Ingredients for the cupcakes 2 cups oat flour 2 tsp baking powder Pinch Himalaya salt 3 tbsp liquid coconut oil 1 ¾ coconut blossom sugar 2/3 cup oat milk (I use Provamel) 1 vanilla pod ¾ cup coconut yogurt (I use Abbot Kinney’s) Ingredients for the frosting 1 full fat coconut cream (put the can for minimum 4 hours in the fridge, best overnight) Pinch of Himalaya salt 1 vanilla pod Splash ahorn syrup Topping 1 cup coconut flakes Needs Chilled bowl Handmixer cupcake tray cupcake liners (I use unbleached) How to 1.Preheat the oven to 350 degrees (175 C) 2.Combine in a large bowl all the ingredients, thoroughly combine. 3.Divide the batter equally among the cupcake liners within a cupcake tray. 5.Bake for 25 or until a toothpick inserted into the center comes out clean. 6. Let cool completely before frosting the cupcakes. 7. Meanwhile open the can coconut cream, and pour the liquid into another bowl (use this for a delicious smoothie). Scoop the coconut cream into a chilled bowl and whip the cream together with a splash of ahorn syrup and seeds of the vanilla pod with a handmixer until fluffy. 8. Spread the coconut whip cream completely over the cupcakes and top it with coconut flakes & enjoy! Bon appétit!