This is one of the first vegan and gluten-free baking recipes I have tried. There is something intimidating about such recipes to me… perhaps it is because I absolutely love butter, milk, and eggs… oh, and did I mention butter? I was pleasantly surprised to find that if I had non known that they were sands animal products and gluten, I never would have known! They taste like wonderful, light and fluffy, normal cupcakes. Hallelujah!
Cuties, aren’t they? These are not the ones I baked…. unfortunately, I forgot to take a photo of them. Bummer! Oh well… I made them in a mini muffin pan, so they turned out to be bite size. (That means you can eat 6 of them at a time, right??) I will definitely make these again. Yum!
Here is the recipe I got from the Sensitive Pantry:
Spiced Up Chocolate Cupcakes
- 1 box (15 oz) Betty Crocker Gluten Free Devi’s Food Cake Mix
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- Pinch cayenne pepper (more or less/optional)
- ¾ cup water
- 1 teaspoon vanilla
- 2 flax eggs
- ½ cup Earth Balance Natural Buttery Spread, softened
- ½ cup Coconut Milk Yogurt (I used plain soy yogurt)
- ½ cup confectioners’ sugar
- 2 or 3 teaspoons rice (or other non-dairy) milk (I used unsweetened Vanilla Almond Milk)
- ¼ teaspoon vanilla
- ¼ teaspoon cinnamon
- Colored or chocolate jimmies or sprinkles (optional… obviously)
- Heat the oven to 350 degrees.
- Make the flax eggs: whisk 2 tablespoons ground flax with 6 tablespoons warm water. Set aside.
- Place the cake mix, cinnamon, nutmeg, cloves, and pepper into the bowl of a stand mixer. Whisk together.
- Add the remaining ingredients—water, vanilla, flax eggs, Earth Balance, and coconut milk yogurt. Mix with a regular beater (not a whisk attachment) on low until just mixed. Scrape down the bowl and then mix on medium speed for two minutes.
- Line a cupcake pan with liners and fill each 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Once the cupcakes are cool enough to handle remove them to a wire rack to cool completely.
- While the cookies are cooling make the glaze. Whisk the confectioners’ sugar & cinnamon together. Add the vanilla and then whisk in the rice milk a teaspoonful at a time until you have a thick glaze.
- When the cupcakes are cool drizzle the glaze over top and sprinkle with the jimmies.
** Note: If you decide to use vanilla coconut yogurt you may want to omit the vanilla extract from the recipe.
the recipe link