Blueberry Cupcakes with Peanut Butter Frosting
“These dairy free cupcakes can be made with any berry powder. You can also sprinkle another berry powder on top, why not try Cranberry or Lingonberry for example for a bright red decoration colour!”
Preparation Time
30 minutes
Cooking Time
15 minutes
Servings
Makes 7 cupcakes
Ingredients
- 100g oat flour
- 100g coconut sugar
- 100g vegan butter
- 2 tsp Arctic Power Berries Blueberry Powder
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
Frosting:
- 4 Heaped tbsp Peanut butter
- 3 tbsp agave syrup
- Dairy Free milk
Directions
- Preheat the oven to 180c and line a cupcake tray with paper cases (or grease with coconut oil)
- In a food processor, combine the coconut sugar and vegan butter, then blend these to cream everything together.
- Crack in the eggs and blend again. Now, add all of the dry ingredients and blend the mixture one last time until smooth.
- Transfer into the cupcake cases and pop these into the oven to bake for around 15-17 minutes or until cooked through. Remove from the oven and allow to cool completely.
- Meanwhile, for the frosting, mix together the peanut butter and agave, then gradually drizzle in the milk whilst stirring until you’re left with a think, creamy frosting.
- Ice each of the cupcakes and decorate with toppings of choice such as another sprinkle of berry powder.
