So simple, yet so perfect. These cupcakes are topped with a chocolate buttercream frosting made with no butter, no cream—but it’s rich, chocolaty, and creamy nonetheless! This frosting will frost 12 cupcakes if you’re piping it, more if you’re just spreading the frosting. If you have leftover frosting, it will keep for weeks tightly covered in the fridge. Just let it come to room temperature and whip it up again. For added panache, dress these cupcakes up with sprinkles for kids’ birthday parties, or top them with Rice Milk Chocolate Ganache (page 104).

　　

Ingredients

makes 12 cupcakes

　　1 cup rice milk

　　1 teaspoon cider vinegar

　　1 cup Basic Gluten-Free Flour Mix (page 19)

　　1/2 cup unsweetened cocoa powder

　　1/4 teaspoon plus 1/8 teaspoon xanthan gum

　　3/4 teaspoon baking soda

　　1/2 teaspoon double-acting baking powder

　　1/4 teaspoon salt

　　3/4 cup granulated sugar

　　1/3 cup canola oil

　　1 1/2 teaspoons pure vanilla extract

　　1 recipe Chocolate Buttercream Frosting (recipe follows)

　　

Chocolate Buttercream Frosting

6 tablespoons dairy-free, soy-free vegetable shortening

　　2 2/3 cups confectioners’ sugar

　　1/2 cup unsweetened cocoa powder

　　1/3 cup plus 1 tablespoon rice milk

　　1/2 teaspoon vanilla extract

　　Pinch of salt

　　(makes enough for 12 cupcakes or 2 8-inch cakes)

　　

Step 1

Preheat the oven to 350°F. Line a muffin pan with 12 liners.

　　

Step 2

Combine the rice milk and cider vinegar, and set aside.

　　

Step 3

Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt. Thoroughly whisk out any lumps of cocoa. Set aside.

　　

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, combine the rice milk mixture with the sugar, canola oil, and vanilla. Beat on medium speed until light and foamy, about 1 minute.

　　

Step 5

Using a sifter, sift in the flour mixture in three batches, mixing on low speed. Mix until smooth, about 30 seconds.

　　

Step 6

Fill the muffin liners two-thirds full.

　　

Step 7

Bake in the center of the oven for 18 minutes, rotating the pan halfway through. Bake until a skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

　　

Chocolate Buttercream Frosting

Step 8

In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 2 minutes.

　　

Step 9

In a separate bowl, whisk together the confectioners’ sugar and cocoa powder, being sure to work out any lumps.

　　

Step 10

Combine the sugar mixture with the shortening, alternating with the rice milk. Add the vanilla and salt. Beat until smooth and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

　　

tip

Step 11

These rich chocolate cupcakes are also delicious with Vanilla Frosting (page 93) or SunButter Buttercream (page 102).

　　Allergen-Free Baker's Handbook