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Wednesday, November 6, 2013

Muddy Mississippi Cupcake




What you need:
Cupcake:
1/2 cup almond meal/flour

1/3 cup coconut flour
1/4 cup pure baking cocoa
1/4 cup ***vegan buttermilk*** (1 tsp vinegar in 1/4 measuring cup, fill the rest of the way with almond milk, mix)
1/2 cup melted coconut oil, organic, unrefined
2/3 cup honey
1/2 tsp baking soda
2 tsp vanilla extract
3 eggs, organic, free range
1/8 cup warm water
1/8 tsp salt
1 cup mini marshmallows

Frosting
1/4 cup melted coconut oil
3 TBLS almond milk unsweetened, original
2 TBLS pure baking cocoa
1 cup powdered sugar
1/2 cup chopped walnuts

What you do:
Cupcake:
Melt oil and set aside to cool.
Add all dry ingredients in a bowl (except marshmallows)
Add all wet ingredients in a separate bowl (except oil.)
Pour wet ingredients into dry, mix.
Slowly mix in oil.
Pour into lined cupcake pan.
Bake on 325 for 20 to 30 minutes. Check with toothpick.

While cupcakes are baking, make frosting.

Frosting:
Add all ingredients, except walnuts, in a bowl.
Mix well.
Fold in walnuts.

*Once cupcakes are baked, remove from oven and let cool until tops are cool to the touch.
Add marshmallows to top of cupcakes and pour about 1 Tbls spoon of frosting on each muffin.
Let cupcakes completely cool.
Enjoy!

Tip: If frosting stiffens while waiting for cupcakes to cool, heat in microwave for 10 seconds, then stir