Classic vanilla cupcakes recipe | Juicy, sugar-free, vegan

Recipe Development & Content Editor

Candy is an ecotrophologist and conjures up our delicious fitness recipes. Through her studies and her personal experience, she knows exactly how to create healthy and balanced recipes.

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There is something to celebrate! Because the year is slowly coming to an end. We think this is the perfect occasion to bake these sugar-sweet vanilla cupcakes with frosting. It’s hard to believe, but the recipe is not as unhealthy as it might first appear. We completely do without industrial sugar, white flour and butter or cream. With a few tricks you can bake juicy cupcakes like a pro, but without calorie traps.

preparation

• Place the coconut milk cans upside down in the refrigerator overnight. If you haven’t done that, you can now turn the cans upside down in the freezer for 30 minutes.

• Pre heat the oven to 180 degrees celcius.

• Put the soy milk and apple cider vinegar in a large bowl and let it steep for about 3 minutes, until the milk flakes.

• Add the banana to the milk and mash it with a fork. Mix in coconut oil as well.

• Now add the oatmeal, baking powder and Flavor Kick to the bowl and mix everything with the food processor or by hand until a smooth dough is formed.

• Fill dough up to ¾ into muffin tins (approx. 12 pieces).

• Bake the vanilla cupcakes for 25 minutes.

• Take coconut milk out of the fridge or freezer and open it the right way round. The upper part should now be firm. Remove only the solid part and place in a bowl. Save the liquid part for smoothies, etc.

• Add the Flavor Kick and use the food processor or hand mixer to beat the frosting until stiff for 1-2 minutes.

• Put the frosting on the cooled vanilla cupcakes using a piping bag. Decorate with colored sprinkles as desired.

• Good Appetite!