Cashew Flour Vanilla Cupcakes with Berry Frosting offer a delightful gluten-free and dairy-free dessert option. Made with wholesome components, these cupcakes are suitable for various occasions, from birthdays to casual gatherings. The light texture of the cupcakes complements the fruity sweetness of the berry frosting, creating a delightful flavor combination. Suitable for a vegan lifestyle or anyone who enjoys delectable baked goods, these cupcakes provide a pleasant treat.

Ingredients

• 2 cups cashew flour
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup mixed berries, for frosting

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix the cashew flour, melted coconut oil, maple syrup, almond milk, vanilla extract, baking powder, and salt until well combined.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cupcakes cool completely on a wire rack before frosting.
6. For the berry frosting, blend the mixed berries until smooth. Pass the mixture through a sieve to remove seeds if desired.
7. Spread the frosting on top of the cooled cupcakes using a spatula.

Keywords: Baking, Cupcakes, Gluten-Free, Dairy-Free, Vegan

Spice Rack: Vanilla Extract, Salt

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