Vegan gluten-free cupcakes

Cupcakes are the perfect treat for birthdays, kids' lunch boxes, picnics, and all kinds of holidays! These cupcakes are extremely delicious and made with only clean ingredients. There is no dairy, eggs or gluten to feed the pathogens that cause so many chronic diseases. You can make these cupcakes as simple or as colorful as you like with the different frosting color options and fruit to decorate.

Ingredients:

For cupcakes:

• 2 tsp gluten-free oat flour ;
• 1/2 tsp. coconut flour ;
• 1/2 tsp. brown rice flour;
• 1 1/4 tsp. coconut sugar ;
• 1 tbsp. baking powder ;
• 1 tsp unsweetened applesauce ;
• 2/3 tsp. unsweetened almond milk or light coconut milk;
• 1/4 tsp. melted coconut oil ;
• 1 tbsp. ground flaxseed ;
• 2 tsp alcohol-free vanilla extract.

For the frosting:

• 1 3/4 tsp. cashews (soaked in hot water for 1 hour);
• 1/2 tsp. + 1-2 tbsp. coconut cream;
• 3 tbsp. coconut oil ;
• 3 tbsp. maple syrup ;
• 1 tbsp. lemon juice;
• 1 tsp alcohol-free vanilla extract;
• 1-2 tsp. pitaya powder and/or turmeric (optional).

To serve:

• 1/4 tsp. fresh berries or diced fruit such as raspberries, blueberries or mangoes.

Method of preparation:

Preheat the oven to 180°C. Line a muffin tin with parchment paper liners or grease it well.

In a large bowl, whisk together the oat flour , coconut flour , brown rice flour, coconut sugar and baking powder . Set aside.

In another bowl, mix the applesauce , coconut milk, coconut oil and flaxseed . Beat them until a uniform mixture is obtained.

Add the liquid ingredients to the dry ingredients and mix until you get a smooth, very thick but flowable batter. Spoon the batter into the prepared muffin tin, filling each liner to about 3/4 of its depth.

Bake for 25-30 minutes until lightly browned on top.

Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.

To make the frosting, add the cashews , coconut cream, coconut oil , maple syrup , lemon juice and vanilla to a blender. Blend until very smooth, scraping the sides of the bowl if necessary. If needed, add a little more coconut cream to blend.

Leave it as is or add pitaya powder or turmeric and blend again. If you want to have all three colors, divide the mixture into three parts, leave 1/3 plain and add turmeric powder and pitaya powder to the other third. Refrigerate the frosting for at least 4 hours, preferably overnight.

Transfer it to an ice cream bag and frost the muffins.

Garnish with fresh fruit and serve immediately. Store leftovers in the refrigerator.

Serves 12 cupcakes.