Gluten And Milk Free Chocolate Cupcakes

Ingredients

20g Amaranth Flour

20g Millet Flour

34g White Rice Flour

16g Tapioca starch

1/8 teaspoon Baking Soda

1 teaspoon GF Baking Powder (if using German, use 2x amount)

40g Baking Cocoa Powder

Pinch of salt

25g Milk Free Margarine at room temperature (I used Deli Reform Das Original)

140 g Mascobado Sugar

Replacement for 1 Egg (I used 1 Tablespoon Flax Seed Flour with 2 Tablespoons Water. Mixed well and let set for 10 minutes).

½ teaspoon GF Pure Vanilla Extract

½ cup Soy Milk at room temperature (I used Alpro soya natural fresh

Butter Cream Frosting:

I used the Wilton Recipe but altered as follows to make it milk free.

55g Milk Free Margarine at room temperature - again, used Delli Reform

55g Crisco or other shortening

30 ml Rum

350g Powdered Sugar (shifted)

Gluten And Milk Free Chocolate Cupcakes

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