-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CUPCAKES
| 120ml | milk (1/2 cup) |
| 35g | coconut oil (1/6 cup) OR 65g nut/seed butter (1/4 cup) |
| 50g | coconut sugar (1/3 cup) |
| 3/4 | tbsp lemon juice |
| 120g | oat flour (1 cup) |
| 30g | tapioca starch (1/4 cup) |
| 1/2 | tsp baking powder |
| 1/4 | tsp baking soda |
| Pinch of salt |
FROSTING
| 1 | can coconut cream (thick white part only) 15g powdered sugar or 2 tbsp agave syrup |
Soft and fluffy vanilla cupcakes with a light, creamy coco whip frosting 😋
METHOD
- Preheat the oven to 180C
- Melt the coconut oil in a small bowl and stir in the plant milk and lemon juice
- Mix together the remaining cake ingredients in a large mixing bowl, then pour the wet mixture in and combine until smooth
- Pour into 6 cupcake moulds, in a muffin tray and bake for 20-25 minutes until just golden
- For the frosting, whip the ingredients in a food processor or handheld whisk and spoon onto each cupcake once cool