(Mini) Berry cupcakes

These cupcakes are a vegan interpretation of a recipe by Green Kitchen Stories, one of my favorite instagrammer/blogger family. While the original recipe calls for eggs, I found a way to work around this while maintaining the original fluffiness. 

To be honest, finding a proper replacement for eggs was something that I’ve always struggled with ever since I first started baking without any animal produce. While the common egg-alternatives do their job of holding a pastry together pretty well, they somehow always mess up the consistency. A couple weeks ago, I stumbled across an alternative that was completely new and - I admit - sounded quite weird to me. Aquafaba, the ‚juice’ of canned chickpeas, works miracles! I’m telling you, never ever did my muffins turn out as fluffy as when I incorporated aquafaba. 

Even my grandpa - who, by the way, is a committed non-vegan - was won over by my modification of the original recipe…


100g almond flour 

120g brown rice flour

45g desiccated coconut

2 tsp baking powder

1/2 tsp vanilla powder

1 pinch of salt


150g soft dates

1 ripe banana

4tbsp coconut oil

180 ml coconut yogurt

9 tbsp aquafaba


24 raspberrries (I used frozen)

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