Ok.. I admit it. I have a SERIOUS sweet-tooth and am a total choco-holic!
1 C self-rising flour mixture (detailed in previous post)
2 Tbsp buckwheat flour
1/4 C cocoa
1 C sugar
1 *unit* egg replacer (I used 1 1/2tsp ener-G powdered egg replacer)
1 tsp baking soda
1/2 C applesauce
1/3 C canola oil
1/4 C rice milk
2 tsp raspberry extract
1 tsp vanilla extract
Preheat the oven to 350 F.
Mix the dry ingredients well and then mix in the wet ingredient. Stir/mix until very well blended.
Grease mini muffin pan (or line with paper mini muffin cups) and fill the cups mostly full with the cake batter.
Place on the middle oven rack and back for 15 minutes or until a toothpick comes out clean.
Makes 2 dozen super moist, not too strong, not toooo sweet, super fluffy mini cupcakes. (or one cake, 1 dozen cupcakes, etc...)