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on April 28, 2012

For the cupcake portion I started out with the fabulous Wacky Cake recipe and made a few tweaks.  🙂

In a bowl…

  • 1.5 cups of all purpose GF flour*
  • 1/2c of brown sugar (we use less)
  • 1/4c of unsweetened coconut
  • 5tbsp of dark cocoa powder (we use camino)
  • 1tsp baking soda
  • 1/2tsp sea salt
  • 5 generous tbsps of melted coconut oil
  • 1tbsp of apple cider vinegar
  • 1tbsp of good vanilla
  • 1c of water (not too cold or it will solidify the coconut oil!)

* I had originally tried to use one cup of GF flour and half a cup of coconut flour but it didn’t turn out as well as I had hope… they weren’t terrible, but they weren’t ‘perfect’.  🙂   Coconut flour testing continues….  🙂

Mix all of the above ingredients, pour into your mini cupcakes cups and bake at 325 for 15 (ish) minutes… not all ovens are the same!

Let these cool completey before decorating.

For the icing…

I’ve NEVER measured while making the icing, I always just have three ingredients on hand and add as needed.

With a hand mixer (or your KitchenAid) start with…

  • 1/4c of earth balance
  • 2c of organic icing sugar*
  • 2tbsp of soy milk (or the non-dairy milk of your choice)
  • splash of good vanilla extract (coconut would be SO good too!)

* We prefer organic icing sugar mainly because it’s made with tapioca starch rather then corn starch.  Tapioca comes from the cassava root and cornstarch…well, that obviously comes from corn.

Start by mixing the earth balance until it’s smooth and creamy… keep mixing and add your icing sugar slowly… keep mixing and add your milk.

Now, this could be the perfect balance for you… but if you want/need it to be thicker, add more icing sugar… if you want/need it to be thinner, add a bit more soy milk.

Icing is kind of like art… you can never really mess it up.  🙂

Happy Saturday!

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