Strawberry Chocolate Ice Cream Cupcakes
This recipe is best made in a silicone mold so that you can easily pop out the cupcakes. You bake the bottoms first, then top with the ice cream and freeze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Silicone cupcake mold
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Toothpick
- Blender
- Spatula
- Freezer-safe container
- Plastic wrap
- Plate
- Cake tester
- Kitchen scale
- Chef's knife
- Cutting board
- Scoop
Ingredients
- ⅔ cup unsweetened, unflavored plant milk
- ½ tablespoon apple cider vinegar
- ½ tablespoon ground flaxseed
- 6 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¾ cup whole-wheat pastry flour
- ¼ cup almond flour
- 2 tablespoons pure cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 2 bananas, cut into 2-inch pieces and frozen for at least 4 to 6 hours
- 1⅓ (10 ounce) bag frozen strawberries (about 2 cups)
- 1 tablespoon almond butter
- 1 tablespoon maple syrup (optional)
- ¼ cup chocolate chips (1 teaspoon per cupcake)
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