12 Serves
89 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
51 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
35 mg / 4,700 mgSodium
85 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
5 mgNet Carbs
41 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the vegan butter and sugar together until light and fluffy using an electric mixer.
Combine the wet and dry ingredients, mixing until just incorporated to form a smooth batter.
Divide the batter evenly into the muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool on a wire rack before serving.
21
g36
g53
g
