Suitable for Vegetarians
Difficulty Easy
Makes 9 cupcakes
Prep time 15 minutes
Cook time 22-25 minutes
For the cupcakes:
For the frosting:
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!