Sweet Love Cupcakes




Sweet Love Cupcakes



  • 1 cup organic gluten-free flour
  • blend ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • tiny pinch of salt
  • ½ cup coconut sugar
  • 1 cup oat milk or other vegan milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup coconut oil, melted
  • ¼ cup peanut butter, melted


  1. Preheat the oven to 175 C / 350 F degrees.
  2. Cover a muffin pan with muffin liners or use silicon molds.
  3. Mix flour blend, almond flour, baking powder, baking soda, salt and coconut sugar.
  4. Melt the coconut oil and peanut butter until liquid. Stir in the oat milk, apple cider vinegar and vanilla.
  5. Mix with dry ingredients. Pour into muffin/cupcake molds and cook for 15 minutes.
  6. Take out of the oven and let cool.
  7. Frosting: 2 cans full-fat coconut milk, kept in the fridge 2-4 tbsp maple syrup 1 tsp vanilla extract 1 tsp pink pittaya powder or beet powder 1 tsp blueberry powder + fresh raspberries or peanut butter to be hidden inside of frosting.
  8. Open the coconut milk cans & scoop out the white thick paste into a bowl.
  9. Add syrup, vanilla, blueberry powder and beet powder.
  10. Whip with a stand mixer until fluffy. If the mixture goes too liquid, place it in the fridge for a while.
  11. When the cupcakes are cooled place the coconut whipped cream in a piping bag or cut a small hole in the corner of a small plastic bag and use that for piping.
  12. Place one raspberry or 1 tsp peanut butter on top of the muffin.
  13. Frost the muffins with the coconut whipped cream so that it covers the raspberry or peanut butter heart.
  14. Store in the fridge until served.
  15. Extra! After frosting keep the cupcakes in the fridge for at least 1 hour so that the frosting hardens a bit.
  16. Dip the coconut whipped cream top in melted raw chocolate.
  17. Pop back into the fridge.



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