Ingredients
- Cafe Amaretto Cupcakes:
½ cup Rice Milk
½ cup Sheep’s Greek Yogurt
Espresso Instant Powder (to equal 6 cups of espresso)
1/3 cup Mazola oil
3/4 cup Moscovado Sugar
2 teaspoons GF Vanilla Extract
1/2 teaspoon Almond Extract
Mix above in stand mixer on speed 2 until well blended. Then add
30 grams Tapioca Starch
2 tablespoons Flaxseed (ground/flour)
Mix for 1-2 minute on speed 2-3 or until it is thoroughly mixed.
Then sift together in a bowl the following ingredients
40 grams Dutch Cocoa Powder
80 grams White Rice Flour
55 grams Quinoa Flour
60 grams Millet or Sorghum flour
1 teaspoon GF Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Add this sifted ingredient to the mixture. mix for a minute or 2 on low speed (2) until well mixed!!!!
Fill cupcake liners 2/3 full and bake at 180°C (350°F) for 21 min.
For the Frosting:
55 grams Crisco
55 grams Gluten and Milk Free Margarine
Mix these for about 30 seconds to a minute on speed 2 of your stand mixer
Then add
375 grams powdered sugar
Mix for 2 minutes or so (If it is too dry, add a bit of the Amaretto, but just a bit, you want to mix this well before adding the rest of the liquid).
Now add the rest of the liquid
1/8 cup Amaretto (more or less to get the consistency you want)
Mix in stand mixer for 5-7 minutes or so - this will make it nice and fluffy and light and will not taste so sweet :)
For the grass, I used Wilton tip 233 and Wilton Kelly Green gel coloring. For the yellow, I used Wilton Golden Yellow. I used green sugar glitter and black sugar glitter to top the yellow with to make the different team colors.
Description
Gluten And Milk Free Chocolate Cafe Amaretto Cupcakes
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter