YIELDS
12 cupcakes
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cups Whole Wheat Flour (can substitute with all-purpose gluten free flour)
- 1/4 cup Organic Coconut Sugar
- 1/4 cup Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Flax Seeds
- 2 tsp Vanilla Extract
- 1 cup Almond Milk (or other plant-based milk)
- 12 large Strawberries
- 1/4 cup Sunflower Seeds
- 1 cup Dark chocolate buttons/chips (dairy free)
- 1 1/2 cups Whole Wheat Flour (can substitute with all-purpose gluten free flour)
- 1/4 cup Organic Coconut Sugar
- 1/4 cup Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Flax Seeds
- 2 tsp Vanilla Extract
- 1 cup Almond Milk (or other plant-based milk)
- 12 large Strawberries
- 1/4 cup Sunflower Seeds
- 1 cup Dark chocolate buttons/chips (dairy free)
Directions
1. Preheat the oven to 180°C (356°F).
2. Make a flax egg by putting 2 tsp of the seeds in 5 tbsp water—let it sit and it will form a gel-like consistency to bind your cupcakes.
3. Mix the dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Add 1/3 cup of roughly chopped dark chocolate buttons/chips.
4. Mix the wet ingredients: vanilla extract, 1/2 cup almond milk, the flax eggs.
5. Line your cupcake tray.
6. Make a well in the center of the dry ingredients and quickly fold in the wet ingredients.
7. Fill the tray, but make sure it’s 1/2 full to allow room for the cupcake to rise. Drop the pan 3-4 times to remove the air bubbles.
It’s time to bake! Set the timer for 20 minutes, and check halfway.
8. Melt the rest of the dark chocolate buttons/chips slowly in a pan, adding a little almond milk at a time. Don’t let it bubble – turn down the heat gradually until it is cool.
The cupcakes should be halfway done – check how they’re going! They should be rising slightly.
9. Wash and cut the strawberries. Slice a little mouth for each strawberry ‘monster’. Add chocolate ‘eyes’ using toothpicks and sunflower seed fangs…you may not need a 1/4 cup, but you may need backup ‘teeth’, since the sunflower seeds may be a little fragile. Once they’re done, place into the freezer/fridge to chill.
10. Cupcakes are baked! Let them cool (to room temperature) and ice them with the dark chocolate.
11. Assemble the strawberry ‘monsters’ on top of each cupcake. You’re all set!
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Photo: Deborah Tan
