About the Recipe
Can be made vegan by making a flax egg to replace the egg!
Ingredients
For the cupcakes
1 cup all-purpose gluten-free flour blend (nothing with coconut flour though)
2 tablespoons unsweetened cocoa
3 tbsp beet crystals
1/4 cup coconut sugar
½ tsp baking powder
½ tsp baking soda
½ teaspoon salt
½ cup avocado oil (you can use coconut oil if you want a hint of coconut in them)
1 egg
½ cup cashew, oat, or flax milk (these are creamier than almond) + 1 teaspoon apple cider vinegar, let sit 2-3 minutes to ‘curdle’
1 tsp vanilla extract
¼ cup brewed decaf coffee
For the frosting
4 oz. room temp vegan cream cheese
¼ cup room temp vegan butter
1 teaspoon vanilla extract
1-2 cups powdered sugar (I only use 1 cup but you can choose your sweetness!)
Piping bag or medium plastic Ziplock bag
Preparation
Preheat oven to 350°F
Grease your muffin tin or place in liners
In a bowl, mix the flour, beet crystals baking soda, baking powder, cocoa, and salt with a whisk so as to avoid clumping
In a separate bowl, mix the oil, egg, curdled vegan milk of choice, vanilla extract, until combined.
Add coffee once everything is combined well.
Add dry ingredients to wet ingredients and mix well but not for very long.
You can use a 1/4 cup measuring cup to scoop out the amounts of the cupcakes and then if you have extra, distribute evenly.
Bake for 20-25 minutes, checking with a toothpick to see when it comes out clean
After 5 minutes, place on a cooling rack for at least 15-20 minutes before frosting
*If you frost while they are still warm the icing will melt so feel the sides before starting*
Frosting:
In a bowl, beat together vegan cream cheese, 'butter', and vanilla extract until it appears fluffy with no lumps (as much as possible).
Sift in icing sugar slowly, making sure to mix well as you go. Add by 1/4 cup increments and taste as you go to determine how sugary you want it.
use a spatula to scoop in the icing to the piping or ziplock bag.
(if using a piping bag, be sure to select the nozzle you wish. If using a ziplock bag, cut off a small triangle from one bottom corner)
Ice cupcakes to desired amount
sprinkle beet crystals on top to look pretty!