Wednesday, November 16, 2011

Soy, Dairy, Dye Free Dark Chocolate Cupcakes

Dark Chocolate Cupcakes
Soy, Dairy, and Dye Free!

Mix together and set aside:

2/3 cup whole wheat flour
1/4 tsp of baking soda
1 tsp of  baking powder
pinch of finely ground sea salt

In a mixing bowl, cream together:

1/2 cup cocoa
2 tablespoons of coconut oil
3/4 cup of rapadura

Stir in:

1 egg

Go get a
scant 3/4 cups of almond milk

and the flour mixture and alternately add them to the bowl.  Mix on medium speed for 2 minutes until creamy.

Pour into greased or lined muffin tins. Should make around 6 to 8.  Bake in a preheated over, 350 degrees for 15 to 20 minutes.  Cupcakes are done when toothpick inserted into center comes out clean.

 I haven't tried this, but I am thinking you could add in the soy, dairy, and dye free Enjoy Life chocolate chips in to the batter!

*Notes:  These cupcakes are not overly sweet. If you want them sweeter, add less cocoa.  If you do not like the somewhat grainy texture of whole wheat flour, use white (at your own risk of course!).

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1 comment:

Danica said...

Go one step further and replace the egg with a "flax egg" and they're vegan goodness!

Great recipe!