Chocolate Cupcakes... vegan n gluten free 3/4 cup sugar 1 cup white rice flour 1/2 cup coconut flour 1/2 cup vegan butter, melted (or coconut oil) 1/2 cup coconut or almond milk 1/3 cup water + 1 tsp ground golden flax seeds 1 tsp vanilla extract 1/3 cup cocoa powder 1/4 tsp cinnamon 1 Tbsp baking powder 1/4 tsp apple cider vinegar 1/2 cup blendable fruit (berries, banana, apple sauce) to top: 70% dark chocolate chips, raw cacao nibs Peanut Butter Frosting 1/3 cup creamy peanut butter 1/3 cup vegan butter, chilled 1 cup powdered sugar 1 tsp vanilla extract 2-3 Tbsp non-dairy milk (coconut, almond) Directions: 1. Preheat oven 350 degrees. 2. In a large mixing bowl, add flours, sugar, cocoa powder, cinnamon, and baking powder. Stir to mix. 3. In separate bowl blend together fruit (berries, banana or apple sauce), vanilla, melted butter, flax seeds + water, apple cider vinegar and non-dairy milk. Blend with mixer until well incorporated. 4. Line cupcake tins with wrappers – add 1/4 cup to each. 5. Bake cupcakes at 350 for 16-20 minutes or until tops begin to toast up. 6. Cool cupcakes. To make frosting, blend all ingredients together with mixer on medium speed until fluffy and smooth. Pipe onto cooled cupcakes. Sprinkle cupcakes with raw cacao nibs, and top with a chocolate chip. Recipe from Bakeaholic website .... thought this might be interest to friends with gluten allergy bakeaholic.ca/recipes/
Posted on: Tue, 17 Sep 2013 09:26:16 +0000
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