1 box Simple Mills Vanilla Cake Mix
3 large eggs
1/3 cup (80ml) coconut oil
1/3 cup (80ml) of water
1 tsp vanilla extract
Coconut oil spray
Juice of 1 lemon
1 container of cream cheese, or dairy-free cream cheese
1/4 cup (40g) shelled and chopped pistachios
Combine eggs, oil, water and vanilla in a mixing bowl.
Add in Vanilla Cake Mix and juice of 1 lemon.
Spray 12 muffin liners with coconut oil spray and pour batter into liners about 2/3 full.
Preheat oven to 350F / 180C (160C Fan) and pop the muffins in once heated for 15-20 minutes.
Cool for 10 minutes. Put cream cheese or dairy-free cream cheese into a Ziploc bag and cut the corner to make your own piping bag. Squeeze the cream cheese on for a fancy look.
Top with crumbled and chopped pistachios.
Serve and enjoy!
Tip: For a sweeter frosting option, mix 1 container of dairy-free cream cheese with 2 tbsp coconut sugar with a standing mixer. Beat until fluffy and well incorporated.