When I saw this recipe on wholehearted eat’s I knew it would be trouble for me…
Cupcakes for two…
Chocolate cupcakes whipped up in minutes, dairy free, gluten free and refined sugar free..
Enough for two or just enough for me because I’m just that kinda girl.
Oh and even better is that the recipe measurements are in tablespoons and made with everything I had in my cupboard. In my little mind this means recipe perfection. It’s a zero fuss, fast recipe and when chocolate is involved that’s a truly excellent combination.
You could use different flours or vegetable oil and if you wish you can leave out the almond but I do love it in my bakes, plus these can also be enjoyed without frosting if your in a hurry or trying to be saintly.
Basically this is a complete danger zone recipe as it mean’s I’ll be baking cupcakes all the time..
*Bad day – Cupcakes
*RUNger – Cupcakes
*Midnight Treat – Cupcakes
You follow?
Guilt Free Chocolate Cupcakes For 2
Cupcakes
1 Tablespoon rice flour
1 Tablespoon quinoa flour
1 teaspoon ground almond
1 Tablespoon coco powder
4 Teaspoons coconut oil
4 Tablespoons nut milk
1 Tablespoon date syrup (can sub argave or honey but honey has a lot of sugar)
Pinch of baking powder
Slash of vanilla essence
Frosting
1 Tablespoon coconut oil – (partly melted)
1 Teaspoon coco powder
1 Teaspoon almond milk
1 Tablespoon date syrup (can sub honey or argave)
Method
In a mixing bowl blend together all of the ingredients until a cake batter forms, then fill two cupcake cases with the batter and bake at 200 degree’s for 18-20 minutes depending on your oven.
For the frosting..
Blend together the ingredients until a smooth frosting form’s and top the cooled cupcakes with this dreamy topping.
Serve – Enjoy – Make More – Become Addicted
Katie
x
