These delicious cupcakes are rich, decadent, and they have a nut free option, are vegan + paleo, with an option for the frosting to be refined sugar free!
THE RECIPE
yields: 12 cupcakes
prep time: 10 minutes
cook time:
total time (including cooling):
Ingredients:
For the cupcakes:
3 eggs (or flax eggs)
2 tbsp liquid oil (melted coconut, avocado, olive)
1 tsp vanilla
1/2 cup coconut sugar
1/2 cup + 2 tbsp milk of choice
1/4 cup maple syrup
1/3 cup cacao/cocoa powder
1/2 cup coconut flour
1/4 cup almond flour (can sub oat flour for nut free)
1/2 tsp salt
1 tsp baking soda
For the frosting:
3/4 cup vegan butter
1/3 cup coconut oil
3/4 cup powdered sugar (can sub more powdered erythritol)
1/3 cup powdered erythritol (can sub more powdered sugar)
1/2 tsp vanilla
3/4 cup cacao powder
Instructions:
1. Preheat oven to 350 F and line a cupcake pan with (reusable) cupcake liners, set aside
2. In a large bowl combine the eggs, oil vanilla, coconut sugar, milk, and maple syrup
3. Then add in the cocoa powder, coconut flour, almond flour, salt, and baking soda
4. Pour the batter evenly into the liners (recipe makes 12) and bake in the oven for 25-29 minutes, or until a toothpick comes out clean
5. While the cupcakes are cooling, in a large bowl with an electric mixture, whip the butter and coconut oil until smooth. Then add the powdered sugar, erythritol, vanilla, and cacao powder until smooth
6. Make sure the cupcakes are COMPLETELY cooled before you frost them, then transfer frosting to a (reusable) piping bag (I have some on my website link in bio under products!) and frost each cupcake, top with sprinkles, etc., & enjoy!
Notes:
- For products that I use like the powdered erythritol, check out the link in bio & click “products” on my blog!
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