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!