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Saintly Sweet Chocolate - Cherry Cupcakes Recipe

  • 28servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cupcakes

  2. 1/2 cup pitted black cherries

  3. 3/4 tsp pure stevia powder

  4. 1/2 cup coconut sugar

  5. 2 tbsp olive oil (nothing too flavourful)

  6. 1 tbsp balsamic vinegar

  7. 1 tbsp vanilla

  8. 1 cup tart cherry juice

  9. 1 tbsp egg replacer powder

  10. 1/4 cup cool coffee

  11. 1 cup Kamut flour

  12. 1/2 cup oat flour

  13. 1/3 cup cocoa powder

  14. 1 tsp baking soda

  15. 1/2 tsp sea salt

  16. Frosting

  17. 2 tbsp vegan shortening / margarine (I like Earth Balance "Buttery" Sticks)

  18. 1/2 cup raw cane sugar

  19. pinch sea salt

  20. 1 tsp agave nectar

  21. 1/2 tsp vanilla

  22. 1/2 cup unsweetened cocoa powder

  23. 3 tbsp plain, low fat soy milk

  24. 28 vegan jumbo chocolate chips , for decorating

Instructions Jump to Ingredients ↑

  1. Cupcakes Preheat the oven to 350F and grease 28 mini-muffin cups lightly In a food processor, puree the cherries, stevia, coconut sugar, oil, vinegar, vanilla and cherry juice until smooth.

  2. Mix together the egg replacer powder and coffee, then add to the processor and blend in.

  3. Add flours, cocoa powder, baking soda and salt and pulse in until combined, but don't "whip" it.

  4. Bake mini-cupcakes 15-16 minutes and cool completely in the tins (regular cupcakes take about 22 minutes).

  5. Frosting In a bowl, beat together vegan shortening/margarine, sugar, salt, agave and vanilla until smooth and fluffy.

  6. Add the cocoa powder and beat in, followed by the soy milk (you may need more or less, add slowly!).

  7. Spread frosting on cooled cupcakes (be careful, they're crumbly!) and top with chocolate chips.

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