Ingredients
For the cupcakes:
• 1 1/2 cups (190 g) all-purpose flour
• 1 cup (200 g) coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup (120 ml) almond milk
• 1/4 cup (60 ml) coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
For the frosting:
• 1/2 cup (120 g) vegan pistachio cream
• 1/4 cup (60 ml) coconut cream (chilled)
• 1 tablespoon maple syrup
Instructions
Preheat the Oven:
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Prepare the Batter:
2. In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, and sea salt.
3. In another bowl, combine almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until just combined.
Bake the Cupcakes:
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool completely on a wire rack.
Prepare the Frosting:
8. In a bowl, mix the vegan pistachio cream, chilled coconut cream, and maple syrup until smooth and well combined.
9. Frost the cooled cupcakes with the pistachio frosting.
