Cook time: 35 minutes all together
Servings: Makes 7 cupcakes
100g oat flour
100g coconut sugar
100g vegan butter
2 tsp Arctic Berries Blueberry Powder
Tsp baking powder
2 whole eggs
4 Heaped Tbsp Peanut butter
3 Tbsp agave syrup
Dairy Free milk
Preheat the oven to 180c and line a cupcake tray with paper cases (or grease with coconut oil)
In a food processor, combine the coconut sugar and vegan butter, then blend these to cream everything together.
Crack in the eggs and blend again. Now, add all of the dry ingredients and blend the mixture one last time until smooth.
Transfer into the cupcake cases and pop these into the oven to bake for around 15-17 minutes or until cooked through. Remove from the oven and allow to cool completely.
Meanwhile, for the frosting, mix together the peanut butter and agave, then gradually drizzle in the milk whilst stirring until you’re left with a think, creamy frosting.
Ice each of the cupcakes and decorate with toppings of choice such as another sprinkle of berry powder 🙂