Vegan Low Fat Chocolate Cupcakes
- 1 cup Unsweetened Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 Tablespoon Fat Free Nayonaise
- 3 Tablespoons Applesauce
- 2/3 cups Sugar
- 1 teaspoon Each Vanilla And Coffee Extracts
- 2 teaspoons Instant Coffee Granules
- 1-1/4 cup White Whole Wheat Flour
- 2 Tablespoons Cocoa Powder
- 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cornstarch
- 1/2 teaspoons Salt
- 1/4 cups (or More) Chocolate Or Carob Chips
- Preheat your oven to 350F. Line your muffin tin with 12 cupcake liners. In a medium-sized mixing bowl pour in your milk and vinegar to let it curdle. Then add in the Nayonnaise, applesauce, sugar, extracts, and instant coffee. Whisk together until combined. Add in your dry ingredients and stir until just mixed. Fold in your chips then scoop into your cupcake liners (I use a 1/4 cup sized ice cream scoop). Bake for 20-25 minutes, and enjoy!
milk, apple cider vinegar, nayonaise, applesauce, sugar, vanilla, coffee, flour, cocoa, baking powder, baking soda, cornstarch, salt, ubc
Taken from tastykitchen.com/recipes/desserts/vegan-low-fat-chocolate-cupcakes/ (may not work)