By We make these beautiful gift-worthy cupcakes only at Valentine’s Day… here’s the recipe for you to enjoy at home!
of course you can always order them here… www.karmabaker.com/shop/cupcakes
| Prep Time | 20 min |
| Cook Time | 25 min |
| Servings |
cupcakes
|
Ingredients
Chocolate Cake
- 2/3 Cups Organic Soy Milk may sub any dairy free milk
- 1 TBL Lemon Juice or Apple Cider Vinegar
- 1 Cups Organic Evaporated Cane Juice
- 1/3 Cups Organic Applesauce (unsweetened)
- 1/2 Cups Organic Coconut Oil
- 1 TBL Vanilla
- 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted
- 1/4 Cups Organic White Rice Flour
- 3/4 Cups Unsweetened Organic Cocoa Powder
- 1 1/2 TBL Aluminum Free Baking Powder
Chcoalte Glaze
- 2 cups Organic Powdered Sugar
- 1/3 cup Unsweetened Organic Cocoa Powder
- 2 TBL warm water
Ingredients
Chocolate Cake
Chcoalte Glaze
|
|
Instructions
- preheat oven 350 prepare cupcake pans with tall liners
- Measure out and combine vegan milk with lemon juice or cider vinegar. Let sit at least 25 minutes. Combine wet ingredients with dry. Blend for 2 minutes on low speed. Portion out batter into muffin liners 2/3rd full. Let sit for 10 minutes before going into the oven. Bake 20-25 minutes at 350, or until puffy and just done in the center.
- When cupcakes have cooled, core the center and fill with Cherry preserves. Cap the cupcake with the top of the core and cover with chocolate glaze. Set aside to dry.
- To make chocolate glaze: Slowly mix powdered sugar and cocoa powder with warm water. Stir until completely combined and smooth and shiny. If you need to add more liquid only add water a teaspoon at a time until the desired consistency is met.
- To make the chocolate swirl on top of the glaze, melt 1/2 a cup of chocolate chips in a piping bag and draw a swirl on each cupcake. Chill to set the chocolate.
Share this Recipe