Vanilla and Chocolate Cupcakes

These are fantastic gluten-free cupcakes!!

  • 3 oz (about 1/4 cup) chocolate
  • 4 eggs
  • 1 1/3 cup almond milk
  • 1 TB vanilla
  • 1 1/4 cups maple syrup
  • 1/2 cups flax seeds
  • 1 1/2 cups of almond flour
  • 1 3/4 cups of cassava flour
  • 1 TB + 2 tsp baking powder
  • 1 tsp salt
  • 1 cup ghee, room temperature
  1. Preheat the oven to 350 degrees. Grease a cupcake tin or pull out your silicone cupcake molds.
  2. Melt the chocolate over a double boiler and set aside to cool.
  3. Combine eggs, 1 cup of milk, vanilla, maple syrup,and flax seeds in you vitamix. Blend until completely homogenous.
  4. Whisk together dry ingredients.
  5. Add butter and remaining 1/3 cup of milk to the dry ingredients and beat on medium (level 4 of a stand mixer) for about a minute, until mixture looks glossy. Stop beating and scrape down the bowl with a spatula. Add the egg mixture to the batter in 2 additions, beating 30 seconds on medium after each addition. Be sure to scrape the batter with a spatula in between each addition.
  6. Pour half of the batter in a clean bowl.
  7. Fold the melted chocolate into one of the batters. You now have two batters: vanilla and chocolate.
  8. Fill cupcake tins or silicone molds with the two batters.
  9. Bake 350 degrees for 25 minutes.
  10. Remove from the oven and let sit for 5 minutes. Turn cupcakes out onto a cooling rack.
  11. Wait until they reach room temperature before icing.

*please use organic ingredients, if possible.

Frost with Coconut Cacao Peanut Butter Frosting.



These cupcakes= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes

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