MOCKINGBIRD BAKERY TVEPISODE 7 RECIPE BOOK

CHOCOLATE CUPCAKES W/ GANACHEVEGAN, GLUTEN-FREE, LOW-GLYCEMIC

MOCKINGBIRD BAKERY TV EPISODE 7 RECIPE BOOK

CHOCOLATE CAKE

½ cup garbanzo flour ¼ cup + 2 tablespoons cocoa powder 2 1/2 tablespoons flaxseed meal 3/4 teaspoon baking powder 3/4 teaspoon baking soda1/2 teaspoon sea salt

3/4 cup warm water1/2 cup coconut sugar 1/4 cup sunflower oil 1/4 cup unsweetened applesauce2 tablespoon white vinegar 1 tablespoon vanilla

TOOLS

DARK CHOCOLATE GANACHE

3/4 cup thick coconut cream 12 oz bittersweet chocolate3 oz unsweetened chocolate (OR 3 oz bittersweet)

2 Large bowlsMeasuring cups, spoons

WhiskSpoon

Cupcake tin, linersWire cooling rackSmall sauce pan

Glass bowlPastry bag, tips

OR plastic bag with hole cut in corner OR homemade pastry bag out of parchment paper

INGREDIENTS

CHOCOLATE CUPCAKES W/ GANACHE

“Oh, if it be to choose and call thee mine, love, thou art every day my Valentine!” (Thomas Hood) Enjoy these 12 rich cupcakes for Valentine’s Day or just every day!

Preheat oven to 350F and line a cupcake pan with 12 cupcake liners. Whisk first set of ingredients in a large bowl (garbanzo flour through sea salt) and set aside. Whisk the second set of ingredients (warm water through vanilla) then pour into the flour mixture, mixing vigorously till combined. Divide batter evenly into the cupcake cups, pouring about 1/4 cup batter into each. Bake for 18-22 minutes, depending on your oven. (I baked mine for 20 minutes.) Let cupcakes cool in tins on wire rack for a couple minutes then remove cupcakes from tin to let cool on the rack completely. Once the cupcakes are cool, frost with the Dark Chocolate Ganache and top with sprinkles, fresh or dried fruits, nuts, shredded coconut, candies, and more.

INSTRUCTIONS

MOCKINGBIRD BAKERY TV EPISODE 7 RECIPE BOOK

MOCKINGBIRD BAKERY TV EPISODE 7 RECIPE BOOK

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INGREDIENT NOTE:

COCONUT MILK contains good plant-based fats, tons of lauric acid, iron, potassium, and niacin (vitamin B3), so is a great food to indulge in. It can help to build up defenses against viruses and fungi, keep oxygen flowing through your body, break down carbohydrates, regulate digestion, and promote healthy skin. It’s also a great alternative to many non-dairy milks for people who have nut- or grain-related allergies.

However – always watch out for added ingre-dients! Make sure the coconut milk you buy doesn’t have any added sugars and, if possible, avoid added gums like guar gum. Since most canned foods are contaminated with the BPA found in their packaging, you might consider trying out your hand in homemade coconut milk. There are some great tutorials online to aid in your adventure.

EXTRAS HOW TO MAKE DARK CHOCOLATE SHAPES FOR CUPCAKE TOPPERS:

Prepare a pastry bag with a small tip (or fash-ion one out of parchment paper) and line a baking sheet with parchment paper. Set both aside for later.Melt 8 ounces chopped dark or bittersweet chocolate in a heat-proof bowl placed over a saucepan of boiling water. When the choco-late is 3/4 of the way melted, remove from heat and stir with a spoon until completely melted. Carefully (the chocolate will be hot!) scoop the melted chocolate into the pastry bag and squeeze into desired shapes on the parchment paper-lined baking sheet. Some shapes you can make include: stars, hearts, diamonds, spirals, zig-zags, lines, and flowers.You can also fill candy molds with the melted chocolate. Place baking sheet in freezer for a few minutes to start the hardening process then remove to let harden the rest of the way. Once the chocolate shapes are completely hardened, place on frosted cupcakes!

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QUESTIONS OR COMMENTS?Feel free to let us know what desserts, drinks, or dishes you’ve been waiting to be converted into a vegan and gluten-free treat. If you have questions or comments about the recipe, ingredients, the show, or the bakery, please contact us through one of the sites below. We’d love to talk with you!