Today, one of my best friends Nicole and I finally decided to finally have our long talked-about "baking day!" After an awesome morning hike at Vasquez Rocks County Park, We went to the local health food store, "The Whole Wheatery" to pick up a few ingredients... vegan carob chips & vegan margarine. Then we headed into the kitchen and came up with some DELICIOUS gluten-free, dairy-free cupcakes... topped with vegan icing!
These will definitely be made again!
Recipe adapted from Vanilla Cupcakes from "Cooking with Coconut Flour"
- 6 tablespoons vegan margarine (original recipe called for butter)
- 6 eggs
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/2 c. Earth Balance
- 2 c. of powdered sugar
- 1 tsp. vanilla
- 1 1/2 T of almond milk
*Notes to self:
-Make the reduced sugar version of the cupcakes, which calls for just 3 tablespoons of sugar, 1/4 teaspoon powdered stevia (or perhaps agave instead?), and 2 tablespoons of coconut milk.
-Find substitution for eggs...
-Search for more cupcake recipes to try! :)