Vegan Gluten-free Guava Cupcake with Pineapple Icing

what you'll need:

1/3 cup spelt flour
2/3 cup Buckwheat flour
1/3 cup brown rice flour
1/3 almond flour/meal
1 tsp. baking soda
1/2 tsp. pink salt

2 flax eggs
2 tbsp. olive oil
6 tbsp. raw agave nectar
1/3 cup + 1 tbsp. guava marmelade (mine was 100% pure guava, no sugar)
10 tbsp. almond or other non-dairy milk

start your ovens...350!
mix all the flour, baking soda and salt in a medium-large bowl.
in a small-medium bowl, prepare your flax eggs. then add olive oil, agave, guava and almond milk. combine all ingredients thoroughly then pour into the dry ingredients.
combine all ingredients. the batter should be thick but a little more milk can be added if necessary.
bake for approx. 18 minutes or until a toothpick inserted into the center comes out clean.
let them cool thoroughly before applying the icing.

for the Pineapple Icing you'll need:
1 1/2 tbsp vegan butter (I used Earth Balance with olive oil)
3 tbsp. Pineapple juice
powdered sugar

begin by combining the butter and juice with a small whisk. add powdered sugar in 1/2 cup increments until icing peak.

apply icing to cupcakes and you're done!
this recipe makes one dozen cupcakes.

hope you enjoy:)
you are loved.