Adapted from www.chocolatecoveredkatie.com

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.