2flax eggs(2 tbsp or 12 g ground flax + 6 tbsp or 90 mL water)
1/2cup (99 g)white sugar
1/2cup (99 g)brown sugar
1/4cup (80 g)almond butter
2tspvanilla extract
2/3cup (120 mL)buttermilk(all plant-based milk with about 1 tbsp apple cider vinegar)
Low Sugar Chocolate Icing
1cancoconut creamchilled overnight
1/4cup (30 g)icing sugar
1tspvanilla extract
1/8cup (50 g)cacao powder
Instructions
Preheat oven to 350F.
In a bowl combine the flour, cacao powder, baking powder, baking soda and salt. Mix until incorporated.
In another bowl combine both sugars, almond butter and vanilla extract. Cream together. Add the buttermilk and flax eggs and mix until combined.
Slowly add dry mixture to the wet mixture and mix until just combined.
Line a cupcake tin with liners and using an ice cream scoop the batter into each cupcake. This helps keep the cupcakes even.
Bake for about 18-20 minutes or until you lightly press the cupcake with your finger and it bounces back. Remove from the oven and allow to cool completely.
To make the icing: In a stand mixer add coconut cream, icing sugar and cacao powder. Whisk until fluffy. Add vanilla and mix until combined. Store in fridge until ready to use. Do NOT ice your cupcakes while they are still work. It will melt and slide off.