Friday, November 18, 2011

Allergy Free Chocolate Cupcakes

Chocolate Cupcakes
How can you argue with a chocolate cupcake?  These are wonderful with any frosting but we love them with peppermint frosting (recipe to follow tomorrow)!

1 cup packed brown sugar
6 Tablespoons Earth Balance Spread
3 teaspoons egg replacer mixed with 2 Tablespoons rice milk
1 1/4 cup GF flour blend
1/2 teaspoon xanthan gum
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rice milk with 1/2 teaspoon lemon juice stirred in
1 teaspoon vanilla extract

Cream Earth Balance Spread and brown sugar.  Add egg replacer.  Whisk together flour blend through salt in a separate bowl.  Add flour mixture to creamed mixture, alternating with rice milk.  Then add vanilla.

Pour into 18 greased muffin cups.  Bake at 350 for 18 minutes or until cupcakes spring back slightly when touched.  Cool in pan for 10 minutes and then turn out on a wire rack.  Frost when cool.

Here they are with some peppermint yummy!

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