Mix Egg Replacer water and add to the wet mixture.
4
Add the buckwheat flour, baking powder, together then combine with the wet mixture.
5
Finally stir through the almond yoghurt and frozen raspberries so they are evenly distributed. Divide the mixture evenly between the cupcake cases and Bake for 22 – 25 minutes.
6
Meanwhile make the cream cheese frosting by whisking the almond cheese, maple syrup and vanilla extract together until it is all combine and stiff.
7
Leave the cupcakes to cool completely before piping and decorating. Enjoy!
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