Ingredients (12 cupcakes)

For chocolate cupcakes:

• 1 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1/2 cup AP flour
• 1/2 cup whole wheat pastry flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup organic cane sugar
• 1/3 cup unsweetened apple suce
• 1 tsp vanilla extract

For Vanilla Icing:

• 1 cup organic powdered sugar
• 2 T unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions

For chocolate cupcakes:

Preheat oven to 350 degrees F. Line a cupcake pan with liners and spritz them with a tiny bit of cooking spray (don’t skip this step- it’s important since there is practically no fat in the cupcakes! Otherwise they will stick to the liners)

In a liquid measuring cup stir together milk and vinegar. Set aside.

In a large bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a medium bowl combine the milk, sugar, applesauce, and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined.

Divide evenly into the 12 muffin liners (I like to use an ice cream scoop to do this- 1 scoop of batter per muffin liner!)

Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely before icing.

For icing:

Stir together powdered sugar, milk, and vanilla. Adjust to your liking- if it’s too thin add a little more powdered sugar, if it’s too thick add a little more milk.

Ice each cupcake with 1 Tablespoon of icing.

Note: The icing works best if you refrigerate it for a bit before you ice your cupcakes- this will make it much easier to work with. Also refrigerate your cupcakes immediately after icing to make sure the icing doesn’t melt.