Dark Chocolate Cupcakes
Soy, Dairy, and Dye Free!
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
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!
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!
1 comment:
Go one step further and replace the egg with a "flax egg" and they're vegan goodness!
Great recipe!
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