Tuesday, April 19, 2011

Gluten Free/Vegan Cupcakes, from Vegan Cupcakes Take Over the World

Gluten Free/Vegan Cupcake Ingredients, from Vegan Cupcakes Take Over the World

Along with crafts, family and being a DIY-er, I also happen to be gluten-free and vegan. It is my 1 year anniversary in May 2011, and I have found some great recipes along the way.

Photo is from my sorority's 7th Annual Pink Carnation Tea Party, and I baked GF Bread from a mix for 2 kinds of sandwiches (1 with hummus, 1 with Nutella + Strawberries) and my Chocolate Mint Cupcakes. This year, we raised $600.00 for Gillette Children's Hospital in St. Paul, MN through raffle, and I donated a 12x12 scrapbook.

I love these cupcakes! Very rich, dense and heavenly.

1 cup soy milk or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract (or if you want to change the flavor, use 2 tsp mint or whatever flavor you want)
1/4 tsp almond
1/4 cup tapioca flour
2 tsp flaxseed
1/3 cup unsweetened chocolate
1/2 cup white rice flour
1/2 cup quinoa flou
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat oven to 350

2. Mix wet ingredients, then add tapioca flour and flax seed for 1 minute of mixing until tapioca is dissolved.

3. Mix remainder of dry ingredients for 2 minutes. Don't have to worry about over mixing because there is no gluten :)4. Fill cupcakes 3/4 full--will not rise as much as regular cupcakes.

5. Bake 20-23 minutes, until toothpick comes out of center clean.

Chocolate Ganache

4 oz chocolate chip
2 tablespoons maple syrup
1/3 cup soy/rice/almond milk

Bring to a boil, stir. Remove from heat, continue to stir. Drizzle it on :)

(It can also be rolled in cocoa powder for truffles. Also tastes yummy on its own).

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