Double Chocolate Cupcakes

Directions

• Preheat oven to 350F.
• In a small bowl, mix together the soy milk and apple cider vinegar and set aside for 15 minutes to thicken.
• In a large bowl, add in sugar and coconut oil and whisk until melted. Add in the remaining wet ingredients; eggs, applesauce, vanilla, and thickened soy milk mixture. Mix everything together well with a hand mixer or whisk.
• Using a strainer, sift the dry ingredients; gf flour, almond flour, baking powder, baking soda, salt and cacao powder into the wet mixture. Combine with a spatula until smooth.
• Fold in chocolate chips.
• Line cupcake baking tray with cupcake liners and spoon in batter evenly (about 2/3 thirds of the way up) into each liner.
• Bake in the oven for 20-25 minutes or until a toothpick comes out of the center clean.
• Once baked, remove from the oven and cool on a cooling rack. Make sure cupcakes are completely cooled before icing them.
• ***Once completely cooled, you can go ahead and ice your cupcakes with the cashew buttercream recipe below, and sprinkle on some natural food dye sprinkles.

Pink Cashew Buttercream Frosting

Directions

• In a high speed blender, add in all your ingredients starting with the liquid to help it blend better. It’s usually best to start with half the soy milk and then add in more if needed depending on your blender. I used the full ½ cup in this recipe.
• Blend until silky smooth, usually 30-60 sec, but keep an eye on it.
• Transfer buttercream to a glass bowl, cover with plastic wrap and place in freezer for 1 hour to chill.
• Remove from freezer and whip the cashew buttercream with a hand mixer for about 5-10 sec until light and fluffy.
• You can cover and store the buttercream in the freezer until ready to use, just be sure to give it a quick mix with the hand mixer before frosting your baked goods.
• This recipe makes enough to generously ice 12 cupcakes very high or lightly ice 24 cupcakes.