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.
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.
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).