Maple Cupcakes with Maple Frosting !!!

• 

• Makes 6 cupcakes

Cupcake Ingredients

• ½ cup of soya milk
• ½ cup of maple syrup
• ⅓ cup of sunflower oil
• 1 tablespoon ground flax seeds
• 1 teaspoon of vanilla extract
• ½ teaspoon apple cider vinegar
• 1⅓ cups of spelt flour 
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Instructions 

preheat oven to 350ºF

Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners

In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined

In a large bowl, sift together the flour, baking powder and baking soda

Pour the wet ingredients over the dry and whisk until combined; do not overmix

Using a large ice cream scoop, scoop the batter into the prepared muffin cups

Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean

Let the cupcakes cool completely before frosting

Frosting Ingredients

• 8 onces of plant based butter at room temperature
• 3/4 cup powdered sugar
• 1 cup maple syrup
• 2 teaspoons vanilla extract

Instructions

Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine

Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture

You are ready to frost your cupcakes !!!

*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂

Enjoy !!!

Cristina for Peas and Peace