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rice milk cider vinegar flour cocoa xanthan gum baking soda double-acting baking powder salt vegetable shortening maple syrup vanilla recipe Rice Milk milk rice milk maple syrup salt
Viewed: 26 - Published at: 5 years agoIngredients
- 2/3 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
- 1/2 cup dairy-free, soy-free vegetable shortening
- 2/3 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 recipe Rice Milk Chocolate Ganache (recipe follows)
- 4 Enjoy Life Rice Milk Boom Choco Boom bars (about 6 ounces total), or 1 cup dairyfree, soy-free chocolate chips
- 1/4 cup rice milk
- 2 tablespoons maple syrup or agave nectar
- Pinch of salt
- (makes enough to glaze 12 cupcakes)
Method
- Preheat the oven to 350F.
- Line a muffin pan with 12 liners.
- Combine the rice milk and cider vinegar.
- Set aside.
- Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute.
- Add the maple syrup and vanilla, and beat for about 3 minutes, or until combined.
- (Dont worry if its mottled; it all comes together once you add the dry ingredients.)
- Sift in the dry ingredients in three batches, alternating with the rice milk mixture, and beginning and ending with the dry ingredients.
- Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
- Fill the liners about half full.
- Bake in the center of the oven for about 18 minutes, rotating the pan halfway through.
- Bake until a skewer inserted into the center of a cupcake comes out clean.
- Transfer the cupcakes to a cooling rack and let cool completely before topping with the ganache.
- For easy cleanup, line a baking sheet with waxed paper or parchment paper and transfer the cupcakes to the baking sheet.
- I usually spread 1 teaspoon on each cupcake, then go back and top each with a second teaspoon, for a nice glossy, even layer.
- Chop the chocolate bars into small pieces using a serrated knife.
- Bring the rice milk to a simmer in a small saucepan over medium-high heat.
- Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.
- Whisk until smooth, about 1 minute.
- Let cool to room temperature before spreading or drizzling on cupcakes.
- If you want the ganache to set faster, place the glazed cupcakes in the fridge.
