-1/4 cup Coconut oil (melted)
-1/2 cup Maple Syrup
-1/4cup Almond Milk
-1 cup Buckwheat Flour
-1 Tsp Baking Soda
-2 Tbsp Cacao Powder
-1/2 cup of Almond yogurt (@nushfoods)
Cream Cheese Frosting:
-1 1/2 tubs Nush Almond Cheese
-1/2 cup of Maple Syrup
Preheat the oven to 180 degrees and place all 6 cupcake cases in your tray.
In a large bowl, mix the coconut oil, almond milk and maple syrup together with a whisk. Add the egg and beat well.
Mix the buckwheat flour, baking soda, cacao powder together then combine with the wet mixture.
Divide the mixture evenly between the cupcake cases and Bake for 22 – 25 minutes.
Meanwhile make the cream cheese frosting by whisking the almond cheese and maple syrup together until it is all combine and stiff.
Once the cupcake are completely cool pipe the cream cheese frosting and decorate with a blackberry and Enjoy 🙂