Vegan & Gluten-Free Vanilla Cupcakes with Pink Cashew Frosting

• These cute pink cupcakes are the best cupcakes you can make this Valentine’s Day! Whether it’s just to treat yourself, or your loved one(s), give them a try and we’re sure you’ll be making them over and over again!
• Start with making the frosting first – it needs around 2 hours to get to its perfect form.
• The frosting is made using cashews – it makes it more nutritious than the regular sugar icing.
• Vegan & gluten-free.

Organic White Rice Flour, Gluten-Free 1kg (Sussex Wholefoods)

150g White Rice Flour

Organic Corn Flour [Maize meal] 500g (Infinity Foods)

100g Corn Flour

Organic Potato Flour, Gluten-Free 1kg (Sussex Wholefoods)

70g Potato Flour

Granulated Erythritol 300g (NKD LIVING)

150g Erythritol

Unsweetened Soya Drink, Organic 1 Litre (Provamel)

470ml Soya Drink

Cider Vinegar with the Mother, Organic 500ml (Biona)

1tbsp Vinegar

Sunflower Oil, Organic 500ml (Clearspring)

125ml Oil

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

60ml (frosting) Coconut Oil (melted)

Vanilla Paste 100ml (LittlePod)

0.5tsp Vanilla Paste

Psyllium Husks, Organic 250g (Sussex Wholefoods)

2tbsp Psyllium Husks

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

2tsp Baking Powder

Bicarbonate of Soda 100g (Sussex Wholefoods)

1.5tsp Bicarbonate of Soda

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a pinch of salt x 2

Freeze-Dried Raspberry Powder 100g (Sussex Wholefoods)

2tbsp Raspberry Powder

Cashew Butter 170g (Meridian)

120g Cashew Butter

Coconut Cream, Organic 400ml (Biona)

110g Coconut Cream

Organic Icing Sugar 1kg (Sussex Wholefoods)

50g Icing Sugar (or more if you prefer sweeter frosting)

Organic Lemon Juice 200ml (Biona)

1tbsp Lemon Juice

Method

To make the frosting:

1. Place cashew butter, 60ml melted coconut oil, raspberry powder, lemon juice, coconut cream, icing sugar and a pinch of salt in a blender and blend until smooth and creamy.
2. Place into the freezer for 25 minutes. Remove from the freezer and whisk until fluffy using a hand mixer. Place in the freezer for 20 minutes, remove and whisk again until fluffy. Place in the freezer for another 20 minutes and repeat the whisking. Place in the fridge until you’re ready to decorate your cupcakes.

To make cupcakes:

1. Preheat your oven to 180C.
2. Mix together your dry ingredients (flour, erythritol, baking powder, baking soda, psyllium husks and one pinch of salt) in a big bowl.
3. Add 1tsp cider vinegar to your soya drink and set aside.
4. Add 125ml sunflower oil, vanilla paste and milk & vinegar mix to your dry ingredients and mix well.
5. Pour your muffin mix into small muffin cases and place in the oven. Bake for 30-35 minutes until lightly browned.
6. Leave to cool.

Remove your frosting from the fridge and decorate your cupcakes when they’re ready to be served. Keep them in the fridge as the frosting can melt when kept in warm temperatures for too long.