Chocolate Cupcakes with Chocolate Buttercream Frosting

Name: Chocolate Cupcakes with Chocolate Buttercream Frosting
Yield: makes 12 cupcakes
Ingredients: 1 cup rice milk; 1 teaspoon cider vinegar; 1 cup Basic Gluten-Free Flour Mix (page 19); 1/2 cup unsweetened cocoa powder; 1/4 teaspoon plus 1/8 teaspoon xanthan gum; 3/4 teaspoon baking soda; 1/2 teaspoon double-acting baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/3 cup canola oil; 1 1/2 teaspoons pure vanilla extract; 1 recipe Chocolate Buttercream Frosting (recipe follows); 6 tablespoons dairy-free, soy-free vegetable shortening; 2 2/3 cups confectioners’ sugar; 1/2 cup unsweetened cocoa powder; 1/3 cup plus 1 tablespoon rice milk; 1/2 teaspoon vanilla extract; Pinch of salt; (makes enough for 12 cupcakes or 2 8-inch cakes)

December 9, 2011

So simple, yet so perfect. These cupcakes are topped with a chocolate buttercream frosting made with no butter, no cream—but it’s rich, chocolaty, and creamy nonetheless! This frosting will frost 12 cupcakes if you’re piping it, more if you’re just spreading the frosting. If you have leftover frosting, it will keep for weeks tightly covered in the fridge. Just let it come to room temperature and whip it up again. For added panache, dress these cupcakes up with sprinkles for kids’ birthday parties, or top them with Rice Milk Chocolate Ganache (page 104).

Recipe notes

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