Santa Cup Cakes: 


- 230ml Almond Milk 

- 1 tsp Biona Organic Cider Vinegar 

- 140g Biona Organic Coconut Sugar 

- 90ml Biona Organic Extra Virgin Olive Oil 

- 1-1/2 tsp vanilla extract 

- 125g plain or rice flour 

- 45g cacao powder 

- 3/4 tsp bicarbonate of soda

- 1/2 tsp baking powder 

- 1/4 tsp salt 

- 36 small strawberries, steam cut off 


For the frosting: 

- 130g Biona Organic Sunflower Spread (cold from fridge) 

- 130g icing sugar 

- 1/2 tsp vanilla extract



1.      In a large bowl whisk together almond milk, sugar, oil and vanilla until foam consistency

2.      In a separate bowl combine the remaining dry ingredients.

3.      Gradually pour the wet mixture into the dry one, while mixing. Whisk until all ingredients are combined and you have a rich creamy texture.

4.      Pour the mixture into a cupcake pan lined with paper liners, filling ¾ of each.

5.      Preheat oven to 175C and bake for approx. 13-15 mins or until a knife comes out clean.

6.      FROSTING: In a large bowl beat together butter and half the sugar, until smooth. Continue beating, gradually adding the remaining sugar and vanilla extract, until you have a rich fluffy texture.

7.      Transfer into a piping bag and refrigerate until ready to use.

8.      When the cupcakes are done, allow to cool. Top each one with the frosting, sit a strawberry in the middle and top with a tiny pinch of frosting for making the Santa hat.

9.      Serve immediately or store in an air-tight container and refrigerate until ready to serve.

10.  Enjoy and Merry Christmas!

Windmill products used in this recipe