Buckeye Cupcakes

Buckeye Cupcake Recipe
gluten-free option, plant-based, vegan, refined sugar-free

Cupcake Ingredients:

• 1/2 cup Plant-based milk
• 1 tsp apple cider vinegar (can substitute white vinegar)
• 1/2 cup Pure maple syrup or raw honey
• 1/3 cup Unsweetened apple sauce or extra virgin olive oil
• 2 tsp Pure vanilla extract
• 1 1/4 cups Whole wheat flour (for gluten-free substitute: 2/3 cup Almond flour and 2/3 cup Brown rice flour)
• 1 Tbsp Fresh ground flaxseed mixed with 2 1/2 Tbsp water 
• 1/3 cup Unsweetened Dutch-processed cocoa powder
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 1/4 tsp Salt

Frosting Ingredients:

• 8 oz. or half block Tofu (firm or extra firm)
• 1/2 cup Pure maple syrup or raw honey
• 1/3 cup Peanut butter (no added sugar or oil)

Cupcake Instructions:

1. Preheat oven to 350°F and line muffin tin with paper or silicone cups.
2. Add the vinegar to the plant-based milk, stir, and set aside.
3. Whisk together the maple syrup (or honey), apple sauce (or evoo), and vanilla.
4. Add in the rest of the dry ingredients along with the milk/vinegar mixture and whisk until well combined. 
5. Divide the batter evenly among the 12 lined cups and bake for 20-25 minutes. Poke a knife or toothpick into the center of one of the cupcakes, if it comes out clean they are done baking otherwise continue baking until the knife comes out clean.
6. Let the cupcakes cool before frosting.

Frosting Instructions:

1. Add all ingredients to a blender or food processor and blend until very smooth.
2. Store in the refrigerator until firm (approximately 2 hours).
3. Once cupcakes are cooled top with frosting. Store frosted cupcakes in the fridge.