Here’s my recipe in collaboration with Holland and Barrett to celebrate the return of The Great British Bake off 🙂
All ingredients can be found at Holland and Barrett
-1/4 cup Coconut oil (melted) – Vita Coco
-1/2 cup Maple Syrup – Buckwud
-2 Egg Replacer – Orgran No Egg Egg Replacer
-1/4 cup Almond Milk – Alpro Organic Unsweetened
-1/2 cup of Natural Almond Yogurt – Nush
-2 cups Buckwheat Flour – Holland and Barrett own
-1 Tsp Baking Powder
-3/4 cup Frozen Rasberries
Cream Cheese Frosting:
-1 1/2 tubs Natural Almond Cheese – Nush
-2 Tbsp of Maple Syrup – Buckwud
-1 Tsp Vanilla Extract
Preheat the oven to 180 degrees and place all 9 cupcake cases in your tray.
In a large bowl, mix the coconut oil, almond milk and maple syrup together with a whisk well.
Mix Egg Replacer water and add to the wet mixture.
Add the buckwheat flour, baking powder, together then combine with the wet mixture.
Finally stir through the almond yoghurt and frozen raspberries so they are evenly distributed.
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, maple syrup and vanilla extract together until it is all combine and stiff.
Leave the cupcakes to cool completely before piping and decorating 🙂