How to make it

  • Cupcakes

  • 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).
  • Frosting

  • 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.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 86.2
    Total Fat: 2.7 g
    Cholesterol: 0.0 mg
    Sodium: 12.8 mg
    Total Carbs: 17.5 g
    Dietary Fiber: 1.6 g
    Protein: 1.4 g
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