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R E C I P E S<br />
INSTRUCTIONS:<br />
Chocolate Ganache Frosting<br />
In a pot, heat full-fat coconut milk over medium<br />
heat until it begins to simmer. Turn off the burner<br />
and move the pot to a cool burner.<br />
Add in the chocolate chips and stir until the<br />
chocolate is completely melted and the mixture is<br />
smooth.<br />
Transfer the chocolate mixture to a cool bowl and<br />
place it in the fridge for at least 1 hour to thicken<br />
while you work on your cupcakes.<br />
Yield: One 12-inch Pizza<br />
Time: hr min<br />
Chocolate Cupcakes<br />
Total 30 2<br />
1. Preheat the oven to 350 degrees F.<br />
2.<br />
Brew coffee, set aside to cool.<br />
Wet mixture:<br />
Prepare dairy-free buttermilk by mixing the<br />
coconut milk and apple cider vinegar in a small bowl.<br />
Set aside.<br />
In a large mixing bowl, beat the eggs, coconut sugar,<br />
coconut oil, and vanilla together. The texture should<br />
be light and creamy. You may use an electric beater<br />
if you have one.<br />
Add the dairy-free buttermilk to the large mixing<br />
bowl and beat again to incorporate.<br />
Dry mixture<br />
a. In a medium bowl, thoroughly combine the<br />
almond flour, tapioca flour, cacao powder,<br />
baking powder, and baking soda.<br />
1. Fold the dry mixture into the wet mixture until<br />
there are no clumps. It is important to not over mix.<br />
2. Pour in warm coffee. Using a silicone spatula, fold<br />
the coffee into the mixture.<br />
3. Line a muffin pan with cupcake liners. Using an ice<br />
cream scoop, pour cupcake batter into the lined<br />
muffin pan. If any batter remains, go back and<br />
evenly distribute the remaining batter.<br />
4. Bake in the oven for 15-18 minutes. Allow cooling<br />
before icing.<br />
BY: PAIGE COURTIER<br />
Prep Time: 2 hr 15 min<br />
19
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