Serving size – 6 large cupcakes or 12 mini cupcakes

Prep time – 5 min

Cook time- 20-30 min

Ingredients for cupcakes

Ingredients for vegan buttercream

  • ½ cup of vegan butter softened
  • 1 tsp of vanilla extract
  • ½ cup of stevia powder ( blended to a powdered consistency )

Method

  • Preheat the oven to 180c
  • In a bowl, add buckwheat flour, flax seed mix, baking powder, salt and whisk to combine.
  • In another bowl, combine, maple syrup, finely processed carrots, Greek yoghurt, vanilla extract and the oat milk and mix to combine.
  • Add wet ingredients to dry ingredients and beat for two min until it creates a thick batter.
  • Take a cupcake pan and add cupcake linings; using an ice-cream batter scoop batter to individual cupcake liner and bake the cupcakes for 20-25 min or until a fork comes out clean.
  • Let the cup-cakes cool down before you add the vegan buttercream.
  • In a bowl add the buttercream ingredients and beat until light and fluffy for about 1 min.
  • Using a nozzle decorate the cupcakes and add crushed Linwood nuts as an extra crunch and to boost the nutrient value !

Be inspired!

Milled Flax, Chia Seed, Apple & Cinnamon?