Monday, December 10, 2012

Low Fat Vegan Chocolate Cupcakes (Happy Herbivore)



This recipe is from Lindsay Nixon of Happy Herbivore. I really NEED her cookbooks for Christmas. ::snort:: Note, I got 9 smallish cupcakes from this recipe. 

YUMMY -  I didn't frost - still consumed
Ingredients:
1/4 C unsweetened applesauce
1/2 c. raw sugar
1 c. chocolate nondairy milk (or plain)
1 tsp mint extract (or vanilla)
1 1/4 cup whole wheat pastry flour
1/4 c. unsweetened cocoa
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup vegan chocolate chips

Directions: Preheat oven to 350F. Lightly grease muffin tin or spray paper liners with cooking spray. In a large bowl, combine applesauce, sugar, nondairy milk and extract. In another bowl, whisk flour, cocoa, baking powder and salt together. Add flour mixture to wet mixture in 3 to 4 batches, until almost combined. Add chips and stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes.

Meanwhile, prepare the icing. Combine 1 cup confectioners sugar with a few drops of food coloring, 1/4 tsp vanilla or mint extract and a splash of plain nondairy milk or water, and mix until a nice paste-like icing results. (Add more sugar for thickness, more liquid to thin it out) Adjust food coloring. Once cupcakes are cool, slather icing and garnish with holiday candy.


Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

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