Chocolate Cupcake with Strawberry Icing
Here’s what you’ll need:
1 Cup Hemp Milk
1 Cup Coconut Sugar OR 10 Pureed Dates
1/3 Cup Coconut Oil
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Pure Vanilla Extract
1/2 teaspoon Pure Almond Extract (optional, but awesome)
1 Cup Oat Flour and 1/2 cup of Coconut Flour
1/3 Cup Raw Cacao Powder
1 teaspoon Baking Soda
3/4 teaspoon Celtic Sea Salt
Make it
1. Preheat the oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (hemp 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, cacao powder, baking soda, and salt). Mix well, until the clumps are gone.
3. Spoon the batter into the 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 and a toothpick can pierce through without batter coming back at you. Allow to completely cool before frosting.
Directions for Strawberry Sauce Icing:
Puree 1 cup of fresh strawberries, and 4 dates, and add in 3/4 tablespoon of arrowroot to thicken – you can add more if needed but don’t go crazy so that it doesn’t change the flavor. This icing is more like a thick sauce than true icing. If you place it in the refrigerator first it will thicken up more, and then spread on cupcakes.
In Peace, Love, and Health,
Adita
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©Copyright 2022, Adita Lang
Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email me for more information: Info@AditaLang.com
