Gluten free vegan cupcakes
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 166.0
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 64.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.0 g
View full nutritional breakdown of Gluten free vegan cupcakes calories by ingredient
Number of Servings: 20
Ingredients
-
125g dairy free spread
100g dark chocolate
.75 cup gluten free soy milk
.75 cup caster sugar
1 cup gluten free self raising flour
.5 cup gluten free plain flour
2T cocoa powder
Frosting
.25 cup caster sugar
50g dairy free spread
2T water
.75 cup icing sugar
2T cocoa powder
Directions
Preheat oven to 150 degrees.
Stir spread, chocolate, milk and sugar in mediuim saucepan over low heat until smooth. Transfer to a larger bowl and cool for 10 minutes.
Whisk in sifted flours and cocoa until smooth. Divide mixture into paper cases.
Frosting
Stir caster sugar, spread and water in a small saucepan over low heat until sugar dissolves. Combine sifted icing sugar and cocoa in a small bowl. Gradually stir in hot sugar mixture until smooth. Cover and refrigerate for 20 minutes.
Beat frosting until spreadable, spread on cooled cupcakes.
Number of Servings: 20
Recipe submitted by SparkPeople user KACINTIA.
Stir spread, chocolate, milk and sugar in mediuim saucepan over low heat until smooth. Transfer to a larger bowl and cool for 10 minutes.
Whisk in sifted flours and cocoa until smooth. Divide mixture into paper cases.
Frosting
Stir caster sugar, spread and water in a small saucepan over low heat until sugar dissolves. Combine sifted icing sugar and cocoa in a small bowl. Gradually stir in hot sugar mixture until smooth. Cover and refrigerate for 20 minutes.
Beat frosting until spreadable, spread on cooled cupcakes.
Number of Servings: 20
Recipe submitted by SparkPeople user KACINTIA.