Mini Chocolate Cupcakes with Vanilla “Buttercream” Frosting

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March 13, 2017

Recipe by A Clean Bake

  • Cook: 10 mins

Ingredients

For the cupcakes

1 egg lightly beaten

1/2 cup beet puree

2 Tablespoons vegan butter substitute or coconut oil, melted

1/4 cup + 1 Tablespoon unsweetened coconut milk or almond

1/4 cup good quality maple syrup

1/2 teaspoon vanilla extract

3/4 cup gluten-free flour blend

2 Tablespoons coconut flour

2 Tablespoons good quality cocoa powder

2 1/2 Tablespoons powdered Stevia

Pinch salt

1 teaspoon baking soda

For the frosting

2 Tablespoons very ripe banana about 1/4 of a large banana, pureed until smooth

1/3 c . vegan butter-replacement spread like Smart Balance, softened

1 1/2 Tablespoons powdered Stevia or to taste

1 1/2 Tablespoons coconut flour

1/2 teaspoon vanilla extract

1/2 Tablespoon unsweetened almond or coconut milk optional

For garnish

Multicolored sprinkles optional

Directions

1For directions visit A Clean Bake

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