Dozen Organic Chocolate Cupcakes: Yields ~ 12 chocolate cupcakes or 2 thick 6" cake layers (creams, fillings not included)
What you need – we recommend organic ingredients. Use what you have available.
- 1/2 cup organic brazil nut (or other plant) milk
- 1/2 cup organic apple sauce
- 2 Tablespoons + 2 teaspoons organic extra-virgin olive oil
- 1 teaspoon organic apple cider vinegar
- 1/4 teaspoon organic vanilla extract
- 2 Tablespoons + 2 teaspoons Spring/Filtered water (to mix with flax egg)
Procedure –
- Separately prepare the flax egg in a small bowl by mixing ground flax (included in a separate container within mix) + water into a slurry. Let sit for 10 minutes.
- Melt chocolate chips on a double-boiler at low-medium heat. (Or microwave 20 seconds at a time until melted. Do not burn chocolate!)
- Mix wet ingredients together.
- Add dry ingredients to wet ingredients and mix thoroughly.
- Add in flax egg.
- Evenly divide batter into lined cupcake pan, filling about 3/4 to the top
- Bake in at 350 degrees Fahrenheit for 18 minutes. (until the batter rises)
- Decorate with your choice of creams and fillings (not included).
Organic Vegan Gluten-Free Chocolate Cupcake Mix
$55.00Price
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