Sunday, May 4, 2008

Gluten-Free Vegan Chocolate Cupcakes

Batter can also be used to make a cake. Makes 12 cupcakes.

Preheat oven to 350 F

1½ cup all-purpose Gluten Free flour
1 cup sugar
½ cup cocoa powder
1 tsp. baking soda
½ tsp. salt
3/4 teaspoon Xanthan Gum
1/3 cup vegetable oil
1 tsp. vanilla extract
1 tsp. white vinegar
1 cup room-temperature water
1 cup chocolate chips (optional; mix into batter last)

Grease a muffin tin or line with baking cups.
Beat all ingredients in a large bowl until well-combined. Makes a thick batter.
Spoon into muffin liners, filling to 3/4 full, and bake for 20 to 30 minutes, until a toothpick inserted in the centre comes out clean. Let cool.

Basic Icing Recipe

½ cup butter (or margarine), softened
2 cups icing sugar
1 tsp. vanilla

Cream the butter and vanilla.
Gradually mix in icing sugar.
For chocolate icing add 1/4 to ½ cup cocoa powder.
Store in fridge.

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