Dark Chocolate Cupcakes: Gluten-Free Vegan
- 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour (or your favourite blend)
- 3/4 tsp Xanthan gum
- 1 1/4 cups Organic Cane Sugar
- 1/3 cup Natural Unsweetened Cocoa Powder
- 1 tsp Gluten-free baking soda
- 1/2 tsp Sea salt
- 1/3 cup Earth Balance soy Free Spread, melted
- 2 tsp Organic vanilla extract
- 1 tsp white vinegar
- 1 cup plain rice milk, hemp milk or water
- Dark Chocolate Cupcakes:
- 1. Preheat oven to 350F. Fill muffin tins with paper liners
- 2. Sift together flour, xanthan gum, sugar, cocoa powder, baking soda and salt. Add melted Earth Balance Soy Free Spread, vanilla, vinegar and rice milk. Mix together using a hand mixer for 3-4 minutes or until smooth.
- 3. Divide batter evenly between cupcake cups and bake 35-40 minutes, or until a wooden toothpick inserted into the centre comes out clean. Allow to cool before frosting.
bobs red, sugar, cocoa, baking soda, salt, vanilla, white vinegar, rice milk
Taken from www.epicurious.com/recipes/member/views/dark-chocolate-cupcakes-gluten-free-vegan-52353021 (may not work)