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Nutritional Info
  • Servings Per Recipe: 28
  • 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

View full nutritional breakdown of Saintly Sweet Chocolate - Cherry Cupcakes calories by ingredient
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Saintly Sweet Chocolate - Cherry Cupcakes

Submitted by: JO_JO_BA
Saintly Sweet Chocolate - Cherry Cupcakes

Introduction

Wheat (but NOT gluten), nut and refined sugar free, these vegan chocolate cupcakes are given a delicious dose of cherry juice and a touch of balsamic vinegar for an added boost. Pureed black cherries help lower the fat content and add to the flavour too! A not too sweet cocoa frosting caps them off, and their tiny size keeps the guilt low too! A bonus is that all the cupcake prep can be done in a food processor Wheat (but NOT gluten), nut and refined sugar free, these vegan chocolate cupcakes are given a delicious dose of cherry juice and a touch of balsamic vinegar for an added boost. Pureed black cherries help lower the fat content and add to the flavour too! A not too sweet cocoa frosting caps them off, and their tiny size keeps the guilt low too! A bonus is that all the cupcake prep can be done in a food processor
Number of Servings: 28

Ingredients

    Cupcakes
    --------------
    1/2 cup pitted black cherries
    3/4 tsp pure stevia powder
    1/2 cup coconut sugar
    2 tbsp olive oil (nothing too flavourful)
    1 tbsp balsamic vinegar
    1 tbsp vanilla
    1 cup tart cherry juice
    1 tbsp egg replacer powder
    1/4 cup cool coffee
    1 cup Kamut flour
    1/2 cup oat flour
    1/3 cup cocoa powder
    1 tsp baking soda
    1/2 tsp sea salt

    Frosting
    -----------
    2 tbsp vegan shortening/margarine (I like Earth Balance "Buttery" Sticks)
    1/2 cup raw cane sugar
    pinch sea salt
    1 tsp agave nectar
    1/2 tsp vanilla
    1/2 cup unsweetened cocoa powder
    3 tbsp plain, low fat soy milk
    28 vegan jumbo chocolate chips, for decorating (optional)

Directions

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.

Serving Size: Makes 28 mini-cupcakes (or 14 regular sized)

Number of Servings: 28

Recipe submitted by SparkPeople user JO_JO_BA.






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