Finally an occasion to bake the gluten free, dairy free dark chocolate cake I purchased from Pure Pantry! To celebrate my sister's 30th birthday I baked these for her...and they turned out wonderfully! I decided cupcakes were more fun and portable than a whole cake.
Ingredients:
Chocolate Cupcakes:
1 package wholegrain Dark Chocolate Cake Mix from The Pure Pantry (mix is Free of gluten, refined sugar, dairy, soy , nuts and eggs)
3 large organic eggs
1 cup unsweetened almond milk
1/2 cup melted coconut oil
1 cup filtered hot water
Icing:
1/3 cup dairy free non-hydrogenated butter flavored shortening (Organic Spectrum)
1/2 cup raw agave nectar
1 cup raw cacao powder
1 tsp vanilla
2 tsp almond milk
Recipe:
Chocolate Cupcakes:Preheat over to 350 degrees.
Place the cake mix in a bowl.
In a small bowl blend together the eggs, almond milk and coconut oil.
Pour mixture into cake mix bowl and blend to combine.
Add hot water to cake mix and blend until combined.
Pour batter into cupcake cups about 3/4 full, and bake for about 28 minutes. (Check middle cupcake with a toothpick after 20 minutes. My oven needed the extra 8 minutes. When toothpick comes out clean...unless you add chocolate chips...then they are ready! Stab cupcakes in different areas if you do add chocolate chips to make sure the batter is actually done, and the melty stuff you see on the toothpick is indeed a chocolate chip.)
Icing:
With an electric mixer, blend the Spectrum Shortening until smooth. Add agave nectar and mix until well blended.
Sift in cocoa powder and blend on low speed.
Add vanilla.
Add one teaspoon of almond milk, and another if it's still seems too dry (I added 2 tsp).
I then added the ready icing to a plastic bag and cut off the tip to swirl on the cup cakes. They were Delicious!!
All ingredients for Cupcakes and icing. Not pictured is the Agave Nectar...shown below.
Blended wet ingredients for cupcakes
Mix wet ingredients with cake mix
Blend...then blend in hot water
Mixed batter is ready and smooth
Pour into cupcake cups...then stick in the over for 20-28 minutes)
All ingredients for the gluten free dairy free icing
Blend Spectrum shortening until soft
Add in the Agave Nectar and blend until mixed
Sift in the cocoa powder
Blend...then add in 1-2 tsp of almond milk
Icing is ready!
Swirl icing on cupcake
Ready to eat! Soo yummy hot!
Had to save the rest for my sister's birthday part.
