|Getting ready with some flour and cocoa|
|Does this look any different from non-vegan batter? Didn't think so|
|Sweet sweet maple water|
|The frosting looks a little crumbly until the water is added|
|The final product in all its chocolatey goodness|
Cupcakes (from Joy the Baker)
- 1.5 cups of all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 2 Tablespoons vegetable oil
- 1/4 cup mashed avocado (about half an avocado)
- 1 cup water
- 1 Tablespoon white vinegar
- 1 teaspoons vanilla extract
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners or spray with non-stick cooking spray. This recipe makes about a dozen cupcakes.
- In a medium bowl, combine the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In another bowl, whisk together the sugar, vegetable oil, avocado water, vinegar and vanilla until well-combined. You can also use a rubber spatula or spoon for this task.
- Slowly add the dry ingredients to the wet ingredients and whisk until combined. You want to ensure that now flour mixture is left unsaturated.
- Spoon the batter into the prepared cupcake pan so the cups are a little more than half-way filled.
- Bake for 15-20 minutes or until a toothpick placed in the center comes out clean.
- Allow the cupcakes to cool before frosting.
Frosting (for 12 cupcakes)
- 1/2 cup of coconut oil
- 1 cup powdered sugar
- 5-6 Tablespoons of unsweetened cocoa powder
- 2 Tablespoons of maple sugar water (or coconut water)
- 1 teaspoon of vanilla
- Cream the coconut oil and powdered sugar together until smooth. You may need to warm the coconut oil to make it pliable.
- Little by little, add the cocoa powder and continue to mix together with a hand mixer.
- Add the maple or coconut water and vanilla and cream until smooth.
- Add sugar to taste, if necessary.