So I attempted this curious cake we call a cupcake. I decided to try it in chocolate since I always have chocolate on the brain (and in the stomach) this time of year. Don't you?
Now this is not health food - but cupcakes aren't meant to be. I, of course, had to have my salad and fresh squeezed carrot juice and then the cupcake. That is just my approach to food. I just feel better when I eat that way.
Anyone who knows me is aware I try to keep up with the trends, whether fashion, art or food. So here is my attempt at keeping in cupcake style.
Chocolate Winter White Cupcakes
1/3 cup sorghum flour
1/3 cup sweet rice flour
1/3 cup potato starch not flour
1/3 cup cocoa powder
1/2 tsp xanthum gum
1 tsp baking soda gluten free
1/2 tsp baking powder gluten free
1/4 tsp salt
1 cup cultured coconut milk (I use So Delicious)
3/4 cup organic cane sugar
1/3 cup grapeseed oil
2 tsp vanilla extract
Preheat oven to 350.
I started by sifting the flours, cocoa, xanthum gum, baking soda, baking powder and salt in separate bowl. I put the cultured coconut milk in the stand mixer bowl and added the sugar, grapeseed oil and vanilla. I beat this until well mixed and creamy. Then I added half the flour mixer, blended it. Then other half, blended it again. Put cupcake liners in muffin pan and fill with batter about 3/4 full. Bake 20 minutes. Test with toothpick. Cool.
For frosting I just used any basic butter cream frosting recipe. Change out the dairy for non dairy. Then I just piled unsweetened coconut on top.
Even I have to admit they are pretty "tasty" as a friend of mine would say. Really it didn't take much time. I baked my cake and ate it too.
