These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from cooks.com I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.
INGREDIENTS:
1 cup all purpose flour
1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil
1/4 cup all natural unsweetened applesauce
1 cup water
1 teaspoon white vinegar
1 tsp pure vanilla extract
DIRECTIONS:
Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is! I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.
Nutrition: 12 cupcakes
Calories Per Serving: 135.20 without frosting.
Total Fat: 5.1 grams
Saturated Fat: .6 grams
Polyunsaturated Fat: 1.4 grams
Monounsaturated Fat: 2.8 grams
Cholesterol: 0 mg
Potassium: 53.4 mg
Sodium: .8 mg
Total Carbs: 21.9 grams
Dietary Fiber: 1.8 grams
Sugars: 8.9 grams
Protein: 2.2 grams