50 g butter (or milk-free butter if vegan)
3 free-range eggs (or chia eggs if vegan)
1 dl coconut sugar
2 dl oat milk (or any other plant milk)
2 dl corn flour
1 dl buckwheat flour
1 dl rice flour
2 tsp baking soda
0,5 g saffron
Preheat the oven to 220 C. Place 12 muffin papers in a cupcake pan.
Melt the butter. Mix eggs and sugar until fluffy. Add oat milk and the melted butter and mix. In a separate bowl, mix together flours, saffron and baking soda. Add it to the other bowl containing the egg mixture. Use a spoon to fill the muffin papers with muffin batter and bake in the middle of the oven for about 15 minutes. Let cool before adding some frosting on top.
2 dl powdered sugarBeat cream cheese, butter and vanilla in large bowl with mixer until blended.Add sugar gradually, beating after each addition until blended.
Using our 70 gsm baking cups in flower shape , article no 701248