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!
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (543g) | ||
Recipe Makes: 2 | ||
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Calories: 1454 | ||
Calories from Fat: 1123 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.8g | 166 % | |
Saturated Fat 103.4g | 517 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 721.5mg | 25 % | |
Potassium 2052.8mg | 54 % | |
Total Carbohydrate 117.4g | 35 % | |
Dietary Fiber 42.7g | 171 % | |
Sugars, other 74.7g | ||
Protein 23.8g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1454
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