Sooo, the post this week is a bit late...but...there is a good reason for it! My editor and I have been super busy the past few days, working on creating our first episode of Delectably Different In the Kitchen! We had a blast filming today and are so excited to have a big video launch in the New Year. Stay tuned for that post!
For this week, I decide to continue with the theme of hot holiday drinks transformed into yummy desserts. Today's drink is: Hot Chocolate! In the form of a delicious vegan and gluten-free cupcake, topped with (what else?) Marshmallow Fluff. Oh yeah, that's right. I hope you enjoy!
1 cup sugar
1/2 cup brown sugar
1 3/4 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup coconut oil
½ cup pumpkin puree
1 cup coconut milk
1 tbsp vinegar
1 tbsp vanilla extract
2 tsp chocolate extract
½ cup Lily’s chocolate chips
1 cup hot water
Preheat the oven to 350°F. Grease two jumbo muffin pans and set aside.
In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.
Then slowly add the liquid to the dry ingredients, stirring until both mixtures are fully combined. Next, fold in the chocolate chips.
Add hot water to the batter and mix well, until the batter is thin. Pour evenly into the prepared muffin tins and bake for about 18 - 20 minutes or until a toothpick comes out clean.
Once the cupcakes have finished baking, allow to cool before coring and filling with the marshmallow fluff.
Vanilla Marshmallow Fluff
2 ½ cups powdered sugar
1/2 cup palm shortening
4 tsp vanilla extract
SoDelicious Coconut Milk –as needed
To begin, use an electric mixer in a medium bowl and beat the palm shortening until light and fluffy. Add in one cup of powdered sugar then whip until it is thick and hard to whip. Then add in two teaspoons of vanilla and about half a tablespoon of coconut milk and mix. Mix in another half cup of powdered sugar.
Spray a glass cereal bowl with cooking spray and place five vegan marshmallows in the bowl. Heat in the microwave for about 20 seconds. Remove the bowl, stir, then mix in about one tablespoon of coconut milk. Stick it back in the microwave for another 18-20 seconds. Take out of the microwave and continue to stir, stir, stir.
Quickly fold the melted marshmallows into the frosting mixture. Add the last cup of powdered sugar followed by a splash of coconut milk and the remaining two teaspoons of vanilla. You now have a scrumptious VEGAN marshmallow fluff frosting!