Chocolate Maple Cupcakes

This recipe comes from Cybele Pascal’s Allergen-Free Baker’s Handbook.

There’s no sugar in these cupcakes–just maple syrup. Making these reminded me of the part in Laura Ingalls when she and her sister eat maple syrup candy for Christmas as a treat. It really makes you think about how there are a lot of substitutes for sugar, and people used to use them all the time, but now the mainstream has completely taken over.

Anyway, these are really simple to make, and the cupcakes don’t expand very much in the oven, so don’t fear that they’ll go over. The Rice Milk Chocolate Ganache topping is sweet and the perfect touch to these little cuties. I had some left over, so I added another layer on the cupcakes after the first one dried.

Ingredients

2/3 cup rice milk

1 teaspoon cider vinegar

1 cup Basic Gluten-Free Flour Mix

  • Makes 6 cups: 4 cups brown rice four, 1 1/3 cup potato starch, 2/3 cup tapioca flour)
  • OR approximately 1 cup: 2/3 cups brown rice flour, 1/4 cup potato starch, 2 tablespoons tapioca flour)

1/2 cup unsweetened cocoa powder

1/4 teaspoon plus 1/8 teaspoon xanthan gum

3/4 teaspoon baking soda

1/2 teaspoon 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)

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 liners.

2. Combine the rice milk and cider vinegar in a small bowl. Set aside.

3. Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder and salt.

4. In a large bowl, cream the shortening. Add the maple syrup and vanilla, and beat for about three minutes, or until combined.

5. Sift in the dry ingredients in three batches, alternating with the rice milk mixture, and beginning and ending with the dry ingredients. Mix until smooth, scraping down the sides of the bowl as necessary.

6. Fill the cupcake liners about half full.

7. Bake in the center of the oven for about 18 minutes, rotating the pan halfway through. Transfer the cupcakes to a cooling rack and let cool completely before topping with ganache.

Rice Milk Chocolate Ganache

Ingredients

1 cup dairy-free, soy-free chocolate chips

1/4 cup rice milk

2 tablespoons maple syrup or agave nectar.

Pinch of salt

Directions

1. 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 chocolate, maple syrup and salt.

2. Wisk until smooth. 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.

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Categories: Dessert

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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