Basic Vanilla Cupcakes with Chocolate Icing
Makes 12 large cupcakes, or 24 mini-cupcakes
1 cup sorghum flour
1 cup tapioca starch
1 cup cane sugar
1 tsp baking soda
1 tsp baking powder (use one without aluminum like Rumford)
1 tsp xanthan gum
¾ tsp salt
¼ cup warm water
3 tsp Ener-G Egg Replacer powder
1 cup almond milk (original or vanilla flavored)
3 Tbs melted refined coconut oil
¼ tsp lemon juice
1 Tbs vanilla extract
- Preheat the oven to 350ºF. Line a cupcake tray (or two mini cupcake trays) with parchment cupcake liners.
- In a bowl, mix the flour, tapioca starch, sugar, soda, powder, xanthan gum and salt.
- In a blender, blend the warm water and Egg replacer together first, then add the almond milk, melted coconut oil, and remaining liquid ingredients and blend well.
- Pour the liquid into the bowl with the dry ingredients and mix with a spatula first, and then beat with an electric mixer until the batter is thick, smooth. Do not overbeat.
- Spoon the batter into the cupcake trays. (Don’t worry if the batter doesn’t seem to fully fill each cupcake, these rise A LOT!!!)
- Bake in the middle of the preheated oven until cupcakes are firm and rounded on the top. (Or use a toothpick to test a cupcake and see if it’s is done). For the large cupcakes this is around 22-25 minutes, and for the mini-cupcakes this is about 20 minutes.
- Take the tray out of the oven, and immediately remove the cupcakes from the tray and set them on a cooling rack to cool.
- Make icing and ice the cupcakes!
1 cup powdered sugar
2 tablespoons cocoa powder
3 tablespoons refined coconut oil
1-3 Tbs almond milk
- Starting with the powdered sugar, mix in 1 Tbs of the cocoa powder.
- Add the coconut oil and a very small amount of milk and using a fork incorporate these together, and then beat with an electric mixer (adding more almond milk as needed) until the icing is smooth. Beat in the remaining cocoa powder
- For a stiff icing, use the minimum amount of almond milk possible to mix everything together. For softer icing, use more almond milk until the desired consistency is reached.
- Spoon the icing into a clean plastic baggie, and cut the tip of the bag off to squeeze out the icing, otherwise simply spread the icing on the cupcakes, or using a confectioners icing set.