As we mentioned in our bio, food is a love language for us. I spent an entire day creating these cupcakes for my Mother-in-law; She is extremely appreciative of homemade food and baked goods, so I decided I would send my birthday love through a tasty treat.
Cookie Dough Balls
Ingredients
1 3/4 cup oat flour
1/2 cup almond flour
1/8 cup coconut sugar
6 tablespoon coconut oil
4 tablespoons almond milk (I use unsweetened)
2 teaspoon pure vanilla extract
Pinch of salt
2-3 tablespoons mini dark chocolate chips (I use vegan enjoy life brand)
Directions
Line a baking sheet with parchment paper.
Place dry ingredients into a bowl with a stand mixer (or hand mixer) and combine. Add in the wet slowly ending with the chocolate chips.
Roll into small balls, approximately the size of 2 tablespoons. This should make approximately 27-30 balls. Place on the baking sheet and freeze. Once frozen transfer to a bag and keep frozen until use.
Chocolate Cupcakes
Ingredients
Dry
1 1/2 cups all purpose flour ( OR - GF 1:1 baking flour)
1 cup Sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon instant coffee
Wet
3/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1 flax egg
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
1/2 cup almond milk, unsweetened
1/2 cup boiling water
Directions:
Pre Heat Oven to 350 F. Line a cupcake pan with paper cups.
In a large bowl, combine all dry ingredients. In a medium bowl, combine all wet ingredients except the boiling water.
Pour the wet ingredients into the dry ingredients and stir well until combined. Add the boiled water and mix well.
Fill the cupcakes approximately halfway full. Drop in the frozen cookie dough ball and bake for 18-22 min until toothpick comes out clean. Let cool and transfer to a cooling rack to cool completely before icing.
When ready, Ice your cupcakes (Vegan icing recipe below) and top with sprinkles of choice and another frozen cookie dough ball.
*Note: Gluten free cupcakes do not last long, I suggest freezing right away once they are cooled. Defrost and ice them the day you will eat them (or eat within 2 days).
Vegan Icing
Ingredients:
1 cup vegan butter (cold)
4 cups icing sugar
6 tablespoons cashew cream
1 teaspoon pure vanilla extract
1/2 lemon, juiced
Directions:
In a stand mixer, whip the butter until soft. Add icing sugar followed by the rest of the ingredients in order. Put in fridge to to slightly stiffen for best icing results.
Enjoy xo