12 pieces
Ingredients: 15 ml lemon juice, 225 ml vegetable milk, 1 ripe banana, 30 ml (avocado) oil, 2 tbsp extra sweet stevia (Green Sweet), 1.5 teaspoon vanilla, 180 grams self-raising flour, 100 grams spelled flour, 1 teaspoon cinnamon , 1.5 teaspoons of tartar baking powder, 1/2 teaspoon of baking soda and a pinch of salt.
Top: soy whipped cream (whipped and half of the whipped cream colored with 1 teaspoon beetroot powder), some red fruit, and ½ love bonbon
Step 1
Preheat the oven to 200 degrees. And get the cupcake holders ready.
Step 2
Combine all dry ingredients and stir well.
Step 3
Place all wet ingredients in the food processor, blender or tall measuring cup and mix into a smooth emulsion.
Step 4
Pour the wet mixture into the flour and stir well.
Step 5
Divide the batter among the 12 cupcake holders and place in the oven for about 18-20 minutes.
Step 6
Let the cupcakes cool and top with 1 tablespoon of soy whipped cream, fresh fruit and a love bonbon, if desired.
Step 7
Would you like to bring a cupcake? You put this (without topping) in your boho tiffin.
Store the cupcakes in a container that you can close tightly. Consume within 3 days. You can also freeze them!