Chocolate Chip Cupcakes with Chocolate Chip Frosting

• 1/2 cup rice milk
• 1/2 teaspoon cider vinegar
• 1 1/2 cups plus 1 1/2 tablespoons Basic Gluten-Free Flour Mix (page 19)
• 1/2 teaspoon xanthan gum
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dairy-free, soy-free vegetable shortening
• 1 cup plus 2 tablespoons granulated sugar
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 1/2 teaspoon pure vanilla extract
• 1 cup dairy-free, soy-free chocolate chips
• 1 recipe Chocolate Chip Frosting (recipe follows)
• 3/4 cup dairy-free, soy-free vegetable shortening
• Pinch of salt
• 2 1/4 cups confectioners sugar
• 3 tablespoons rice milk
• 1/2 teaspoon pure vanilla extract
• 1 cup dairy-free, soy-free chocolate chips
• (makes enough for 12 cupcakes or 2 8-inch cakes)

1. Preheat the oven to 350F.
2. Line a muffin pan with 12 liners.
3. Combine the rice milk and cider vinegar and set aside.
4. Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla.
6. Beat on medium speed until light and fluffy, about 2 minutes.
7. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture.
8. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
9. Fold in the chocolate chips.
10. Fill liners three-fourths full with batter.
11. Smooth the tops of the cupcakes with a butter knife or frosting spatula.
12. Bake in the center of the oven for 24 minutes, rotating the pan halfway through.
13. Bake until a skewer inserted into the center of a cupcake comes out clean.
14. Transfer the cupcakes to a cooling rack and let cool completely before frosting.
15. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
16. Add the confectioners sugar in three batches, beating after each addition.
17. Add the rice milk and vanilla.
18. Beat until light and fluffy, about 5 minutes.
19. Fold in the chocolate chips.
20. Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
21. Cupcakes keep well for at least 3 days when stored covered in the fridge.
22. They also freeze well, so pop them in the freezer, then remove and let come to room temperature for a little cake anytime.

rice milk, cider vinegar, flour, xanthan gum, doubleacting baking powder, baking soda, salt, vegetable shortening, sugar, egg, vanilla, chocolate chips, frosting, vegetable shortening, salt, confectioners sugar, rice milk, vanilla, chocolate chips

Taken from www.epicurious.com/recipes/food/views/chocolate-chip-cupcakes-with-chocolate-chip-frosting-379143 (may not work)