Recipe by Ti Amo
Ti Amo is the person behind @tishappykitchen. Three years ago, she started studying Food Innovation because of her love for food without knowing where this will take her. She makes and shares vegetarian and vegan recipes to inspire others to follow a more plant-based diet. She feels that a plant based diet is a lot easier when eating Italian food.
- 200 grams of flour
- 125 grams of coconut blossom sugar
- 3 grams of baking powder
- 2 grams of baking soda
- 180 milliliters of plant-based milk
- 60 milliliters of sunflower oil
- Organic Clementine Jam with Dates & Almonds
- 150 grams of vegan butter
- 75 grams of powder sugar
- 50 grams of Organic Clementine Jam with Dates & Almonds
Preheat the oven to 175 degrees Celsius and grease the cupcake tin.
Combine the flour, coconut blossom sugar, baking powder, baking soda, cinnamon and salt in a bowl.
Mix the plant-based milk and oil in another bowl and add to the flour mixture.
Put the cupcake mixture in the cupcake tin and put in the oven for 20 minutes.
In the meantime, make the buttercream by mixing the butter for 5 minutes. Add the powder sugar and clementine jam and mix till it’s smooth and creamy. Add to a piping bag.
Let the cupcakes cool completely when you take them out of the oven.
Make a little hole in the middle of the cupcakes and fill the cupcake with clementine jam. Add the buttercream, and add toppings like extra cinnamon and clementine.