Ingredients
Serves: 11 cupcakes
Prep Time: 20 mins
Total Time: 50 mins
2 flax eggs (2 Tbsp (9 grams) flax seed meal + 5 Tbsp water)
scant 1/2 cup (115 grams) Almond Breeze Unsweetened Original Almond Milk + 3/4 tsp apple cider vinegar
1 1/2 tsp baking soda
1/4 cup + 1 Tbsp (73 ml) maple syrup or agave nectar (sub honey if not vegan)
1/3 cup (77 grams) cane or granulated sugar
1/4 cup (63 grams) melted coconut oil or vegan butter (such as Earth Balance)
1 cup (~243 grams) beet puree (or sub butternut squash, applesauce, or another hearty fruit puree with varied results)
1/4 tsp sea salt
1/2 cup (35 grams) unsweetened cocoa powder (if clumpy, sift)
1/2 cup (59 grams) almond meal (finely ground)
1/4 cup (25 grams) gluten free oat flour
3/4 (100 grams) gluten free flour blend (*see notes)
1/2 cup (120 grams) Almond Breeze Unsweetened Original Almond Milk
1 1/4 cup (230 grams) dairy free dark or semi-sweet chocolate, chopped
1/2 cup (113 grams) vegan butter, softened and cut into Tablespoon-sized slices
1 1/4 - 2 cups (~150 - 250 grams) powdered sugar
Preparation
