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Vegan Gluten-Free Chocolate Lavender Cupcakes. Place the cooked sweet potato, walnuts, dates, maple syrup, and cinnamon into the blender and blend until totally creamy and smooth, about 2 minutes. And yes, they’re 100% vegan! Tips for making vegan cupcakes. ; Stovetop– Fill a saucepan with water and heat on medium until it begins to boil. Cupcakes should take about 25 minutes and 8″-9″ pans will cook the cake in about 30-35 minutes. How to cook the sweet potato. Oven– Cover sweet potatoes in tin foil and bake for 40-50 minutes, until soft and tender. Microwave– Cut your sweet potatoes into chunks and place them in a microwave safe bowl.Pour 2-3 inches of water and microwave for 6-7 minutes, or until soft and tender. Add the sweet potato mixture to the flour mixture and stir just until the flour is incorporated. Sweet potato makes an excellent addition to chocolate recipes for added nutrition and moisture to sweet treats. Oven temperatures vary. Cooking times will vary with the size of the pan used. Chocolate Sweet Potato Cupcakes : Ingredients : – 128 g/ 4.5 oz / 1 cup All Purpose flour – 30g / 1 oz / ¼ cup Dutch processed cocoa powder – 1/2 tsp baking soda – 1/2 tsp baking powder – 1/2 tsp salt – 180g / 6.3 oz / 3/4 cup light brown sugar To the flax mixture, add the olive oil, almond milk, sweet potato puree*, and vanilla extract; mix until well incorporated. https://nutritiouslife.com/recipes/chocolate-sweet-potato-dessert-cupcakes Try these vegan chocolate cupcakes with a twist. The rich cocoa flavor comes from the cocoa powder and has the same fluffy and soft texture as of a regular cupcake. The lavender essence gives them a soothing fragrance. We love cupcakes because they’re not only easy to whip up, they’re a huge crowd-pleaser and fun to play around with – you can stuff them with nut butter or cookie dough and top them with anything you’d like! Kids will never guess there are sweet potatoes hiding in their cupcake! This recipe is vegan friendly. Mix in the chocolate pieces until evenly distributed, then spoon the batter into each cupcake liner, about ⅔ full. This Vegan Sweet Potato Chocolate Buttercream Frosting is perfectly sweet, luxuriously rich and creamy, and unbelievably healthy!It’s also refined sugar free and requires just 6 simple ingredients!Perfect for using as a frosting for my Gluten-Free Vegan Chocolate Cake! These classic chocolate cupcake are perfectly moist and frosted with a silky chocolate buttercream frosting. This recipe is very versatile and can be made into a cake or cupcakes. It also makes a surprisingly decadent, yet healthy base for chocolate frosting! Made only by using the vegan ingredients to meet your dietary restrictions. Size of the pan used a silky chocolate buttercream frosting with the size of pan! Stovetop– Fill a saucepan with water and heat on medium until it begins boil. 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