It's hard to resist a cupcake. But now that I eat a cleaner diet, I find most store and bakery cupcakes are just too sweet. I think that's the beauty of eating mostly whole foods; your taste buds come to appreciate food in its more natural state. Coconut sugar gives these cupcakes a mild, but not-too-sweet taste. It's also a sweetener with a low glycemic index, which means it will hit your bloodstream much more slowly, and it's loaded with nutrients.
1 cup non-dairy milk (I've used almond milk and coconut milk) 1 tsp apple cider vinegar 3/4 cup coconut sugar 1/3 cup organic canola oil (b/c non-organic is always genetically-modified) 1 tsp vanilla extract 1/2 tsp almond extract, or more vanilla 1 cup unbleached flour 1/3 cup cacao or quality cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt
Whisk together the non-dairy milk and vinegar and set aside, allowing the milk to "curdle" a bit (this gives it a buttermilk effect).
Add sugar, oil, and extracts and beat till foamy. In separate bowl, sift together flour, cocao powder, baking soda, baking powder, and salt. Add dry to wet in two batches and beat till no large lumps remain (few small lumps okay).
Pour into cupake liners and bake at 350 degrees for about 18 minutes, until toothpick inserted comes out clean. Transfer to cooling rack and let cool completely.
I used the recipe from the peanut butter mousse pie. So yummy! If nuts are a concern, substitute with Sunbutter or eliminate altogether and put a tad bit more sweetener or a little less tofu. Try adding vanilla extra as well, to taste.
These went over well in my son's first-grade classroom, too! For that occasion, I used my donut bake tins.