Vanilla Cupcakes with Chocolate Frosting {gluten-free, vegan}

Cupcakes aren’t usually my first pick for dessert. Most often I hanker for fruit filled pastries and the like, but every now and then a girl just wants something cloying, decadent and over the top. Cupcakes fit the bill swimmingly.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING {GLUTEN-FREE, VEGAN}
This cupcake recipe itself is a great find. The batter rises beautifully to create perfectly domed, lightly sweetened vanilla cakes. If you don’t have any dietary restrictions these are still great cupcakes!  Especially when you’re out of eggs.  Just substitute 1 1/2 cups all purpose flour for the gluten free flours and omit the xanthan gum.

Dry Ingredients:
1/2 cup sorghum flour
1/2 cup rice flour
1/3 cup potato starch
3 tablespoons tapioca starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

Wet Ingredients:
3/4 cups rice, soy or almond milk
1 teaspoon vinegar
1/2 cup plus 1 tablespoon sugar
1/4 cup canola oil
1 1/2 teaspoons vanilla

  1. Preheat oven to 350 degrees.  Line a muffin tin with liners.
  2. In a medium sized bowl, whisk together the dry ingredients: flours through salt.
  3. In a large bowl, mix the wet ingredients: milk through vanilla.
  4. Add the dry ingredients to the wet and mix just until thoroughly incorporated. Divide the batter evenly amongst the muffin cups, filling them about 2/3 full.
  5. Bake 350 degrees 20-22 minutes until lighly browned and springy to the touch.  You can also use a toothpick to test for doneness.  Don’t overcook or the cupcakes will be tough and chewy.

Chocolate Frosting:
3 cups confectioner’s sugar
1/2 cup vegan margarine or Spectrum organic shortening (or about 5 tablespoons room temperature coconut oil)
3 tablespoons cocoa
1 1/2 teaspoons vanilla
1/8 teaspoon salt

Using a stand mixer beat the first five ingredients together until smooth, scraping down sides as necessary.

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3 thoughts on “Vanilla Cupcakes with Chocolate Frosting {gluten-free, vegan}

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