Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
single
Food Monster

Vanilla-Agave Cupcakes with Chocolate Mesquite Frosting [V, GF]

This cupcake is full of contradictions. The base is light, almost airy...yet moist. The frosting has a bold chocolate flavor...but with a surprisingly mild sweetness. Both are sweetened with agave nectar, which contributes an amazing richness but has a lower glycemic index than sugar. But the real secret ingredient? Mesquite powder! This superfood is packed with fiber, iron and protein, and has an addicting, caramel-like flavor. Perfect for Valentine's Day or any day. Get the gluten-free, vegan recipe below!

Vanilla-Agave Cupcakes with Chocolate Mesquite Frosting

This Recipe is :

Dairy FreeGluten FreeVegan

Serves

12

Ingredients

Cupcakes

  • 1/3 cup + 3 tablespoons brown rice flour
  • 1/3 cup + 2 tablespoons sorghum flour
  • 1/3 cup tapioca flour
  • 1/4 teaspoon xanthan gum
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup soy milk (or other non-dairy milk)
  • 1/2 teaspoon apple cider vinegar
  • 2/3 cup agave nectar
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Frosting

  • 1/2 cup soy margarine, softened to room temperature
  • 1/2 cup agave nectar
  • 2 teaspoons vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 cup mesquite powder (could also sub soy milk powder)

Preparation

Cupcakes

  1. Preheat oven to 325 degrees.
  2. Line 12 muffin tins with paper liners or grease lightly to prevent sticking.
  3. Whisk together dry ingredients in a large mixing bowl.
  4. Whisk together soy milk and vinegar in another large mixing bowl. Allow to sit for a few minutes. Stir in additional wet ingredients.
  5. Pour wet mixture into dry mixture and beat with an electric mixer just until combined.
  6. Divide batter evenly into 12 muffin tins (each should be about 2/3 full).
  7. Bake in preheated oven for 20 minutes. Cool on a wire rack before frosting.

Frosting

  1. Beat margarine and agave with an electric mixer until smooth.
  2. Add vanilla and cocoa powder and beat just until combined.
  3. Add mesquite or soy milk powder and beat until smooth and well-combined.
  4. Refrigerate frosting mixture (covered) for about an hour before frosting cupcakes.

 

 

Browse through recent recipes below:

Funky Fresh Oil-Free Sauces to Splash Over Salads and Pasta

Zucchini-Pasta-+-Creamy-Avocado-Cucumber-Sauce

5 Reasons Wild-Rice Rocks On a Gluten-Free or Grain-Free Diet

Wild-rice-pilaf-with-butternut-squash-cranberries-and-pecans

How to Use the 10 Healthiest Seeds

Raw-Vegan-Carrot-and-Flax-Crackers

5 Ways to Battle Those Cheese Cravings After You Go Vegan

Raw-Vegan-Creamy-Cheese-of-Mont-Saint-whole-finished-1066x800

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

One comment on “Vanilla-Agave Cupcakes with Chocolate Mesquite Frosting [V, GF]”

Sign on with:
Click to add comment
c
2 Years Ago

You proclaim that you have healthy recipes - but this is full of soy - check out the nasty stuff soy does to your body - especially cancer, and other things. My ND (she works at a cancer center) and endocrinologist are both highly against soy.


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×