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KIWI magazine

Filed under: Dessert

Not So Mud Cupcakes

Braylee’s Not So Mud Cupcakes are moist, sweet, and delicious—perfect for any chocolate lovers in your household. Watch Braylee make Grand Prize winning recipe here.

Ingredients

FOR CUPCAKES:
8 ounces Sunspire Semi-Sweet Chocolate Chips
1 1⁄4 cups Melt Organic spread
3⁄4 cup water
2 3⁄4 cups sugar
1⁄2 cup almond milk
4 eggs
2 Tablespoons coconut oil
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
2 cups Arrowhead Mills Organic Spelt Flour
FOR FROSTING:
8 ounces cream cheese, softened
2 ounces Melt Organic spread, softened
1 teaspoon Nielsen-Massey Pure Vanilla Extract
2 cups powdered sugar

Directions

  1. Preheat oven to 325°F.
  2. Melt chocolate chips, 11⁄4 cups Melt spread, water, and sugar in a double boiler, stirring often. Pour into a mixing bowl.
  3. Add almond milk, eggs, coconut oil, baking powder, baking soda, salt, and flour. Mix until smooth.
  4. Pour batter into lined cupcake tins, filling halfway.
  5. Bake for 20-25 minutes.
  6. To make the frosting, mix all ingredients together until smooth.
  7. After your cupcakes have cooled, top them with the icing and enjoy!

Braylee Rey, 10, of San Antonio, TX, was the Grand Prize Winner in the 9 to 14 age group for KIWI magazine's 2014 Next Great Young Chef contest.

 

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