1-2 tsppitaya or beetroot powder or natural colouring
1tbsppure maple syrupoptional
Preheat oven to 180 degrees Celsius and line a muffin tin with cupcake papers.
In a large bowl mix together buckwheat flour, tapioca or arrowroot flour, coconut sugar, baking powder and almond meal.
Add melted coconut oil and plant based milk and whisk together until well combined. Set aside while making the strawberry chia jam.
To make the strawberry chia jam, place strawberries in to a small saucepan and heat on low, stirring frequently.
Once the strawberries have begun to break up and become liquified, add the chia seeds and stir through. Remove from the heat.
Place about two spoonfuls of cupcake batter into each cupcake paper and top with a dessert spoon full of strawberry chia jam.
Top the cupcakes with the remaining mixture and place in oven for 22 minutes. After 22 minutes, remove from the oven and place on a wire rack to cool.
Once cupcakes are cooled make the frosting. To make the frosting simply whisk together the coconut yoghurt and maple syrup with your choice of colouring. Place into a piping bag and pipe onto each cupcake.
These cupcakes store well in the fridge, however because of the coconut oil, they do become quite a bit firmer once refrigerated.