Today went a lot better than yesterday! 🙂
Can you guess why?
After wearing the thinking cap for the last few days, trying to come up with a recipe to bake with the girls for Valentine’s day, I decided on cupcakes!
It is always so hard to think of something to make healthy and sugar free for special occasions because usually Christmas or Valentine’s treats have so much sugar, fat or white flour. I thought first of brownies, cut into heart shapes, but I have already done a delicious whole wheat, sugar free brownie recipe. I also thought of cookies, but I have a million cookie recipes already too. I really wanted something different this time.
This recipe is just something I kind of made up as I went along. I made the chocolate cupcakes with whole wheat flour and pure maple syrup and then I was going to make an icing with icing sugar to go with them, but figured what was the point of putting icing sugar all over these healthy cupcakes? I then got crazy and created my own healthy icing made from pure maple syrup and pureed raspberries!
I am so excited about these cupcakes! They are healthy, delicious and oh, so beautiful! 🙂
Sugar Free Vegan Chocolate Cupcakes
A healthy, whole wheat and sugar free vegan chocolate cupcake!
Makes 18 cupcakes
- 2 1/3 cup whole wheat flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs (4 tablespoons ground flax seed + 6 tablespoons water)
- 3/4 cup pure maple syrup
- 2/3 cup sunflower oil
- 1 cup vegan buttermilk (see vegan buttermilk how-to)
- 1 tablespoon vanilla extract
- Preheat the oven to 350°F and line two muffin pans with 20 large baking cups.
- In a medium mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and sea salt.
- In a small mixing bowl whisk together the ground flax seed and water to make your flax eggs.
- Add the maple syrup, sunflower oil, buttermilk and vanilla to the flax eggs in the small mixing bowl and whisk until smooth.
- Add the wet ingredients to the medium mixing bowl with the dry ingredients and mix until just combined, careful not to over mix the batter.
- Spoon the cupcake batter into the baking cup lined muffin pan 3/4 of the way full.
- Place the cupcakes in the preheated oven to bake 15-18 minutes. Cupcakes are ready when a toothpick inserted comes out clean.
Allow to cool completely before icing.
Sugar Free Maple Raspberry Icing
A wholesome, sugar free icing with the flavor of raspberry and maple!
Makes about 2 cups of icing
- 1/3 cup raspberry puree (about 1/2 cup fresh or thawed frozen raspberries pureed in a food processor or mashed)
- 1/4 cup vegan margarine (see note)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla
- 1/2 cup whole wheat flour
Note: I have found that Earth Balance margarine is not the best to use for this recipe because it is more solid than regular margarine. If using Earth Balance margarine, allow it to soften before using in the recipe and after refrigeration, allow the frosting to soften a bit before spreading.
Whisk the pureed raspberries, margarine, maple syrup and vanilla together in a small bowl until smooth. Add the flour and whisk again until combined, smooth and thickened.
I am a genius!!! This icing turned out wonderfully and is very addictive.
I also had the idea of using my mini heart shaped fondant cutter to cut some strawberries into little hearts to put on top of the cupcakes. Just to make them even cuter! You could even top them with fresh raspberries.
Speaking of cute…
I picked up this cute little liquid measuring cup as a gift to myself. So much easier for measuring liquid tablespoon ingredients!
Since I am in such a happy and lovey mood today I thought it might be fun to have a little giveaway for my readers!
Leave a comment below telling me what your favorite recipe is on this blog for your chance to win one of these cute little measuring cups and a copy of Hearty Vegan Meals For Monster Appetites, by Celine Steen and Joni Marie Newman.
The winner will be chosen at random and the contest ends Valentines Day!
Looks delicious and we will make for V-day! One silly question, is the raspberry puree simply pureed raspberries?? My family’s favorite recipe from this site is your Vegan Sugar Free Carrot Cake. My husband is super picky about carrot cake and he loves your recipe just as much as the typical versions that contain about 2 cups of sugar!
Yes, that is a good one!
That’s easy! My favorite recipe is the one you make every day!
Amazing memories and everyday shared experiences
1 good camera
2 beautiful girls
lots of smiles
a pinch of a picky eater
2 missing front teeth
tons of love
the most stunning red hair known to man
a sprinkle of magic
Bake for a lifetime
Lovely Izzy! ❤
definitely our favorite recipe here is the very berry banana muffins. i make a double batch every week and they go fast! ❤
Love the comment Izzy! I can only pick one favorite? I guess I would have to say the banana chocolate chip bread. My husband loves it and he isn’t vegan. It doesn’t last wrong around here. Loving the cupcakes.
Thanks Kathi! I think I love the banana bread best too with walnuts! It is extremely addictive!
Couldn’t agree more with katheatsvegan in regards to Izzy’s comments. If I had to pick just one, I would have to say the oven roasted sweet potatoes – my mouth waters for them just thinking about them!
I have been enjoying your site and now am hooked. My family enjoyed your brownie bites. My husband took some to work too!! I never realized all the amazing uses of maple syrup until the last few months. Thanks for expanding my horizons!
Glad to hear it! I love maple syrup! 🙂
Just one favourite recipe is a hard thing to ask 😉 I think I will go with the Avocado Lime Pie with Almond Crust ( I love almonds… I could eat them all day). I really enjoy your blog and I´m always excited when I get a new-post-mail. All the best to you 🙂
Thank you Elle!
Very berry banana muffins! My mom begs me to make them and bring them to her! Although they rarely make it there because we’ve eaten them all. Also, your maple oatmeal blueberry breakfast squares. We have a lot of stuffed animals in our house, and so we have lots of ‘birthdays’ around here. We always make that recipe as the cake! Yum!
My favorite recipe is for the healthy whole wheat raisin bran muffins!! My boyfriend and I are addicted to them…I’ve been making them constantly so they are always available for a delicious healthy breakfast. I like to switch up the fruit addition depending on what I’ve got — I’m going to make a batch today with banana and blueberries, YUM! Thanks for ALL the recipes, Tiffany, I thoroughly enjoy your blog! 🙂
My favorite “recipe” is your banana soft serve. What a great completely guilt-free treat. I love reading the stuff you have to write. But, obviously, I’m partial to the stuff about the girls, which is always the most relate-able to my life. 🙂
I love the heart shaped strawberry accents.
I’m not sure which recipe is my favorite, but for my boyfriend, it’s your avocado chocolate pudding. The recipe is now secured to our fridge, and he’s been taught how to make it for himself. He eats that much of it.
LOL. Well it’s good that he can make it for himself.
Oooh!! This is hard to choose!! We really LOVE the lentil balls!!!! I’d have to say that wins by a tiny hair. 🙂
It’s a toss up between your carrot cake and your thumb print cookies. I guess I would have to say the carrot cake. Those cupcakes look delicious!
You mean toe thumb print cookies right?
Ahhh that measuring cup is so cute! My favorite recipe was the banana chocolate chip bread!
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Really?? Just one, humm well since we LOVE your blog and every craft and recipe we have tried, picking just one is a task but I would have to say for a main it is the taco lettuce wraps and for a treat it is these delish cupcakes. We made them for Valentines day and they are perfect 🙂
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