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
