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!
For the 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
- Preheat oven to 325 degrees.
- Line 12 muffin tins with paper liners or grease lightly to prevent sticking.
- Whisk together dry ingredients in a large mixing bowl.
- Whisk together soy milk and vinegar in another large mixing bowl. Allow to sit for a few minutes. Stir in additional wet ingredients.
- Pour wet mixture into dry mixture and beat with an electric mixer just until combined.
- Divide batter evenly into 12 muffin tins (each should be about 2/3 full).
- Bake in preheated oven for 20 minutes. Cool on a wire rack before frosting.
For the 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)
- Beat margarine and agave with an electric mixer until smooth.
- Add vanilla and cocoa powder and beat just until combined.
- Add mesquite or soy milk powder and beat until smooth and well-combined.
- Refrigerate frosting mixture (covered) for about an hour before frosting cupcakes.
Yields 12 regular-sized cupcakes.