Why not go full GBBO this Mother’s Day and treat your Mum with these delicious dairy-free blueberry cupcakes with peanut butter frosting, made with Arctic Power Berries wild blueberry powder!
Ingredients (makes 7 cupcakes)
- 100g oat flour (Tip! Whizz 100g of oats in your blender)
- 100g coconut sugar
- 100g vegan butter
- 2 tsp Arctic Berries Blueberry Powder
- Tsp baking powder
- Pinch salt
- 2 whole eggs
For the frosting:
- 4 Heaped Tbsp Peanut butter
- 3 Tbsp agave syrup
- Dairy Free milk
Preheat the oven to 180C and line a cupcake tray with paper cases (or grease with coconut oil).
In a food processor, combine the coconut sugar and vegan butter, then blend these to cream everything together.
Crack in the eggs and blend again. Now, add all of the dry ingredients and blend the mixture one last time until smooth.
Transfer into the cupcake cases and pop these into the oven to bake for around 15-17 minutes or until cooked through. Remove from the oven and allow to cool completely.
Meanwhile, for the frosting, mix together the peanut butter and agave, then gradually drizzle in the milk whilst stirring until you’re left with a think, creamy frosting. Ice each of the cupcakes and decorate with toppings of choice such as another sprinkle of berry powder.
Recipe and image by Arctic Power Berries