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    Home / Food & Drink / Recipes / Raspberry & Vanilla Cupcakes

    Raspberry & Vanilla Cupcakes

    Suitable for Vegetarians
    Difficulty Easy
    Makes 9 cupcakes
    Prep time 15 minutes
    Cook time 22-25 minutes

    Ingredients

    For the cupcakes:

    • 1/4 cup coconut oil (melted)
    • 1/2 cup maple syrup
    • 2 egg replacer
    • 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

    Step 1
    Preheat the oven to 180 degrees and place all 9 cupcake cases in your tray.

    Step 2
    In a large bowl, mix the coconut oil, almond milk and maple syrup together with a whisk well.

    Step 3
    Mix Egg Replacer water and add to the wet mixture.

    Step 4
    Add the buckwheat flour, baking powder, together then combine with the wet mixture.

    Step 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.

    Step 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.

    Step 7
    Leave the cupcakes to cool completely before piping and decorating. Enjoy!

    Recipe created by Brittany Woodruff aka the fabulous @naturally.b on Instagram

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