Suitable for Vegetarians
Makes 9 cupcakes
Prep time 15 minutes
Cook time 22-25 minutes
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
Preheat the oven to 180 degrees and place all 9 cupcake cases in your tray.
In a large bowl, mix the coconut oil, almond milk and maple syrup together with a whisk well.
Mix Egg Replacer water and add to the wet mixture.
Add the buckwheat flour, baking powder, together then combine with the wet mixture.
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.
Meanwhile make the cream cheese frosting by whisking the almond cheese, maple syrup and vanilla extract together until it is all combine and stiff.
Leave the cupcakes to cool completely before piping and decorating. Enjoy!
Recipe created by Brittany Woodruff aka the fabulous @naturally.b on Instagram