Eggless Marshmallow Cupcakes

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These Eggless Marshmallow Cupcakes are filled and topped with chocolate fudge, topped with a roasted marshmallow and a graham. They're gluten free, eggless, nut free and easily vegan.

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In a large bowl, whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt.

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In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.

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Pour the cold water on top of all the ingredients.

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Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over mix.

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Bake the cupcakes at 350 degrees Fahrenheit until the tops of the cupcakes spring back at you when carefully touched.

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Once cool, make holes and fill with fudge frosting.

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Top with graham crumbs, a roasted marshmallow and a graham cracker.

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Get the complete recipe via the link below.

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