Ingredients
1 cup rice flour
1/2 cup soya flour
1/4 cup tapioca
1 tsp baking powder, gluten-free
1 tsp xanthan gum
1/2 tsp pure vanilla, from Rapunzel
1 cup almond milk
1/2 cup hazelnuts
4 eggs
1 tbsp stevia powder, from Good Good
1/2 tsp cream of tartar
Pink frosting
1 and 1/2 pack vegan cream cheese, from Violife – original
1 cup whipped oat cream, from Oatly
10 raspberries
1/2 tsp pure vanilla, from Rapunzel
6 drops caramel stevia, from Good Good
Method
Chop the hazelnuts.
Heat the oven to 170°C
Sift the rice flour, soya flour, tapioca, baking powder, vanilla and xanthan gum into a big bowl. Blend well.
Separate the egg yolks and the whites.
Whisk egg yolks and stevia powder together until the mixture is a bit fluffy. Then add the almond milk and whisk more. Carefully stir in the dry ingredients and then the nuts.
Pour the egg whites into another bowl, add the cream of tartar, and use the stand mixer to whisk until the blend has turned white.
Take the dough in the other bowl and carefully fold in the egg whites.
Scoop the dough into muffin forms and bake on 170°C for about 20 minutes.
Let them cool completely before decorating with the frosting and dried raspberries.
Pink frosting
Put the raspberries in a blender and let it run until the blend is soft as silk.
Whip the oat cream and set aside.
In a different bowl whip together cream cheese, stevia and vanilla until it’s soft and has no lumps.
Blend in the oat cream little by little and whip until the frosting is ready. It shouldn’t have any lumps and be firm enough to pipe.
Pipe the frosting onto the muffins and decorate with dried raspberries. It you don’t fancy the art of piping you can just as well spread the frosting on the muffins.
It’s also nice to use the pink frosting for a carrot cake muffins and this one that has a banana bread base.
Enjoy the lovely spring 🌸
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