It’s almost Valentine’s Day and whether you’re a lover or a hater, it’s a good excuse for chocolate!
I’ve made these cupcakes three times now: once to test them (taste testing is the hardest part of this blogging bit); once for a 30th birthday party (sigh, I wish it was mine); and once for fun! Callum is three so cupcakes are a welcome treat in his world.
I like these cupcakes because they don’t taste gluten-free or vegan. They just taste like yummy cupcakes. So if you’re wondering what to make for your Valentine (or for yourself) here you go!
1 cup plain non-dairy milk (I’ve used organic soy milk or nut milks)
1 tsp apple cider vinegar
1/4 cup tapioca starch
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp sea salt
1/3 cup unsweetened cocoa powder
3/4 cup cane sugar
1 1/2 tsp vanilla
1/2 cup melted coconut oil (or sunflower oil)
Preheat oven to 350 F. Spray or line a cupcake pan with liners.
Combine the soy milk and apple cider vinegar in a large bowl to create a “buttermilk”. Let this mixture sit for a few minutes.
Sift together flours and remaining dry ingredients. It is important that you sift – no one wants a white lump in their chocolate cupcake!
Add vanilla and oil to the soy milk “buttermilk”. Stir to combine.
Add the dry ingredients to the wet ingredients in two batches. Stir just until combined. Spoon into cupcake pan (3/4 full) and bake for 18-20 minutes. Test one cupcake with a cake tester or a knife.
MAKES 12 CUPCAKES
*I used a recipe for vegan cupcakes that I found at CHOW I used their vegan buttercream recipe too. Yummy is one word.
Do you have a healthy icing recipe that’s sweet and creamy but doesn’t use icing sugar? Please share your recipe by leaving a comment. I’m always looking for one and I know I’m not alone.