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Print


Scale

Ingredients

Cupcakes

  • 7 oz (200 g) white spelt flour
  • 3.5oz (100 g) ground almonds
  • 2 tsp baking powder, heaped
  • 1 tsp baking soda
  • 1 cup (120 g) coconut sugar [or less – if you don’t like it so sweet]
  • 1 package vanilla sugar (optional)
  • ⅓ cup (40 g) cocoa
  • 10 oz (300 ml) oat milk
  • ¼ cup (60 ml) coconut oil, melted

Frosting

  • 1 cup dairy free butter
  • 4 cups powdered sugar, sifted
  • 2 tbsp oat milk
  • vanilla extract [optional]
  • natural vegan food coloring [I used pink, purple, green and yellow]

Instructions

  1. To make the cupcakes, mix all the dry ingredients in a bowl.
  2. Add the liquids and gently fold together.
  3. Preheat the oven to 350 F /180 C and line your muffin tray with 12 cupcake liners.
  4. Fill in the batter evenly and bake the cupcakes for 16 – 20 minutes or until a toothpick comes out clean.
  5. Let them cool down.
  6. For the frosting beat the vegan butter with a hand mixer until fluffy [2-3 min]. Then slowly add the powdered sugar [carefully by spoonfuls]. Add vanilla extract [optional] and whip together until light and fluffy.
  7. Divide the frosting into 4 little bowls and add your favorite colors.
  8. Fill each of them on a side of your piping bag. This is the most difficult step.
  9. Decorate every cupcake with a frosting swirl.

Notes

Find more of Denise’s recipes on @therainboweatery.

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