Chocolate Maple Cupcakes

My daughter and I share birthday’s in October, and we luckily share friends in mommies and children. So my daughter’s birthday parties are always fun because she get’s to celebrate with her friends, and I get to share and celebrate with mine. This year was no exception.

One thing that has become big in our celebrations is making sure it’s allergy friendly as well. This year we had all of the allergies you could think of: corn, peanuts and tree nuts, soy, gluten, sugar, eggs, dairy…. Seriously. So what do you make?? Well I pulled out my favorite baker’s cookbook, “The Allergen-Free Baker’s Handbook” and went to work on a decision. I finally decided on the Chocolate Maple Cupcakes, and then topped it with a nice Organic Strawberry Cream Cheese Sugar-Free frosting. Maple syrup is such a great way to sweeten treats in place of sugar. I also made some pumpkin cupcakes and substituted unsweetened applesauce for the eggs that it called for. The only substitution I made on the Chocolate Maple Cupcakes was to use about half of the called for maple syrup and then used a 100% apple cider (unsweetened) for the other half.

The recipe is:

2/3 cups organic rice milk

1 tsp cider vinegar

1 cup Basic gluten-free flour mix (I used a purchased mix this time around)

1/2 cup unsweetened cocoa powder

1/4 tsp + 1/8 tsp xanthan gum

3/4 tsp baking soda

1/2 tsp corn-free baking powder

1/4 tsp sea salt

1/2 cup Spectrum shortening

2/3 cup organic maple syrup

1 1/2 tsp pure vanilla corn-free extract

Preheat oven to 350 degrees. Combine the rice milk and apple cider vinegar and set aside. Whisk together the flour mix, cocoa, xanthan, baking soda, baking powder and salt. In the bowl of your stand mixer fitted with the paddle attachment, cream the shortening on medium about 1 minute. Add the maple syrup and vanilla. Now it won’t look like what you are used to with sugar, but really it’s okay. Sift the dry ingredients, 1/3 at a time, alternating with a portion of the rice milk. It should go dry, wet, dry, wet, dry. Beat until smooth about 30 seconds. Fill your cupcake liners to about the 1/2 way point. Bake for 18 minutes.

The only problem I had was that they were so airy, that they steamed themselves right out of the cupcake sleeves. That was sort of funny, however – I may need to try foil next time and see if I get the same results.

If you want to get another opinion on how yummy (and gooey sticky) these cupcakes are you want to go here…

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