Ingredientes para Vanilla Cupcakes With Chocolate Frosting
- 1 ½ cups gluten-free coconut flour
- Sea Salt
- 1 teaspoon baking soda
- 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
- ⅓ cup grapeseed oil
- Agave Nectar
- Vanilla Extract
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Como fazer Vanilla Cupcakes With Chocolate Frosting
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups gluten-free coconut flour, ½ teaspoon salt, and 1 teaspoon baking soda.
- In a separate bowl, whisk together 2 large flax eggs (2 tbsp flaxseed meal + 6 tbsp water), ⅓ cup grapeseed oil, ½ cup agave nectar, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer or stand mixer until just combined. Do not overmix.
- Fill each muffin liner about ¾ full with batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite vegan chocolate frosting (recipe may be found on the original site). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
5g
Carbs
0g
