Cupcakes – Two Servings

Adapted from

Basic 2 Serving Cupcake

  • 6T flour
  • heaping 1/8th tsp salt
  • 2T applesauce, oil, pre-melted vegan butter, or a combo (Try coconut oil. I also like 13g sbl.)
  • 2T plus 2 tsp liquid (nondairy milk or water)
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 3T agave (or honey, maple syrup, etc.)
  1. Preheat the oven to 330 degrees.
  2. Mix the ingredients and pour into an oiled (or sprayed) muffin pan.
  3. Cook for 12-15ish minutes.

NOTE: For chocolate cupcake substitute 1 T flour with 1 T of unsweetened cocoa

Vanilla Frosting

  • 1/3 cup tofu
  • 2-3 T almond butter
  • scant 1/16th tsp salt
  • 1/2 tsp vanilla extract
  • 1T agave (or honey, maple syrup, etc.)

Blend everything in a blender, food processor, or Magic Bullet cup. This frosting is thicker when cold, so it’s a good idea to make it up ahead of time.

Chocolate Frosting

  • 1/2 banana
  • 4 T cocoa butter or coconut oil (the good kind)
  • 2 T cocoa
  • 1/16 teaspoon salt
  • 1T agave (or other sweetener as needed)

Blend/Mix with blender/food processor or Magic Bullet.

NOTE: You can take this frosting recipe and smooth it into a small dish and let it set up in the refrigerator and it makes the most AMAZING fudge cake.


Posted in on August 17, 2011
Recipe entered by: Lena

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