Vegan Cashew Cupcakes

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Img 1811

Vegan Cashew Cupcakes

Ingredients

Cashew Milk

Cupcakes
Frosting


Instructions

  1. Preheat oven to 350F
  2. Add paper liners to muffin cups
  3. Make Egg Replacer - MIx 3 TBSP of Bob’s Red Mill Egg Replacer with 6 TBSP water. Let sit for 1 minute until thick
  4. Whisk egg replacer, cashew mylk, and vanilla in a large bowl. Add baking mix and stir until combined
  5. Scoop batter into prepared muffin cups
  6. Bake for 15-20 min
  7. Mix all ingredients for frosting until well blended. 
  8. 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

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Nutrition Facts

Serving Size 85g

Servings 12

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

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