Chocolate Raspberry Cupcakes
Ingredients:
- 1 cup soy milk
- 1 ½ Tablespoons Zi Olive Chocolate Raspberry Balsamic
- 1/3 cup Blood Orange olive oil
- 1 tsp vanilla extract
- ¾ cup sugar
- 1 cup all purpose flour
- 2 Tablespoons almond meal/ground almond
- 1/3 cup cocoa powder
- ¾ teaspoons baking soda
- ½ teaspoons baking powder
- ¼ teaspoon salt
Directions
Heat oven to 350 F. Line muffin pans with liners. Mix soy milk and chocolate raspberry balsamic vinegar; set aside 5 minutes. Whisk in sugar, oil and vanilla. In separate bowl sift flour, almond meal, cocoa powder, baking soda, baking powder and salt.
Make a well in the center of dry ingredients and stir in wet ingredient mix. Fill each cupcake liner with 3 Tablespoons batter. Bake 18 – 20 minutes or until toothpick comes out dry. Cool on rack.
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