PS Birthday Cupcakes
Chef: Lauren Bernick, Well Elephant
Makes: 12 cupcakes
Prep Time: 25 min
Cook Time: 17-22 min
Total Time: 47 min
INGREDIENTS
Cupcakes
1 ½ c flour (spelt, oat, buckwheat, white wholewheat, or any combination)
¼ c cacao
¾- 1 c date paste (Amyinthekitchen.com/date-paste) or ¾ c maple syrup
1 t baking soda
½ t salt
1 c brewed coffee
2 T white vinegar
2 t vanilla extract
½ c unsweetened applesauce
Frosting
½ pkg organic silken tofu
¼ c cacao
¼ plant milk
1 c date paste
DIRECTIONS
Cupcakes
Preheat oven to 350 F with rack in the middle. Prepare the muffin tin with cupcake liners.
In a large bowl, vigorously whisk together flour, cacao, baking soda, and salt until there are no lumps.
Make date paste for the cupcakes and frosting. Separate into designated amounts.
In a separate bowl, mix the coffee, vinegar, vanilla extract, date paste or maple syrup, and the applesauce.
Pour the wet ingredients into the dry ingredients and stir until they just come together.
Ladle the batter into the cupcake liners and cook for 18-22 min, until a butter knife inserted into the center of a cupcake comes out clean. Do NOT over-cook. Test at 17 min.
Remove from the oven and let cool in the pan for 5 min. Transfer to a cooling rack. Once cool, you can eat plain or coat with frosting.
Frosting
Put all the ingredients into a high-speed blender and blend until creamy. You may have leftover frosting. It makes a great “chocolate pudding”. Refrigerate cupcakes once frosted. As you are ready to eat them, let them come to room temperature for about 15 min.
Birthday Cupcakes adapted from “Simply Recipes”
“No one can become a well-balanced herbivore on their own...we need the support of our "herd”. Learn more about Lauren at Well Elephant and Instagram, Facebook, where she shares her recipes, menus, resource, and videos to help support each of us to health.