Cool Whip Cupcakes
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Cupcakes:
- ⅔ cup + 2 Tbsp. non-dairy milk
- ¼ cup maple syrup
- 1 tsp. apple cider vinegar
- 2 Tbsp. coconut oil
- 1⅓ cups brown rice flour
- 2 tsp. vanilla extract
- ⅓ cup cocoa or cacao powder
- 1 tsp. baking powder
- ½ cup dark chocolate chips
- ½ tsp. baking soda
Frosting:
- store bought non-dairy whip cream (try Soyatoo Rice Whip)
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.
- Combine milk and apple cider vinegar in a large bowl. Stir well and set aside until a few bubbles start to form. Next, add maple syrup, melted coconut oil, and vanilla extract. Stir well.
- Now combine remaining cupcake ingredients in the same bowl. Stir well until everything is combined and there are no powder pockets.
- Pour cupcake filling into muffin pan and bake for 20-22 minutes. Allow cupcakes to cool for 15-20 minutes.
- Top with whip cream as you are ready to eat (whip cream will melt if you put it on too soon)
