Lemon Cupcakes with Beet Icing

INGREDIENTS:

• 1 cup almond milk 
• 2 cups oat flour
• 1 1/2 cup almond flour
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 cup maple syrup
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• zest from 1 lemon

Mix everything together and bake at 375 degrees for around 20-25 minutes or until golden and a toothpick can be cleanly removed

Beet Frosting

• 1 cup soaked raw cashews
• 1-2 tablespoons Pines Beet Juice Powder 
• 1/4 cup maple syrup
• 1/4 cup almond milk (add in more 1 tablespoon at a time if needed to get a creamy consistency)
• 1 teaspoon vanilla

Blended everything until smooth and creamy!

Once the cupcakes are cooled, top with frosting and dried cherries, blueberries, or strawberries, and to make them festive add some yellow sprinkles!