Try This At Home: Ice Cream Cupcakes
It's #TryThisAtHomeTuesday and we're feeling a little Martha Stewart after spending time with the family this weekend, so we made some Vegan & Gluten-Free Chocolate Ice Cream Cupcakes!
Here's what you need (cupcake recipe thanks to Minimalist Baker):
- 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
- 1/2 cup almond milk + 3/4 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 1/4 cup + 1 Tbsp maple syrup
- 1/3 cup cane or granulated sugar
- 1/4 cup melted coconut oil
- 1 cup beet puree
- 1/4 tsp sea salt 1/2 cup unsweetened cocoa powder (if clumpy, sift)
- 1/2 cup almond meal (finely ground)
- 1/4 cup gluten-free oat flour
- 3/4 cup gluten-free flour blend
- scoops of your favourite Four All flavours (we used Vanilla Bean, Lavender Honey & Maple Walnut, our current Vegan flavours are Chocolate Truffle & Hibiscus Rosehip Sorbet)
What to do with it all:
- Roast beets: preheat oven to 400 degrees F (204 C), drizzle 2 large beets with oil of choice, and wrap in foil. Bake for 50 minutes - 1 hour or until a knife slides through easily. Peel away skins by rubbing foil around and it should shed off easily. Add beets to a food processor or blender and add 1/4 cup water. Blend until creamy, smooth and pourable, scraping down sides as needed.
- Preheat oven to 375 degrees F (190 C) and line 11 muffins with paper liners, or lightly grease.
- Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
- Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
- Add baking soda to the almond milk vinegar mixture and stir. It should fizz.
- Add the sugar, maple syrup, and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, and salt and mix.
- Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten-free flour blend + cocoa powder. It should resemble a thin batter that’s pourable.
- Divide batter evenly between muffin tins filling 3/4 full.
- Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
- Let rest in the tin for 10-15 minutes. Then remove and let cool COMPLETELY on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
- Once cooled, add scoops of ice cream to the top, just like you would with icing! If you want to get even more creative, core the cupcakes with a knife and add softened ice cream (put in fridge for 15 mins) to the middle, then put in the freezer for 15 minutes.