I had an idea in mind for my 4th of July post. And I originally had planned on posting it last week so people could make it in time for the holiday. My plans fell through however as I needed help from a friend with my idea. But, I’m glad it happened actually. Because it pushed me out of my comfort zone and got me to make these cupcakes.
If you’ve followed my blog long enough, you have probably noticed that there aren’t many “baking” recipes. Raw desserts are my jam. I find them easy peasy and can throw them together without even really thinking about it. Baking on the other hand is an exact science and throwing the whole gluten-free thing in the mix really doesn’t help things. I try to bake every now and again, but it usually ends up in total disaster or tolerably edible at best. But these. Oh these gave me my confidence back. YES.
And this recipe was perfect timing as I recently splurged on a new lens for the camera. I’m still playing around with it, I need to figure some things out. But I had fun with this little cupcake photo shoot 😉
Chocolate Cupcakes (makes 15-18 cupcakes) vegan & gluten-free
1 cup brown rice flour
1 cup white rice flour
1/2 cup tapioca flour
1/2 cup arrowroot flour
1 cup cocoa powder
1 cup cane sugar
1 cup coconut sugar
3 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
a pinch of salt
1 cup non-dairy milk (I used almond) + 2 tbsp apple cider vinegar
2/3 cup oil (I was out of everything but olive haha!)
Preheat the oven to 350 fahrenheit. Start by combining the milk and apple cider vinegar together to allow it to curdle. Then mix all of your dry ingredients in a large mixing bowl and stir well to combine. Add the oil to milk and vinegar mixture and mix it up. Add the wet ingredients to the dry and combine without over mixing. Line a muffin tin with cupcake liners and fill 3/4 full.
Bake for 20 minutes, rotating the pan halfway through baking. Use a cupcake tester (or toothpick) to ensure they are cooked through. Allow them to cool and enjoy!
As I had such success with these… I didn’t want to jinx it by coming up with a frosting recipe. I tend to try and make my frosting healthier, free of powdered sugar, but honestly, it doesn’t tend to work out. If I had been making these for Terry and I, we wouldn’t have cared. But I’m bringing them to a bbq today and wanted them to be pretty & yummy. So I made the frosting from Vegan Cupcakes Take Over the World, which you can find here.
Happy 4th of July! Enjoy your long weekend.
Do you have any fun plans today?