At Bonfire we love to support great causes, and today is no exception. Check out this amazing recipe created by our very own Chiropractic Assistant at Browns Plains, Sara. Please enjoy the following easy-peasy vegan recipe to support the RSPCA on National Cupcake Day and the elimination of animal cruelty. Vegan Chocolate Cupcakes with Whipped Coconut Cream Frosting For the Cupcakes 1 cup almond milk 1 cup coconut palm sugar 1/3 cup coconut oil 1 tbsp apple cider vinegar 1 tbsp pure vanilla extract 1/2 tsp pure almond extract (optional, but awesome) 1.5 cups coconut flour 1/3 cup cacao powder, sifted 1 tsp baking soda 3/4 tsp pink salt For the cupcakes 1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (non-dairy milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two. 2. Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone. 3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool before frosting. Coconut Cream Whipped Frosting 1. Grab a can of full-fat can coconut milk 2. Place can in the fridge overnight. 3. Remove the chilled can from fridge and FLIP it upside down. 4. Open the can. 5. Pour the coconut liquid into another bowl. 6. Scoop the coconut cream into your chilled bowl and whip. 8. Add in a touch of sweetener (maple syrup, honey, ect) and vanilla extract and whip it again.
Posted on: Mon, 18 Aug 2014 06:08:22 +0000
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