YOGA CUPCAKES

SERVES 34 MINI CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups all-purpose flour

1 cup sugar

1⁄3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp ground cinnamon

1⁄2 tsp salt

1 cup water

1⁄2 cup canola oil

2 tbsp white or apple cider vinegar

1 tbsp pure vanilla extract

FOR THE FROSTING

1 cup semisweet chocolate chips (dairy-free)

3 tbsp soy, almond, or rice milk

Fresh raspberries, for garnish

NUTRITIONAL VALUES

Calories: 127kcal
Fat: 3.5g (0.3g S.Fat)
Carbs: 21.9g
Protein: 2.3g
Sugar: 6g
Sodium: 74mg

METHOD

To make the cupcakes:
Preheat the oven to 180°C/350°F F. Line two 24-cup mini cupcake pan with 34 mini cupcake liners.

In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a separate bowl, combine the water, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cupcake liners about two-thirds of the way with batter. Bake for 12–15 minutes, or until a toothpick inserted into the center of the cupcake comes out clean with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:
In a double boiler or microwave, melt the chocolate chips and non-dairy milk. Whisk until the mixture is smooth. Top each chocolate cupcake with a thin layer of frosting and 1 fresh raspberry.

RECIPE NOTES

Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Before serving, thaw the cup cakes and frost them.