Who doesn't love Vanilla? And who doesn't love cupcakes? We all like to indulge in our sweet tooth now and then, but you know that little niggling bit of guilt that often accompanies eating something that we know isn't the greatest for us? Well, we're here to tell you that you CAN have it all. You can have a delightfully sweet and delicious dessert AND be guilt-free because you know it's all good for you. This cupcake recipe is easy and it turns out soft, moist and delightful cupcakes. Now that's something worth celebrating.
3/4 cup Xylitol or Coconut Sugar
1 tsp Baking Soda
0.5 tsp Salt
2 tbsp Organic Cacao Powder
1 cup Almond Milk
1 tbsp Organic Vanilla Extract
1/3 cup Organic Applesauce
1 tsp Apple Cider Vinegar
3/4 cup Almond Meal
3/4 cup Coconut Flour
Directions for Cupcakes:
Preheat oven to 350°F.
Line a 12 cup muffin tin with paper cups.
Combine all the dry ingredients except for the Organic Cacao Powder in a large bowl and stir until blended.
Make a well in the center and fill with the wet ingredients. Blend until batter is smooth but do not over-stir.
Separate half of the batter into another bowl and put aside. This will be used to make the frosting.
Pour the batter into the muffin tin. Distribute as evenly as possible.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Directions for Frosting:
Add the Organic Cacao Powder and 1 tbsp Almond Milk to the remaining batter and stir until blended.
Chill until the cupcakes are cooled enough to add the frosting.