Saintly Sweet Chocolate - Cherry Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Cupcakes--------------1/2 cup pitted black cherries3/4 tsp pure stevia powder1/2 cup coconut sugar2 tbsp olive oil (nothing too flavourful)1 tbsp balsamic vinegar1 tbsp vanilla1 cup tart cherry juice1 tbsp egg replacer powder1/4 cup cool coffee1 cup Kamut flour1/2 cup oat flour1/3 cup cocoa powder1 tsp baking soda1/2 tsp sea saltFrosting-----------2 tbsp vegan shortening/margarine (I like Earth Balance "Buttery" Sticks)1/2 cup raw cane sugarpinch sea salt1 tsp agave nectar1/2 tsp vanilla1/2 cup unsweetened cocoa powder3 tbsp plain, low fat soy milk28 vegan jumbo chocolate chips, for decorating (optional)
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.
--------------
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.
Nutritional Info 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
Member Reviews