Ignore the candy corn and what not - this guy was dressed up for Halloween, but you can deck yours out for any occassion!
Decadent Chocolate Cupcakes
as featured on Glugle Gluten Free ~ Halloween 2010
If you're looking for a VEGAN recipe, check out my Decadent Chocolate Cupcakes Revisited for the dairy- & egg-free option.
as featured on Glugle Gluten Free ~ Halloween 2010
If you're looking for a VEGAN recipe, check out my Decadent Chocolate Cupcakes Revisited for the dairy- & egg-free option.
Ingredients:
· 1/2 c. white rice flour
· 1/4 c. sorghum flour
· 1/4 c. potato starch
· 1/3 c. unsweetened cocoa (I use Valrhona)
· 1 t. baking soda
· 1/8 t. sea salt
· 1/2 c. packed brown sugar
· 1 T. light oil (I use a very light olive oil)
· 1/4 c. plain low fat yogurt (substitute unsweetened applesauce for dairy-free)
· 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free)
· 1 t. vanilla extract
· 1/2 c. low fat buttermilk (substitute 1/2 T. white vinegar and enough rice or other plant milk to equal 1/2 cup for dairy-free)
Directions:
1. Preheat your oven to 350 and line a 12-section cupcake pan with paper liners.
2. Combine flours and starch, cocoa, soda, salt, and sugar and whisk until blended.
3. In a separate small mixing bowl, combine the remaining ingredients and stir to blend.
4. Add the liquid mixture to the dry ingredients, stirring just until combined and completely moistened.
5. Spoon batter into the prepared pan and bake for 15-17 minutes. Allow cupcakes to cool completely before frosting.
No Butter Creamy Frosting
Ingredients:
· 4 T. Earth Balance® buttery spread (I use soy-free)
· 2 1/2 c. confectioner’s sugar
· 1 t. vanilla extract
· 2 t. lemon juice, freshly squeezed
· 2-3 T. rice milk (or other milk of your choice)
Directions:
1. Stir all ingredients together until smooth.
2. Thin with milk, adding 1 t. at a time until desired spreading or piping consistency is achieved.
3. Add gluten-free allergy friendly food colorings of your choice.
· 1/2 c. white rice flour
· 1/4 c. sorghum flour
· 1/4 c. potato starch
· 1/3 c. unsweetened cocoa (I use Valrhona)
· 1 t. baking soda
· 1/8 t. sea salt
· 1/2 c. packed brown sugar
· 1 T. light oil (I use a very light olive oil)
· 1/4 c. plain low fat yogurt (substitute unsweetened applesauce for dairy-free)
· 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free)
· 1 t. vanilla extract
· 1/2 c. low fat buttermilk (substitute 1/2 T. white vinegar and enough rice or other plant milk to equal 1/2 cup for dairy-free)
Directions:
1. Preheat your oven to 350 and line a 12-section cupcake pan with paper liners.
2. Combine flours and starch, cocoa, soda, salt, and sugar and whisk until blended.
3. In a separate small mixing bowl, combine the remaining ingredients and stir to blend.
4. Add the liquid mixture to the dry ingredients, stirring just until combined and completely moistened.
5. Spoon batter into the prepared pan and bake for 15-17 minutes. Allow cupcakes to cool completely before frosting.
No Butter Creamy Frosting
Ingredients:
· 4 T. Earth Balance® buttery spread (I use soy-free)
· 2 1/2 c. confectioner’s sugar
· 1 t. vanilla extract
· 2 t. lemon juice, freshly squeezed
· 2-3 T. rice milk (or other milk of your choice)
Directions:
1. Stir all ingredients together until smooth.
2. Thin with milk, adding 1 t. at a time until desired spreading or piping consistency is achieved.
3. Add gluten-free allergy friendly food colorings of your choice.
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