Saintly Sweet Chocolate - Cherry CupcakesFrom jo_jo_ba 5 years ago
- 1/2 cup pitted black cherries shopping list
- 3/4 tsp pure stevia powder shopping list
- 1/2 cup coconut sugar shopping list
- 2 tbsp olive oil (nothing too flavourful) shopping list
- 1 tbsp balsamic vinegar shopping list
- 1 tbsp vanilla shopping list
- 1 cup tart cherry juice shopping list
- 1 tbsp egg replacer powder shopping list
- 1/4 cup cool coffee shopping list
- 1 cup Kamut flour shopping list
- 1/2 cup oat flour shopping list
- 1/3 cup cocoa powder shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp sea salt shopping list
- 2 tbsp vegan shortening/margarine (I like Earth Balance "Buttery" Sticks) shopping list
- 1/2 cup raw cane sugar shopping list
- pinch sea salt shopping list
- 1 tsp agave nectar shopping list
- 1/2 tsp vanilla shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 3 tbsp plain, low fat soy milk shopping list
- 28 vegan jumbo chocolate chips, for decorating (optional) shopping list
How to make it
- Preheat the oven to 350F and grease 28 mini-muffin cups lightly
- In a food processor, puree the cherries, stevia, coconut sugar, oil, vinegar, vanilla and cherry juice until smooth.
- Mix together the egg replacer powder and coffee, then add to the processor and blend in.
- Add flours, cocoa powder, baking soda and salt and pulse in until combined, but don't "whip" it.
- Bake mini-cupcakes 15-16 minutes and cool completely in the tins (regular cupcakes take about 22 minutes).
- In a bowl, beat together vegan shortening/margarine, sugar, salt, agave and vanilla until smooth and fluffy.
- Add the cocoa powder and beat in, followed by the soy milk (you may need more or less, add slowly!).
- Spread frosting on cooled cupcakes (be careful, they're crumbly!) and top with chocolate chips.
The Cookjo_jo_ba Oshawa, CA
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