Chocolate Mint CupcakesPreheat oven to 350 degrees F
Ingredients:
1 1/2 cups rice flour
1/2 cup tapioca flour
1/4 cup buckwheat flour
1/2 tsp xanthan gum
1/2 cup cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups sugar
3 *units* egg replacer (depends on the brand of egg replacer. 1 unit = the mount needed to equal one egg)
1/4 cup rice milk
2/3 cup apple juice
approx 11/2 cups canned pumpkin
1 cup canola oil
2 tsp vanilla extract
1 1/2 tsp mint extract
Mix dry ingredients together. Add wet ingredients and stir until evenly blended. If the batter seems just way too thick, add just a little bit more rice milk.
Bake in 2 lightly greased cup cake pans for approx 25 mins (or until toothpick comes out clean). They'll look a little wet in the middle, but they aren't as long as the toothpick comes out clean. :-)
This batter is also great for licking the spoon/bowl/spatula. This is the first allergen-free cake batter I have tried (pre-packaged or from recipes) that I can say that about!
3 comments:
Dang it! It was so great fresh, but I had another one about 5 hours later, and it was not nearly as good. I'll have to try warming one up tomorrow and see if that improves it again. Hmmm....
Did warming them up help? Just curious. :)
Oh, well they were/are still really good even at room temp. Just not as great as they were fresh out of the oven. Warming up always makes things taste better to me. ;-) What seemed to help the most for both these and my muffins is freezing them right away and then just defrosting a few right before eating. I store 3 per bag in ziplocs in my freezer.
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