Difficulty level: Easy
Time required: Prep time: 20 mins + Baking time: 18 mins

This recipe makes 12 cupcakes

Ingredients:

Cupcakes:

• 150 gr of light spelt flour (or wheat flour)
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• Pinch of salt
• 50 -70 gr of erythritol or xylitol (or sugar)*
• 1 tsp of Rawnice Matcha Powder

• 90 gr of fresh spinach 
• 90 ml of plant-based milk of choice
• 2 tbs of oil
• 1 ripe banana 

Frosting:

• 125 g of vegan cream cheese
• 70 ml of maple syrup 
• 3 tbs of chokeberry juice (or 1 tbsp of beetroot juice)
• 75 ml of whipable oat or soy cream 
• 1 tbsp of rose water
• Rose petals for decoration

*The more mature and large banana, the less erythritol you should add

Directions:

1. Preheat oven to 180 C (upper and lower heat).
2. Prepare the muffin pan or other muffin forms (silicone are best to use).
3. In a bowl, place all dry ingredients: flour, baking powder and soda, salt, sweetener and matcha powder. Mix until combined.
4. In a blender, combine spinach, banana, oils and milk. Blend all together.
5. Add the spinach mixture into the bowl with dry ingredients and mix all well.
6. Fill the muffin forms with the batter, up to 3/4 of the height.
7. Bake cupcakes for around 18 mins. Let them completely cool down before decorating.
8. Prepare the frosting: In a bowl, combine vegan cream cheese, oat cream, maple syrup, juice and rose water. Mix at high speed using the hand mixer. Mix until creamy and thick consistency. 
9. Use the piping bag and decorate cupcakes with frosting. Sprinkle rose petals on the top.

Recipe creator:  

@flymetothespoon_