Cupcakes
- 2 large eggs
- Fudgy Chocolate Frosting (see recipe below)
- 2 tsp vanilla extract
- 1 cup unsweetened apple juice
- 2 cup sorghum flour
- 11/2 cup raw cane sugar
- 1 cup soy-free, non-hydrogenated margarine
- 1 tsp salt
- 11/2 tsp xanthan gum
- 2 tsp baking powder
- 1/2 cup tapioca starch
- 1/2 cup potato starch
Preheat the oven to 350°F. Line 20 standard muffin cups with paper liners.
In a medium bowl, whisk the sorghum flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine for about 1 minute, or until fluffy. Add the sugar and beat for 2 minutes longer, until light and fluffy. Add the eggs, apple juice, and vanilla and beat until well combined.
In batches, add the dry ingredients to the wet ingredients and beat until well-combined. Use a standard ice cream scoop to portion the batter into the paper liners. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
Fudgy Chocolate Frosting
- 1 tsp vanilla extract
- 3 tbsp 2 to 3 tablespoon unsweetened rice milk
- 1/4 cup cocoa powder
- 3 cup powdered sugar
- 1/2 cup soy-free, nonhydrogenated margarine, at room temperature
Fudgy Chocolate Frosting: In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine until soft. Add the powdered sugar in batches, then add the cocoa powder, rice milk, and vanilla. Beat for 3 to 5 minutes, until light and fluffy. If not using right away, cover and refrigerate for up to 2 days. Allow to come back to room temperature before frosting.
Use a small spatula to spread frosting on each cupcake.
Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel Publishing, 2012.
