Simply the best, most luscious cupcakes you'll ever eat! No one will believe you when you tell them they are vegan, gluten free, refined sugar free!
Yield: 2 Ready in 45 minutes
8 people trying soon
|1/4 cupGarbanzo bean-fava bean flour; available in natural store|
|1/2 cupPotato starch; NOT potato flour|
|1 cupUnsweetened cocoa|
|2 teaspoonBaking Powder|
|1/2 teaspoonBaking soda|
|1/2 teaspoonxanthan gum|
|1 cupCoconut oil; can use any veg oil|
|1/3 cupAgave nectar; can use honey|
|3/4 cupUnsweetened applesauce|
|1 cupHot water or coffee|
Chocolate Cupcakes Preparation
Heat oven to 325. Line 24 muffin holes with papers (mine are small so it made 28 FULL cupcakes).
In a medium bowl, whisk dry ingredients. Add wet. Stir until smooth.
Pour 1/3 c. batter into each cup until almost full.
Bake 22 minutes, roate 180 degrees after 15 minutes.
Let stand in tins for 20 minutes on a wire rack. Then remove and cool compeltely before frosting, if desired.
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