Heading to a party for St. Patrick’s Day this week? Try these rich chocolate cupcakes topped with minty-green frosting? Yes, please! In case you were wondering, it’s Paddy, not Patty. I always got it wrong. I made these a while back for a community garden bake sale and they were a big hit.
These cupcakes don’t keep well, so if you don’t have a crowd to eat them, make a half recipe.
Suitable for:
vegan, gluten-free, GFCF diets
Not for:
low-sodium, reduced sugar, or migraine diets
Peppermint Paddy cupcakes
Make these luscious cupcakes for St. Patrick's Day, or any time you want a chocolate-mint fix.
Ingredients
Chocolate cupcakes
- 1/2 cup soy milk
- 1 tsp apple cider vinegar
- 1/2 cup coconut oil melted
- 1 cup agave syrup brown rice syrup or maple syrup
- 1 cup applesauce (unsweetened) organic, unsweetened
- 1 cup water (filtered or spring) hot
- 3 tbsp vanilla extract
- 1 cup cocoa powder
- 1 cup garbanzo bean flour (120 g)
- 3/4 cup oat flour (gluten-free) (75 g)
- 1/2 cup potato starch (96 g)
- 1/4 cup arrowroot powder (32 g) flour
- 4 tsp baking powder (8 g)
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum or psyllium husk powder
- 2 tsp sea salt
Minty frosting
- 4-6 dates soaked, fresh
- 1/2 cup granulated sugar (organic)
- 1 cup soy milk
- 3/4 cup soy milk powder (90 g)
- 1 tbsp coconut flour (7 g)
- 1-3 tsp peppermint extract
- 1/2 cup coconut oil melted
- 3-5 drops parsley juice liquid chlorophyll, or green food coloring
Instructions
Chocolate cupcakes
- Preheat the oven to 300°F/150C/gas mark 2. Fill two standard 12-cup muffin tins with paper liners.
- Put the soy milk into a large mixing bowl and add the vinegar to curdle. Let stand for five minutes. Blend in the oil, syrup, applesauce, vanilla, and water.
- In a medium bowl, sift together the cocoa powder, flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the dry ingredients to the mixing bowl and mix until well blended and smooth.
- Let stand five minutes to thicken.
- Using a 1/4 cup measure, fill the muffin cups 2/3 full.
- Bake on the center rack for 20-25 minutes, rotating both trays 180 degrees after 10 minutes. The cupcakes are done when they spring back when pressed and a toothpick inserted in the center comes out clean.
- Remove from the oven and put the trays on wire racks to cool. After 20 minutes, take them out of the pans and let cool completely before frosting.
Minty frosting
- Soak the dates in hot water for at least an hour until very soft. Remove the pits. Melt the coconut oil over low heat (or by placing the jar in a larger container of hot water).
- Put the granulated sugar in a dry blender and blend until powdered. Remove to a bowl.
- Put the dates in the blender with the soy milk, soy milk powder, peppermint extract, and coconut flour. Blend until very smooth. With the blender running, slowly pour in the coconut oil until well blended and very thick. Add food coloring, chlorophyll, or juice until it's the color you want. Scrape out into a bowl and add enough of the powdered sugar to make a frosting consistency.
Notes
Per serving:
use chlorophyll to make natural green food coloring; I haven't tried it. I have used juiced parsley to dye coconut green, so that might also work here. This frosting is adapted from the Babycakes vanilla frosting recipe.
- 232 calories
- 10 g fat
- 9 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 307 mg sodium (110 mg sodium with salt omitted)
- 160 mg potassium
- 30 g carbohydrate
- 2 g fiber
- 18 g sugars
- 3 g protein
- 6 Weight Watchers Points Plus
use chlorophyll to make natural green food coloring; I haven't tried it. I have used juiced parsley to dye coconut green, so that might also work here. This frosting is adapted from the Babycakes vanilla frosting recipe.
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