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.
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.
