Friday, March 6, 2009

Chocolate Espresso Gluten Free Cupcakes

I made these for a friend the other day, I used the basic gluten free cupcake formula but again added coconut milk, espresso and some coffee extract. For the vegan butter cream frosting I added a little coffee extract to ensure a decent amount of coffee flavor with every bite.

I think I can now claim success with gluten free and will eventually be making different kinds of gluten free cupcakes for friends. My recipe follows;

Set oven to 350

Wet Goods
1/2 cup of soy milk
1/2 cup of coconut milk
1/3 cup canola oil
2 teaspoons vanilla extract
3/4 cup vegan sugar
2 tablespoons ground flax seeds

mix the soy, coconut milk and flax seed together and let sit for a few minutes. Mix in the rest of the wet goods. Slowly add;

1/4 cup tapioca flour

Mix really well 5-7 minutes until smooth, slowly add the dry goods;

1/3 cup unsweetened cocoa
1/2 cup white rice flour
1/2 cup coconut or quinoa flour (I love the taste of coconut flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Continue mixing until all ingredients are well combined and fill cupcake liners 3/4(ish) full and bake for 20-24 minutes or until a toothpick inserted comes out clean.

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