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)

Description

Gluten And Milk Free Chocolate Cupcakes

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