Neapolitan Cupcakes
Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (120g) applesauce
- 1/4 cup (50g) coconut oil
- 1 cup (120g) almond milk
- 1/3 cup (105g) agave*
- 1 tsp vanilla extract
- 1 3/4 cups (210) oat flour
- 1 1/2 cups (180g) almond flour
- 1/3 cup (50g) cane sugar*
- 1/4 cup (30g) tapioca flour
- 1/4 cup (25g) cocoa powder
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut cream
- 1 cup (25g) freeze dried strawberries
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Whisk together the applesauce, coconut oil, almond milk, agave, and vanilla.
- 3
In a separate book, whisk together the almond flour, oat flour, cane sugar, baking powder, baking soda, and salt until lump free.
- 4
Add the wet to the dry and stir to combine.
- 5
Separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other.
- 6
Line a cupcake pan with paper liners (or spray with nonstick spray).
- 7
Fill each cupcake halfway with the vanilla batter. Top with chocolate batter, filling almost all the way to the top.
- 8
Bake for 25-30 minutes at 350ºF. When done, they should spring back when lightly pressed in the center.
- 9
Allow cupcakes to cool completely before frosting.
- 10
For the frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost.
- 11
Frost cooled cupcakes, top with sprinkles if desired, and eat!