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Low sodium cupcakes (chocolate and vanilla)

I don't normally make anything with chocolate because it can be a trigger if you have Meniere's disease, but my sweet son turned four years old and all he wanted was a chocolate cupcake with sprinkles. How could I say no? I started with a fantastic recipe from Gretchen's Vegan Bakery and modified it to make it sodium-free for the chocolate cupcakes. I've also made her vanilla cupcakes and they come in at just 5 mg of sodium each. The original recipe for both the chocolate and vanilla cupcakes can be found here. They're easy to make and really delicious. I made the following modifications when making the cupcakes low sodium:

For the chocolate cupcakes (NO sodium!):

-omit salt

-substitute Hain's baking powder for regular baking powder

-substitute potassium bicarbonate for the baking soda

-increase sugar to 3/4 cups

-increase oil to 5 tablespoons (canola oil works if you don't have coconut oil)

-divide the batter into 9 cupcakes rather than 12

For the vanilla cupcakes (5 mg sodium each):

-omit salt

-substitute Hain's baking powder for regular baking powder

-reduce sugar to 1/2 cup (because my soy milk was sweetened)

-substitute 6 tablespoons regular butter, or 4 tablespoons canola oil, for vegan butter

-substitute lemon juice for vinegar

I made Gretchen's chocolate ganache using soy milk to top the cupcakes and it was amazing! Adding a thin layer of chocolate ganache to the cupcakes adds just a bit of sodium depending on the type of non-dairy milk you use.

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