INGREDIENTS {cupcakes} 1 3/4 cups gluten free flour {with xanthan gum} 2 1/4 tsps baking powder 1/2 tsp baking soda 1/4 tsp salt 120 ml apple sauce 175 ml agave nectar 100 ml coconut oil 10 ml vanilla extract 100 ml hot water 30 ml instant coffee granules 25 ml warm water 5 ml lemon juice 60 ml dark chocolate chips

INGREDIENTS (frosting) 2/3 cup coconut oil (not melted) 4 cups powdered icing sugar 60 ml strong instant coffee 10 ml vanilla extract

Line pan with paper cupcake cups {recipe yields 12 cupcakes} Preheat oven to 160 degrees Celsius

Sift dry ingredients together in a medium size bowl

Add apple sauce, coconut oil, agave nectar and vanilla extract to dry ingredient and stir until combined

Dissolve instant coffee in 100 ml hot water

Add coffee mixture to batter and stir well until completely combined

Combine lemon juice and 25ml warm water and add to batter. Mix well.

Add chocolate chips to batter and combine

Pour batter into lined cupcake pan

Bake for 25 minutes Allow to cool completely on wire rack before frosting

Sift powdered sugar and add to bowl of stand mixer with coconut oil

Add vanilla and coffee and whisk on medium speed until combined. If too soft, try refrigerating for 15 minutes.

Place frosting in piping bag and frost as desired. Try to frost as fast as possible, as frosting will start to melt if handled with warm hands.

"I gave up coffee. It's almost worse than giving up a lover"

Sandra Bullock

#stellersweets #stellerfood #vegan #glutenfree #the100dayproject #100daysofveganbaking

Share This Story


get the app