Gluten Free Chocolate Cupcakes

• Refrigerated

  • 3 tbsp Dairy-free milk
  • 1 cup Rice milk

• Baking & Spices

  • 1 tsp Baking soda
  • 2 tsp Ellyndale organic vanilla
  • 2 cups Living now gluten-free all-purpose flour
  • 1/2 cup Now real food organic cocoa powder
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Ellyndale organics canola oil
  • 1 1/2 cups Now real food coconut oil

• Liquids

  • 1 cup Water, HOT

• Other

  • 1 ½ cups Ellyndale® Naturals Sugarless Sugar™
  • 1 lb Ellyndale® naturals sugarless sugar™ (blend fine until powdered sugar is formed

Found on fitfluential.com

Description

Ingredients

• 2 cups Living Now® Gluten-Free All-Purpose Flour
• ½ cup NOW Real Food® Organic Cocoa Powder
• 1 ½ cups Ellyndale® Naturals Sugarless Sugar™
• ½ tsp. sea salt
• 1 tsp. baking soda
• 1 cup rice milk
• 1 cup hot water
• 1 tsp. Ellyndale® Organics Vanilla Extract
• ½ cup Ellyndale Organics™ Canola Oil
• 1 ½ cups NOW Real Food® Coconut Oil, solid
• 1 lb. Ellyndale® Naturals Sugarless Sugar™ (Blend fine until powdered sugar is formed)
• 3 tbsp. dairy-free milk
• 1 tsp Ellyndale® Organics Vanilla Extract

Directions

• Heat oven to 350°F (325°F convection). Grease two 12 cup muffin pans or line with paper baking cups.
• In a large bowl combine all-purpose flour, cocoa, Sugarless Sugar™, sea salt, and baking soda and set aside.
• In a separate bowl combine rice milk, hot water, vanilla extract, and canola oil.
• Whisk wet ingredients with dry ingredients until batter is smooth.
• Fill prepared cupcake cups full with batter.
• Bake cupcakes in preheated oven for 20 to 25 minutes, or until inserted wooden toothpick comes out clean.
• Cool for 10 minutes and finish with your favorite frostings.
• In a bowl, whisk coconut oil and powdered Sugarless Sugar™ until medium peaks are reached.
• Add dairy-free milk and vanilla and continue to beat until hard peaks are formed.
• Decorate as desired and enjoy!

Nutrition