I made these delicious cupcakes the other day for four of my favorite women. They were a hit. They are super easy to make and even my 14 year old son, who is usually annoyed by my "organic" recipes, devoured them! The recipe comes from Elana's Pantry (elanaspantry.com). She has alot of fantastic recipes on her site. Check it out when you have a spare moment.
Happy Mother's Day to all of the fabulous women that I am blessed to know!
Gluten Free Chocolate Cupcakes
¼ cup coconut flour
¼ cup cocoa powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
¼ cup grapeseed oil
½ cup agave nectar
In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
In a large bowl, blend together eggs, oil and agave
Blend dry ingredients into wet thoroughly
Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each
Bake at 375° for 20-22 minutes
Cool and cover with vegan "buttercream" chocolate frosting
Serve
Makes 10 cupcakes
Vegan Chocolate Frosting
1 cup dark chocolate 73%
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
Stir in agave, vanilla and salt
Place frosting in freezer for 15 minutes to chill and thicken
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cake, chocolate or vanilla cupcakes or between cookies
ENJOY
No comments:
Post a Comment