Ingredients
Scale
- Cupcakes:
- 1/4 cup white chia seeds
- 1 cup plain unsweetened almond milk or coconut milk beverage
- 1 1/2 cups whole-wheat pastry flour
- 2 teaspoons double-acting baking powder
- 3/4 teaspoon sea salt
- 1 cup organic granulated sugar
- 1/2 cup grapeseed oil
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- ————————————
- Vegan Cupcake Frosting:
- 2 teaspoons virgin (unrefined) coconut oil, liquefied
- 2 cups organic powdered sugar
- 2 tablespoons plain unsweetened almond milk or coconut milk beverage, room temperature
- 1 1/4 teaspoons pure vanilla extract
- 1/8 teaspoon pure peppermint extract (optional)
- 1/8 teaspoon sea salt
Instructions
- To make the cupcakes, grind the chia seeds until powdery using a coffee grinder or powerful blender. Stir the ground seeds with the almond milk; set aside for at least 15 minutes.
- Preheat the oven to 325°F. Line a muffin tray with 12 muffin/cupcake liners.
- Whisk together the flour, baking powder, and salt in a medium bowl; set aside. Using an electric mixer, blend together the sugar and oil in a large bowl until combined. Add the chia mixture and extracts and blend until evenly combined. Add the flour mixture and blend until well combined.
- Evenly fill each cupcake liner, about 1/4 cup batter each. Bake until a toothpick inserted in the cupcakes comes out clean, about 45 minutes. (Note: The top of the cupcakes will not have a smooth appearance due to the chia; but you won’t notice this once frosted!)
- Cool cupcakes in the tray on a rack for about 15 minutes, then remove from the tray and cool cupcakes completely on the rack.
- To make the frosting, blend together the oil and powdered sugar in a large bowl with an electric mixer on medium speed until combined. Blend in the almond milk, extract(s), and salt until creamy, about 2 minutes. If you prefer a colorful frosting for kids, use natural food coloring, such as Color Garden brand.
- Frost when cool and serve. Garnish with tiny fresh mint sprigs or edible flowers, if desired. Store frosted cupcakes in the refrigerator.
Notes
Per serving (1 cupcake): 300 calories, 11g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 270mg sodium, 48g total carbohydrate, 2g dietary fiber, 37g sugar, 2g protein
Nutrition
- Serving Size: 1 cupcake each