Sunday, January 17, 2010

Dairy Free Chocolate Cupcakes

Doodle got the book "Pinkalicious" for Christmas this year. In this book, the girl eats too many pink cupcakes and turns pink. She was determined to try this out as an experiment and asked me to make pink cupcakes as a treat for her. I convinced her that we should make chocolate cupcakes with pink frosting and this would be just as good for her. Despite all of the cupcakes she has eaten, I'm happy to report she has yet to turn pink!

Gluten Free Dairy Free Chocolate Cupcakes

3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla

1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.

2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.

3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.

4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.

5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.

Dairy Free Frosting

2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)

1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!

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