Have your cake and eat it too!

One of the things I missed most was cake with an awesome buttercream frosting.  Well, no more!  This recipe is awesome and makes moist chocolate cupcakes with a rich vanilla "butter"cream frosting.  Your choices are pretty open with the buttercream, you can leave out the coconut oil and just use more shortening or vegan butter. I personally like the bit of coconut flavor it lends so I use the coconut oil and coconut milk.  No one could tell these cupcake were allergy free, and my kids actually prefer this frosting over the regular buttercreams!  Win for me!

Chocolate Cupcakes

1 cup fine white rice or brown rice flour
1/2 cup potato starch (not potato flour!)
1/4 cup tapioca starch
1/2 tsp. xanthan gum
2/3 cup sugar (or substitute if you prefer, I use coconut sugar)
1/3 cup cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 Tbsp. apple cider vinegar
1/3 cup oil (you can use any safe oil, I use safflower)
1 1/4 cups water

Preheat oven to 350, line your muffin tin with paper liners.
Blend all the dry ingredients together in a medium bowl with a wire whisk to break up and incorporate any lumps.  Add the rest of the ingredients and whisk until combined and uniform with no dry spots. 

Scoop batter evenly between cupcake liners, filling 2/3 full.  I use an ice cream scoop for even cupcakes. 

Bake at 350 for approximately 15-18 minutes or until a toothpick inserted near the center of cupcake comes out clean.*

Remove from oven and muffin tin.  Place on wire rack to cool.  Frost with frosting and decorate with safe ingredients, I like sprinkles, or Enjoy Life mini chocolate chips.

*for evenly risen cupcakes without cracked tops I place my pizza or baking stone in the oven to preheat and bake the cupcakes, it helps distribute the heat more evenly.

"Butter"cream Frosting

1/2 cup safe shortening (I use Spectrum Organic)
1/4 cup coconut oil*
1/4 cup vegan soy free butter
2 tsp. vanilla extract
1/4 cup coconut milk*
3-4 cups powdered sugar

Blend the shortening, butter and coconut oil together on high speed until smooth.  Slowly mix in the vanilla and milk.  Add powdered sugar and mix on high speed until light and fluffy and reaches desired consistency.

*If you prefer not to have a coconut taste sub the coconut oil with more "butter" and the milk with rice milk.