Makes 14 medium cupcakes (may vary depending on size of tin)
Total time: 30 minutes
⊕ ¾ cup all purpose gluten free flour
⊕ ½ teaspoon xanthan gum
⊕ 2/3 cup cacao powder (can also use cocoa powder)
⊕ ¾ tsp baking powder
⊕ ¼ tsp salt
⊕ ¾ cup monk fruit (or preferred sweetener of choice)
⊕ 40g melted coconut oil
⊕ 2 whole eggs
⊕ 1 tsp vanilla extract
⊕ ½ cup preferred milk (I used unsweetened almond milk)
1. Preheat oven to 175 degree celsius. Line or grease the wells of the cupcake tin and set aside.
2. In a large bowl, place all the dry ingredients together (flour, xanthan gum, cacao powder, baking powder, salt, monk fruit) and whisk until combined.
3. Creating a well in the middle of the dry ingredients, add the melted oil, beaten eggs and milk and combine altogether. the batter should be smooth.
4. Fill each cupcake mould 2/3 of the way full and evenly distribute mixture over prepared cupcake tins.
5. Place tins in the centre of the oven and bake for approximately 20 minutes or until a skewer comes out clean. Remove from the oven and allow to cool before removing from tin and allowing to completely cool on a wire rack before frosting (if choosing to do so)
6. Frosting recipe I used: Melt together 40g dark chocolate, 20g coconut oil and combine, after cooling slightly, I added in Pana Organic Drinking Hot chocolate (which is a combination of cacao power and panela sugar) until a thick mixture is created and then a spread this mixture evenly over the cooled cupcakes. Tastes amazing after being refrigerated. The team in the IMUNI office LOVED these cupcakes, so we hope you do too!