Christmas is a GREAT time for cupcakes, especially my “Let it Snow Cupcakes” (courtesy of a simple sprinkling of coconut).
When it’s cold outside, there’s no better treat than a warm chocolate fudge cupcake.
Now, don’t hate on me, but I have actually never really been a cupcake fan. I know, right? Travesty.
To me they were just a bit too fluffy – I like my textures more dense, moist etc etc.
But these ones have swayed me. Inspired by a recipe out of Alicia Silverstone’s The Kind Diet (an amazing book I received two or three Christmases ago now!) they are naturally sweetened and vegan.
So guess what? I can have birthday cake again (just pour the batter into a cake pan rather than a cupcake tin, and increase the cooking time by 10-15 minutes)!
Okay, all right, you’re getting impatient with me – I can tell.
Let’s get on with it then…but remember first, if you like chocolatey fudgey and healthy things you must try Vitalicious’ Deep Chocolate Vitamuffin or Vitatop – or, you know, win them in my giveaway – it ends tomorrow night!
The Ultimate Guiltless “Let it Snow” Cupcake (adapted from Alicia Silverstone’s The Kind Diet)
INGREDIENTS (makes 12 cupcakes):
1/2 cup almond milk
1 teaspoon vinegar (I used white wine, you can use any type)
2/3 cup agave nectar
1/3 cup oil of your preference (I used olive)
3 tsp pure vanilla extract
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup cocoa powder
* Note: If you want vanilla cupcakes, just omit the cocoa powder and increase the all-purpose flour by 1/4 cup.
For frosting (makes enough to ice 12 cupcakes):
1/4 cup butter (I used Earth Balance)
1/4 cup agave nectar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
Unsweetened dessicated coconut for sprinkling
1. Preheat oven to 325 F. Combine milk and vinegar in a bowl and set aside for around 5 minutes.
2. Add agave nectar, oil and vanilla essence to milk and vinegar mixture; stir.
3. In another bowl sift together the flours, baking powder, baking soda and cocoa powder.
4. Add wet ingredients to dry, mix briefly but until no lumps remain (try not to overmix).
5. Spoon batter into a muffin tin lined with 12 cupcake liners. Bake for 20 minutes or until springy to the touch. Cool before frosting.
6. Make the frosting by creaming the butter and agave nectar together until smooth, then add the vanilla extract and cocoa powder. If it’s too runny for your liking, refrigerate until a bit harder and then ice.
7. Sprinkle unsweetened dessicated coconut on top and enjoy!
*Note: If you like the flavour of coconut, you can also add 1/2 cup to the batter :).
Nutritional information below is per cupcake, if makes 12. For nutritional information for cupcake AND icing, see second image, again if serves 12: