Ruby Red Wine and Chocolate Cupcakes, Vegan and Gluten Free
Creamy chocolate soaked in rich pinot noir topping a fluffy cupcake? Oh yeah: And they're vegan and gluten-free.
READ: The Basics Of Gluten-Free Baking
Debbie Adler of Los Angeles-based vegan bakery Sweet Debbie’s Organic Cupcakes, love her sweets, but having a son born with multiple food allergies has made her more conscious about creating desserts that won’t cause health concerns. And when it comes to treating herself, Adler happily indulges in freshly baked cake just like the rest of us.
“I use to whine a lot during the week, until Friday came, but now I just add wine to my chocolate cupcakes and Friday comes rather quickly,” says the recipe developer and self-proclaimed “biggest nosher” of her shop.
“You should try it,” she says. “It’s like having your very own cupcake vineyard right in your kitchen.”
READ: The Truth About Vegan Diets
How do Adler’s boozy red wine and chocolate cupcakes taste so good without a generous serving of sugar? Her dish features rice milk, a yummy blend of coconut nectar and vanilla extract for a sweet-meets-nutty flavor, as well as cranberry puree to give the cupcakes their signature ruby red coloring. Avocado also gives the chocolate frosting a creamy consistency without the extra calories.
“If you don’t have cranberries on hand you can also use raspberry puree or beet puree to ‘pinken-up’ the frosting,” suggests Adler.
It’s even better when savored with leftover red wine, but chances are it will already be in your chocolate.