Happy New Year Everyone!
I know I’ve been MIA for quite some time. Who knew editing a 400 page manuscript would take so long? Now that I’ve settled into my new job, I can’t wait to post fun recipes, re-connect, and check out your fabulous blogs.
I don’t know about you, but I have a terrible habit of not keeping my New Year’s resolution. This year, I hope to find a literary agent to represent my novel, Chasing Legends. I know the statistics of how impossible it will be. But as soon as I’m told I can’t do something, I go for it. And now that I’m posting my resolution online, I have to follow through with it. 🙂 I’m also making a resolution to drink lemon water in the evenings. I’ll post the recipe tomorrow. It’s something I know I can achieve every day.
I hope you reach for the stars this year too! On the days you want to give up, treat yourself to a brownie cupcake and celebrate what you’re trying to achieve.
Yield: 12 cupcakes Prep Time: 15 minutes Bake Time: 25 min
¾ cup brown rice flour
¾ cup gluten free all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 teaspoon baking powder
Pinch of fine sea salt
1 ½ cups maple sugar
1 cup unsweetened vanilla almond milk
1/4 cup unsweetened applesauce
½ cup extra light tasting olive oil**
2 fresh eggs**
1/2 carton of Original So Delicious Dairy Free Culinary Coconut Milk***
1/2 bag dark, non-dairy chocolate chips
1. Preheat oven to 325 degrees F. Line muffin pan with cupcake holders.
2. Over a large bowl, sift together the brown rice flour, GF all-purpose flour, and unsweetened cocoa powder with the baking soda and baking powder. Stir in the maple sugar and a pinch of fine sea salt.
3. In a separate medium-sized bowl, mix the wet ingredients with a wire whisk. Add the wet ingredients to the dry mixture and stir until the batter is smooth.
4. Pour the batter into the cupcake holders, and bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes completely cool on a wire rack.
5. While waiting for the cupcakes to cool, make the frosting by pouring 1/2 a carton of culinary coconut milk (full fat) and 1/2 a bag of semi-sweet chocolate chips into a double boiler pot. Melt the chocolate, stirring frequently. Let the frosting slightly cool before frosting the cupcakes.
* Make sure to use Extra Light tasting Olive Oil. It’s different than Extra Virgin Olive Oil and is wonderful to bake with.
** I was recently told by my doctor to include eggs in my plant-based diet. Because I don’t have access to fresh eggs like some of my friends do, I opt for Vital Farms Eggs. Pasture-raised hens make a difference in the egg’s flavor along with added health benefits for you and the hens.
***I started using culinary coconut milk and it works a lot better than regular coconut milk. It has the smooth consistency of heavy cream. If you can’t find culinary coconut milk, regular coconut milk will work as well. Simply chill a can of full-fat coconut milk in the fridge overnight. When ready to make the frosting, flip the can over and open with can opener. Pour out the water (you can save it for a smoothie). Scoop the solid white coconut cream into a pot. Add the chocolate chips into the pot as and gently melt the coconut cream and the chocolate chips over low heat.