These were technically meant to be a Valentine’s Day recipe, but I thought I’d served you up quite enough of those by now.. and cupcakes are perfect for any occasion really? Making these was a little bit of a mistake actually the other day because I was in such a cake and sugar craving mood- always a dangerous thing when you’re a baker!
Seeing as I’ve got a little carried away and made these in the shape of hearts, they would actually be a greta thing to make for Mother’s Day. Alternatively, you could just use regular cupcake cases and not be so extra! Like most of my baking, these were a bit of a gamble and major experimental bake. Didn’t really know what I was expecting when I set out to make these and had no idea how they would turn out. They’re actually completely vegan- always tricky when it comes to baking because you’re replacing some of the conventional baking staples like eggs and butter. I really enjoy experimenting with different plant based baking recipes though, as I find this helps me to get more creative and challenges me.
If you know me, you’ll know that these are right up my street with the bursts of juicy raspberries in the muffins and sweet, coconut and berry frosting. I went for dinner last night and tried a selection of different desserts, which confirmed to me that I am definitely a fan of sour, fruity kinda’ dishes, rather than chocolate and super sweet things. Don’t worry, I’m not going to stop making chocolatey treats, so all you chocolate lovers are safe!
Ingredients
- 3 tbsp Pic’s Peanut butter
- 1/2 cup oat flour
- 3 tbsp agave/maple syrup
- 1 medium banana
- 52g Vegan Protein (I used this one)
- 2 tbsp ground flax mixed with 4 tbsp water
- Handful fresh raspberries
- 1/4 cup almond milk
- Pinch salt
- Dash vanilla extract
- Tsp baking powder
- 250ml thick coconut cream
- 2 heaped tsp freeze dried berry powder
- 2 tbsp maple/agave syrup
Method
- Preheat your oven to 180c and line a cupcake tray with paper cases.
- Mash the banana with the back of a fork, then beat in the flax egg, sweetener, peanut butter, vanilla and almond milk.
- Stir through the dry ingredients and mix well until everything is well combined. Fold through raspberries carefully, then divide the mixture between the cases.
- Pop these in the oven to bake for 20-25 minutes depending on the size of the cupcakes, then transfer to a wire wrack and allow to cool.
- To make the frosting, mix together the coconut cream, sweetener and berry powder.
- Once the cakes have cooled, frost with the coconut cream and top with some fresh fruit.
