Cupcakes may have fallen out of favor a little in recent years but we still love them! There’s nothing quite like your own personal, dainty little cake that can put a smile on our face and give you a warm hug to the belly. Decorate these with the frosting and toppings of your choice. It can be as simple as a drizzle of a quick chocolate ganache or some whipped cream (or coconut cream) and fresh berries. Or they can be decorated as elaborately and decadently as you like.
1 cup non-dairy milk
1 tsp apple cider vinegar
¾ cup Anita’s Organic Cane Sugar
1/3 cup coconut oil, melted
2 tsp vanilla extract
1 tsp coffee extract (optional)
1 cup Anita’s Organic All Purpose Gluten Free Mix
1/3 cup Anita’s Organic Cocoa Powder
2 tsp baking powder
½ tsp baking soda
1 tsp xanthan gum
½ tsp salt
Pre-heat the oven to 350F and line a 12-cup muffin tray with baking cups.
In a large bowl mix together the non-dairy milk and apple cider vinegar. Allow this to curdle for a few minutes. Add the sugar, coconut oil, vanilla extract, and coffee extract if using.
In a medium-sized bowl sift together the gluten-free flour mix, cocoa powder, baking powder, baking soda and xanthan gum. Stir in the salt.
Add the flour mixture to the wet mixture and whisk together until smooth. Let the mixture sit for a few minutes to thicken and then scoop the mixture evenly into the prepared muffin tray.
Bake in the center of the oven for 18 to 20 minutes. Insert a wooden toothpick into the center of the cupcakes to make sure they are cooked all the way through. If not, return to the oven for 2 minutes at a time until done. Do not over bake as they will become too dry – 18 to 20 minutes was the sweet spot in the test kitchen oven. But if you know your oven runs a little hot check them from the 15-minute mark.
When cooked remove the tray from the oven and allow to cool for a few minutes before transferring the cupcakes to a wire rack to cool fully.
When cool decorate with your favorite frosting. Makes 12 cupcakes.