These could just as easily be called “Allergen-Free Heaven.” Need I say more?
Recipe information
Yield
makes 12 cupcakes
Ingredients
Chocolate Chip Frosting
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 liners.
Step 2
Combine the rice milk and cider vinegar and set aside.
Step 3
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fold in the chocolate chips.
Step 5
Fill liners three-fourths full with batter. Smooth the tops of the cupcakes with a butter knife or frosting spatula.
Step 6
Bake in the center of the oven for 24 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 frosting.
Chocolate Chip Frosting
Step 7
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
Step 8
Add the confectioners’ sugar in three batches, beating after each addition.
Step 9
Add the rice milk and vanilla. Beat until light and fluffy, about 5 minutes. Fold in the chocolate chips. Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
tip
Step 10
Cupcakes keep well for at least 3 days when stored covered in the fridge. They also freeze well, so pop them in the freezer, then remove and let come to room temperature for a little cake anytime.
