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Gluten-Free / Dairy-Free Chocolate Cupcakes with Vanilla Frosting

  • 35minutes

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Source: glutenfreecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup superfine brown rice flour

  2. 1/4 cup millet flour

  3. 2 tablespoons arrowroot starch OR cornstarch

  4. 6 tablespoons unsweetened cocoa powder

  5. 1 1/2 teaspoons gluten-free baking powder

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon guar gum OR xanthan gum

  9. 2 large eggs

  10. 1/2 cup light coconut milk OR your favorite dairy-free milk substitute

  11. 2/3 cup sugar

  12. 1/4 cup light olive oil OR canola oil

  13. 1 teaspoon vanilla

  14. Pastel colored decorating sugar for sprinkling

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350° F / 176° C Line 12 cupcake tins with paper cups Place all dry ingredients in a large mixing bowl. Whisk to thoroughly combine.

  2. Add wet ingredients and beat on high for 1 minute.

  3. Fill paper cupcake liners two-thirds full.

  4. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

  5. Cool on a wire rack before frosting cupcakes. Frost with Gluten and Dairy Free Vanilla Confectioner's Frosting Optional, sprinkle with pastel decorating sugar.

  6. Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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