Ingredients
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1/2
-
1/2
-
1/4
-
6
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Vanilla Cupcakes With Chocolate Frosting, This Gluten-Free Vanilla Cupcake and Vegan Chocolate Recipe is one of my personal favorites View the full recipe and more like it at: elanaspantry com/2008/04/22/vanilla-cupcakes-with-chocolate-frosting/, 4 5 stars Wow these little vanilla cupcakes taste amazing even without frosting say DH and I They don’t have much coconut flour taste which is a good thing used egg-replacer and they didn’t rise at all but that may be why Again I made this quadruple batch and put it into a 9 by 13 pan which made little cake squares of which I frosted half and ate from the fridge cold Dont use white sugar or any olive oil as it what I had the second time and the flavour and texture was not as good used about 1/3 cup honey the first time to replace the agave which worked very well used regular sea salt and a canola oil to replace the grapeseed oil I have also tried Recipe #205618 which looks similar but these are far better Make sure to use a muffin tin for small cupcakes not huge muffins I may make these again and maybe next time I will try adding 1 1/4 Tbs very finely grated organic orange peel and leaving out the vanilla for an orange chocolate delight as Christianne mentioned she did on your blog Wonderful recipe
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Steps
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1
Done
|
In a Medium Bowl, Combine Coconut Flour, Salt and Baking Soda. |
|
2
Done
|
in a Small Bowl, Blend Together Eggs, Grapeseed Oil, Agave and Vanilla. |
|
3
Done
|
Mix Wet Ingredients Into Dry and Blend With a Mixer or Hand Blender Until Smooth. |
|
4
Done
|
Pour Batter Into Well Oiled Muffin Tins. |
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5
Done
|
Bake at 350 Degrees For 20 Minutes. |
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6
Done
|
Cool Completely. |
|
7
Done
|
Top With Chocolate Frosting. |
