Ryn's Recipes Revisited: Vegan Fudge Cupcakes

I love these cupcakes and since I have an extreme food allergies these are 100% soy and corn free!



 Ingredients:
1 c boiling water

1 c dates (dried)
1/4 c pineapple (dried)
1 t baking soda
1 c organic unbleached sugar

1/3 c organic canola oil

1/3 c + 2 T  organic rice milk

1 t vanilla *optional

2 c flour

2 1/2 T cocoa/chocolate powder

1/4 t salt

1/2 c nuts *optional





 Directions:
Pour boiling water over 1 c cut dates , pineapple and the soda.

Add organic unbleached sugar, oil, rice milk and vanilla.

Mix flour, cocoa, salt, nuts *optonal , into mixture.
Line cupcake tins with papers , spraying liners with a light coating of cooking oil to avoid sticking fill about 2/3 full.

Bake at 350 degrees for 16-20 minutes.

Makes 20 to 24 cupcakes.

Frost, if desired.



Vegan cocoa Frosting

ingredients:

Cocoa powder

Rice milk

Canola oil

Powder sugar

Salt

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