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Tuesday, February 8, 2011

vanilla cupcakes + mocha frosting -- gluten free + dairy free

i didnt have the necessary ingredients on hand to make a flourless chocolate cake so i did a bit of experimenting when i got home from work tonight and put together a vanilla cupcake with mocha frosting. i used gluten free pantry's all purpose flour blend in this recipe. its great for those on a gluten free diet that also cannot have corn. instead of xantham gum (derived from corn) this mix contains guar gum. not to mention, this is the finest gluten free - rice flour based blend i've come across yet. it doesnt produce a super gritty rice texture like some other blends. prelim results werent too bad...this recipe still needs a bit of tweaking, however i wanted to share with you.

vanilla cupcakes
  • 2 cups gluten free flour mix (i used gluten free pantry - contains guar gum)
  • 1 cup unrefined cane sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup rice milk (warmed in microwave around 1 minute)
  • 2 eggs lightly beaten
  • 3 tbsp canola oil
  • 1 tbsp vanilla
  • 1/4 tsp fresh lemon juice
preheat oven to 350 - with rack in center of oven. place cupcake liners in a 12 muffin tin. in mixer combine dry ingredients - add in wet ingredients and beat together until smooth - around 2 minutes. divide batter between the 12 cupcake liners - batter should reach around 3/4 the way up the liner. bake in middle of oven approx 16-20 minutes. meanwhile - put together frosting. once cupcakes are golden brown on top and firm to the touch remove from oven and place muffin tin on cooling rack for 5-10 minutes, then remove muffins from tin and place on the cooling rack until completely cooled. then frost em up.

click read more for the rest of the recipe!

mocha frosting
  • 1 c confectioners sugar (whole foods brand w/o cornstarch)
  • 1 tbsp dutch process cocoa powder
  • 1 tbsp palm shortening
  • 2-3 tbsp brewed coffee
  • 1/2 tsp vanilla
to make frosting combine confectioners sugar, cocoa, shortening, vanilla in a mixer. then slowly add the coffee while blender is running until you achieve your desired frosting consistency. if it gets too runny - simply add more confectioners sugar. i placed mine in the fridge before frosting the cupcakes to allow it to firm up.

i think i could have gone with just one egg - the cupcakes came out a bit dense. overall they were moist, had decent flavor and a good, smooth consistency. i absolutely love the mocha frosting - but next time will attempt a lemon 'cream' instead.

i'm wicked tired - will attempt the flourless choco cake tomorrow. if not, i'll do something savory - i plan on making a bang up dinner tomorrow night. to all a good night!


  1. can you send one in the mail? The frosting looks amazing. You should throw some chocolate shavings on there.


  3. hi anonymous - actually not all baking powder is cut with cornstarch - the brand that i use is Hain Featherweight Baking Powder - it uses potato starch!

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