Vegan, Gluten-Free Chocolate Cupcakes

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!

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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

Ingredients:

Cake

  • 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)

Glaze

  • 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)

Directions:

  1. Heat the oven to 350 degrees.
  2. Make the flax eggs: whisk 2 tablespoons ground flax with 6 tablespoons warm water. Set aside.
  3. Place the cake mix, cinnamon, nutmeg, cloves, and pepper into the bowl of a stand mixer. Whisk together.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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