Gluten free, dairy free, egg free chocolate cupcakes with chocolate chips and chocolate icing for my hubby's 40th birthday. Somehow I could find only one candle. Decorated with a lone pink candle and organic raspberries.
My 5 year made dinner, choosing the menu himself. Hot dogs with ketchup, crispy kale, corn on the cob, and an arugula salad with radishes in it. Cupcakes for everyone. Here is the chocolate cupcake recipe:
Chocolate Chocolate Cupcakes:
1 cup brown rice flour 1/4 cup tapioca starch 1/4 cup potato starch 1/2 tsp xantham gum 1/2 cup cocoa powder 1/2 tsp baking soda 1/2 cup Earth Balance margarine (or canola oil) 1 tablespoon flax seed 1 tsp apple cider vinegar 1/4 cup water 1/2 cup succanet (natural sugar) 1/2 tsp salt 2 tsp baking powder 2 tsp gluten free vanilla extract 3/4 cup decaf coffee 1/3 cup gluten free chocolate chips (optional)
Preheat oven to 350.
Grease cake pan or muffin tins. Dust pan with cocoa powder.
Grind flax seeds in spice or coffee grinder (or use pre-ground). Mix flax with apple cider vinegar and 1/4 cup of water and set aside until the flax mixture become gooey. This replaces one egg.
In a large bowl, mix baking soda, coffee, vanilla and baking powder. It will foam. Then add salt, sugar and softened margarine, and mix well.
Sift brown rice flour, tapioca starch, potato starch, xantham gum and cocoa powder into wet ingredients. Stir. Add chocolate chips (optional). Pour batter into greased pan or tins. Bake 25 minutes or until toothpick comes out clean.
Makes 12 muffines or 1 eight inch cake. Double recipe for 2 layer cake.
Dust with confectioner's sugar or refrigerate overnight to frost (see frosting recipe below).
1 package Mori-nu firm tofu 1 cup confectioner's sugar (or 1/2 cup maple syrup) 1 1/2 tsp gluten free vanilla 10 ounce package Enjoy Life gluten free chocolate chips
This frosting is based on the non-dairy frosting recipe on the Mori-nu website.
Process tofu, sugar and vanilla in food processor until smooth. Add melted chocolate chips (cooled slightly), and process until smooth. Refrigerate overnight. Process again to whip. Frost cupcakes.