Johnna's Favorite Chocolate Cupcakes
Courtesy of Johnna Perry, Culinary Coach
Makes 18 regular sized cupcakes
1 cup of Johnna's Gluten-free flour blend
1 cup of almond meal
2 cups of blonde coconut sugar
2/3 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. fine sea salt
1 tsp. guar gum
2 T. flax meal, added to 6 T. hot water to make a slurry (this is an egg replacement)
1 container, 6 oz., So Delicious Greek Style Vanilla cultured coconut milk (yogurt)
1 1/4 cups So Delicious unsweetened coconut milk or unsweetened almond milk
1/2 cup grapeseed oil
2 T. vanilla
2 tsp. instant coffee
Preheat oven to 350 degrees. Line muffin tins with liners for 18 cupcakes.
In bowl of stand mixer, mix the flax meal slurry, So Delicious cultured coconut milk (the yogurt-y stuff), coconut milk, grapeseed oil, vanilla extract and instant coffee. Mix just until well combined.
In a separate mixing bowl, whisk together gluten-free flour blend, almond meal, coconut sugar, cocoa powder, baking powder, baking soda, salt and guar gum.
Add 1/3 of the dry ingredients to the wet ingredients in the stand mixer bowl. Mix on low until combined. Repeat two more times, incorporating the dry ingredients into the wet.
Fill each well of the muffin tins with a scant 1/3 cup of batter. Place in oven that has been pre-heated to 350 degrees. Close the door. Turn the temperature down to 325 degrees. Bake for 20-22 minutes. A cake tester or toothpick inserted in the center will come out clean when they are done. (The temperature instructions will result in a slightly better dome on top of the cupcake. If you like a very flat or concave cupcake top, bake at 350 for 18-20 minutes.)
4 ripe avocados
2 T. coconut oil
1 pound medjool dates, pitted
¼ cup cocoa powder
¼ cup coconut nectar, honey, maple syrup or raw agave
2 tsp. vanilla bean paste
¼ to ½ cup So Delicious unsweetened coconut milk or unsweetened almond milk
In food processor, place dates and process until finely chopped. They will turn into a ball of date paste in the food processor.
Slice the avocados in half carefully. Remove the pit and spoon out the fruit. Place the fruit into the bowl of the food processor.
Add the cocoa powder, coconut oil, agave nectar and vanilla bean paste to the food processor. Process until smooth, at least a few minutes.
Slowly add in milk, until desired frosting consistency is reached. Pipe or frost with a knife onto cupcakes.
This frosting is best kept refrigerated.
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