Vegan Easter Cupcakes

Serving size – 6 large cupcakes or 12 mini cupcakes

Prep time – 5 min

Cook time- 20-30 min

Ingredients for cupcakes

• ½ cup of buckwheat flour ( or oat flour as an alternative)
• ½ cup of finely processed carrots
• ½ cup of Linwood apple and cinnamon flax seed mix
• 4 tbsp of vegan Greek style yoghurt
• 4 tbsp of maple syrup
• Pinch of salt
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ cup of oat milk or nut milk of choice
• ¼ cup Linwood Active nuts- cinnamon apple and walnuts

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 !