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Caption: COFFEE
CHOC CHIP cupcakes
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Caption: 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
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Caption: INGREDIENTS
(frosting)
2/3 cup coconut oil (not melted)
4 cups powdered icing sugar
60 ml strong instant coffee
10 ml vanilla extract
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Caption: Line pan with paper cupcake cups
{recipe yields 12 cupcakes}
Preheat oven to 160 degrees Celsius
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Caption: Sift dry ingredients together in a medium size bowl
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Caption: Add apple sauce, coconut oil, agave nectar and vanilla extract to dry ingredient and stir until combined
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Caption: Dissolve instant coffee in 100 ml hot water
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Caption: Add coffee mixture to batter and stir well until completely combined
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Caption: Combine lemon juice and 25ml warm water and add to batter.
Mix well.
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Caption: Add chocolate chips to batter and combine
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Caption: Pour batter into lined cupcake pan
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Caption: Bake for 25 minutes
Allow to cool completely on wire rack before frosting
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Caption: Sift powdered sugar and add to bowl of stand mixer with coconut oil
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Caption: Add vanilla and coffee and whisk on medium speed until combined.
If too soft, try refrigerating for 15 minutes.
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Caption: 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.
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Caption: "I gave up coffee. It's almost worse than giving up a lover" Sandra Bullock
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Caption: #stellersweets #stellerfood
#vegan #glutenfree
#the100dayproject
#100daysofveganbaking