We topped theses cupcakes with fresh strawberries and they were delicious!
Ingredients
1-3/4 cup freshly brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1-1/2 cup granulated sugar
2/3 cup coconut oil
1/4 cup cornstarch
2 tsp vanilla extract
1 tsp almond extract
2 cups all-purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
1/2 tsp salt
2 Tbp powdered sugar (for dusting)
Directions
Preheat oven to 325 degrees F.
Lightly grease 8- or 10-inch bundt pan.
Heat coffee in sauce pan over medium heat until simmering. Turn down heat and whisk in cocoa powder until dissolved. Remove pan from heat and let return to room temperature.
In a large mixing bowl, beat sugar, oil, and cornstarch until fully dissolved. Add extracts and chocolate mixture and stir well.
In small bowl mix flour, baking soda, baking powder, and salt. Add to the sugar and oil and beat until the batter is relatively smooth.
Pour batter into prepared pan or cupcake liners. Bake cake for 45-55 minutes; cupcakes for 15-20 minutes.
Remove pan from the oven and let cool for 20 minutes. Then invert the pan onto a serving plate and cool completely. Once cool, sift the powdered sugar over the top and enjoy!
Source: Adapted from Yoga Journal.
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