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Vegan Cashew Cupcakes
Ingredients
Cashew Milk
- 8oz water
- ½ TBSP of Modest Mylk Cashew Base
Cupcakes
- 1 box Swerve Sweets Vanilla Cake Mix
- 3 TBSP Bob’s Red Mill Egg Replacer + 6 TBSP water (the equivalent of 3 eggs)
- ⅓ cup canola oil
- ⅓ cup cashew mylk (if batter is too thick add 1 TBSP of cashew mylk at a time. Consistency will be relatively thick)
- 1 TBSP vanilla extract
Instructions
- Preheat oven to 350F
- Add paper liners to muffin cups
- Make Egg Replacer - MIx 3 TBSP of Bob’s Red Mill Egg Replacer with 6 TBSP water. Let sit for 1 minute until thick
- Whisk egg replacer, cashew mylk, and vanilla in a large bowl. Add baking mix and stir until combined
- Scoop batter into prepared muffin cups
- Bake for 15-20 min
- Mix all ingredients for frosting until well blended.
- Pipe frosting onto cupcakes, slice peaches into ¼” slices and garnish with fresh mint leaves. Coarsely chop raw unsalted cashews and sprinkle on cupcakes!
Makes 12 cupcakes
Nutrition Facts Serving Size 85g Servings 12 |
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Calories 240 |
Total Fat 21g |
Total Saturated Fat 3.5g |
Cholesterol 0mg |
Sodium 250mg |
Total Carbs 28g |
Dietary Fiber 4g |
Sugars 3g |
Swerve 20g |
Protein 4g |
Net Carbs: 4g |