Tuesday, March 10, 2009
GFCF Chocolate Cupcakes (Egg Free)
Hands down, this is my favorite gluten free, casein free, soy free, nut free, egg free cupcake! I used the gluten free recipes in Vegan Cupcakes Take Over the World as my guide. I really like the peppermint extract in these cupcakes but you can also substitute 1 tsp. orange extract, 1 tsp. almond extract or 2 tsp. vanilla extract for a different flavor. These beauties taste amazing - all of my non GFCF friends swear up and down they'd never know they were free of well, practically everything!
1 cup rice milk or 3/4 cup coconut milk plus 1/4 cup water
1/3 cup canola oil
3/4 cup sugar
1/2 tsp. peppermint extract
1/4 cup tapioca flour
2 tbsp. flax seed meal
1/3 cup natural cocoa powder (not dutch)
1/2 cup plus 1 tbsp. rice flour
1/2 cup plus 1 tbsp. sorghum flour
1 1/4 tsp. xanthan gum
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 degrees. Line a muffin tin with baking cups, set aside. (These cupcakes are sturdier than the vanilla cupcakes but they are still delicate enough to warrant using the baking cups.)
Combine the rice milk through the peppermint extract. Add the tapioca flour and the flax seed meal, beating until well combined (tapioca should be dissolved), about 1 minute.
Sift together the cocoa powder through the salt. Add to the the wet mixture and beat until combined. Scrape down the sides, then beat on medium speed about 2 minutes. Pour batter into muffin cups about 3/4 full. Bake 20 - 25 minutes, or until lightly browned and centers are set (toothpick inserted in the center should come out clean).
Remove cupcakes from muffin tin and let cool completely on wire racks. Frost with Mock Buttercream Frosting or dust with powdered sugar. Yield: 12 - 14 cupcakes.