The following is an expanded version of Bleacher Post’s article from October 25, 2017, with additional information and photos.
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Ingredients: 1 tablespoon butter 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/3 cup whole wheat flour 1/8 teaspoon baking soda 1/1 cup milk 2 tablespoons granulated sugar 1 tablespoon pure vanilla extract 1 egg 1/16 cup unsweetened almond milk 1/32 cup water, plus more if needed Directions: Preheat oven to 375°F.
Line a 9-inch baking pan with parchment paper.
In a medium bowl, whisk together the butter and flour.
In another bowl, combine the baking powder, salt, and pepper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy.
Add the flour mixture and beat until light and fluffy, about 3 minutes.
With the mixer on low speed, add the milk, sugar, and vanilla and beat to combine.
Gradually add the dry ingredients, one by one, and beat on low for 10 minutes.
The dough will be very soft.
Using a rubber spatula, transfer the dough onto a lightly floured surface and knead for about 1 minute.
Turn the dough out onto a floured counter.
Press it lightly with a rubber mallet.
Cut out circles about 2 inches in diameter and arrange them in the prepared baking pan.
Bake for 35 to 40 minutes or until lightly golden brown and crispy.
Cool for 5 minutes, then remove from the baking pan and let cool for 5 more minutes.
Transfer to a wire rack to cool completely.
The next step is to assemble the cupcakes.
Fill each cupcake cup with the filling and gently press down the edges.
Remove the sides of the cupcake and transfer to a clean bowl.
Using two spatulas, roll the cup cake out to about 2-inch intervals.
Press firmly with the back of the spatula to form a 1/12-inch thickness.
Repeat with the remaining cupcake batter, pressing gently to form 1/6-inch thick edges.
Use a rubber stylus to smooth the tops and bottoms.
Transfer the cup cakes to a cake stand and let stand for 10 to 15 minutes.
Cool completely on a wire racks.
The cupcakes are ready when a skewer inserted into the center comes out clean and ready to use.
Recipe Notes: If using unsweetening almond milk, it can be substituted with 1 tablespoon of regular almond milk.
This is optional.
If using granulated or unsweeten almond milk you can omit the sugar in this recipe and substitute 1 tablespoon with granulated almond milk instead.
If not using granular or unsubstituted almond milk and using milk of choice, you can use 1 tablespoon (50 mL) of milk of your choice.
The recipe does not include instructions for making your own almond milk at home.
This recipe is suitable for those who do not have access to an almond milk maker or a stand mixer.
For those who use a stand or electric mixer, you’ll want to make sure you use a food processor or blender for this recipe.
This cake is gluten free and low in fat.
Nutrition Facts Chocolate Vegan Cupcakes with Coconut Butter and Minty Vanilla Filling Amount Per Serving Calories 216 Calories from Fat 54 % Daily Value* Total Fat 5g 8% Saturated Fat 2g 10% Polyunsaturated Fat 0g Monounsaturated Fat 1g Cholesterol 17mg 5% Sodium 813mg 39% Potassium 835mg 27% Total Carbohydrates 11g 5% Dietary Fiber 4g 16% Sugars 2g Protein 3g 6% Vitamin A 11.5% Vitamin C 13.2% Calcium 17.7% Iron 14.9% * Percent Daily Values are based on a 2000 calorie diet.