Lemon Pistachio 1-Minute Cupcake

I love these cupcakes. So so so much. You really don’t understand how great the texture is until you try it. And the flavors can be changed each time! This one was one of the best so far.

IMG_4968Lemon Pistachio 1-Minute Cupcake

Makes: 2 cupcakes

  • 2 TBSP whole wheat pastry flour
  • 1 TBSP coconut flour
  • 1 TBSP unsweetened almond milk
  • 1 egg white
  • 25 lemon stevia drops
  • 1/2 TBSP chopped pistachios
  • 1 stevia packet
  • 1/2 tsp baking powder

With a utensil, mix together all of the cupcake batter ingredients until evenly mixed. Either pour into a sprayed mug to make one big cupcake or pour into two silicon cupcake molds to make two normal sized cupcakes. I made two. Microwave for 1 minute!

Top with more chopped pistachios and a peach protein icing. The icing is made by microwaving 3 frozen peach slices and letting it cool. Mash the peached with 1 TBSP vanilla whey, 1 TBSP plain greek yogurt, and 5-7 stevia drops. Eat!


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2 comments

    • KimNo Gravatar says:

      Some people have used oat flour to substitute and liked it. I tried it and just didn’t think it was quite the same. Oat flour is more dense than the pastry flour so it doesn’t come out as light and airy :( Still tasty, but the texture is a bit off. You could always give it a shot and see what you think!

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