CHOCOLATE CUPCAKES
What you'll need . . .
- 1-1/2 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1-1/2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
Method . . .
- Preheat oven to 350 degrees F. Line cupcake pan with liners. Set aside.
- Combine the dry ingredients (flour, cocoa powder, baking soda, sugar, and salt). Set aside.
- Combine wet ingredients (oil, vinegar, vanilla, and water). Pour wet ingredients into the dry and fold until just combined.
- Fill up liners equally (they won't be entirely full because you still need to add the banana mixture) and set aside.
- Make the banana mixture.
BANANA FILLING
What you'll need . . .
- 2 bananas, mashed
- 1/2 cup coconut flour
- 1/4 cup canola oil
- 1/2 teaspoon baking soda
- 1/2 cup water
- 1/2 teaspoon vanilla
- 1 tablespoon white vinegar
- Chocolate chips
Method . . .
- Mash the bananas. Then all all other ingredients and combine with a fork.
- Just keep mashing/combining until smooth.
- Then add a dollop into the center of each cupcake (you haven't baked them at this point).
- Add chocolate chips into the center of each and press down with your finger. Smear a bit of the chocolate batter over the top (to prevent the banana part from burning).
- Place in the oven (again, at 350 degrees F) for 10 minutes. Then rotate 180 degrees. Bake for another 10 minutes, until lightly golden.
- Make frosting and let cupcakes cool.
PEANUT BUTTER FROSTING
What you'll need . . .
- 1/2 cup creamy peanut butter
- 1/4 cup virgin coconut oil
- 1 cup powdered sugar
- 2 to 3 tablespoons vanilla Greek yogurt
Method . . .
- Throw all ingredients into the bowl on an electric mixer.
- Use the whisk attachment to combine all ingredients until you reach your desired consistency (stiffer frosting, less yogurt . . . more yogurt, softer frosting).
- Frost your cupcakes when they have cooled. Keep refrigerated. Should last for up to four days if stored correctly. If they last that long!
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