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Ingredients
For the cupcakes:1 cup white whole-wheat flour
3/4 cup granulated sugar
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup soy milk
2 teaspoons apple cider vinegar
1/4 cup canola oil
2 teaspoons pure vanilla extract
For the frosting:
1 3.5-ounce bar semisweet chocolate, chopped
1/4 cup soy milk
raspberries, for garnishing
Nutrition : 12 Servings
184 CALORIES / SERVINGDAILY VALUE :
- Fat : 8g / 12%
- Carbs : 28g / 9%
- Protein : 3g / 6%
Preparation
Total Instruction for this Dairy-Free, Egg-Free Double Chocolate Cupcakes recipe an individual can found by clic the button below:Tags: Low Potassium #Kidney-Friendly #Vegetarian #Pescatarian #Peanut-Free #Tree-Nut-Free #Fish-Free #Shellfish-Free #Pork-Free #Red-Meat-Free #Crustacean-Free #Celery-Free #Mustard-Free #Sesame-Free #Lupine-Free #Mollusk-Free #Alcohol-Free #Kosher # Cautions: #Gluten #Wheat #Sulfites #
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