2 ¼ cups all-purpose flour
2 tablespoons cacao powder
3 ¼ teaspoons baking powder
1 teaspoon sea salt
1 ¼ cup sugar
½ cup Nutiva Organic All Purpose Coconut Oil (softened)
¼ cup unsweetened applesauce
2 tablespoons vegan red food coloring
1 ¼ cup coconut milk
2 teaspoons apple cider vinegar
Cream Cheese Frosting:
8 oz Vegan cream cheese
3 cups powdered sugar
1 teaspoon vanilla extract
In a standing mixer, combine the cream cheese, Nutiva Shortening and vanilla extract, mix on low until smooth. Gradually mix in the powdered sugar, 1 cup at a time, on a low speed and mix until smooth. Store any remaining frosting in a glass container, in the refrigerator.
Garnish Dust (Optional)
Hibiscus Dried Flower Powder
Preheat the oven to 350 degrees. Fill your cupcake pan with cupcake liners.
In a small bowl, whisk together the coconut milk and the apple cider vinegar. Set it aside while you prepare the other ingredients.
In a medium size bowl, shift together the flour, cacao powder, baking powder and sea salt.
In another medium size bowl, mix the softened coconut oil, sugar, and vanilla extract until well combined, and then add in the apple sauce until combined.
Gradually add the flour mixture to the coconut oil mixture and blend thoroughly. Then pour in the coconut milk and apple cider vinegar mixture and red food coloring until your batter is creamy.
Fill your cupcake liners ¾ of the way full and bake for 20 minutes. Remove the cupcakes from the oven when you can stick a toothpick in the center of one cupcake and it removes clean.
While the cupcakes are cooling, prepare the cream cheese frosting.
Once the cupcakes are completely cooled, frost with your Cream Cheese Frosting and dust with your Hibiscus powder.
A Votre’ Sante
*Recipe by: Chef Nina Curtis in Celebration for Black History Month