Wednesday, December 28, 2011

Christmas Cupcakes


For dessert this Christmas, I decided to go with the cupcake theme, and what perfect combination is there for winter than chocolate peppermint stick?  I topped these luscious gluten-free chocolate cupcakes with a creamy vanilla frosting flavored with mint extract and sprinkled some crushed peppermint candy canes on top.  A lovely little holiday treat.


Start by crushing 5 or 6 mini candy canes in the food processor (or by hand with a baggie and rolling pin, if you need the stress release).


Pour your chocolate cupcake batter into cupcake papers, filling them about 3/4 of the way.


Frost your cupcakes with mint flavored vanilla buttercream made with non-hydrogenated Earth Balance sticks.  Top with a sprinkle of crushed peppermint and a mini candy cane.


Viola!  Merry Christmas!

Amazingly Awesome Gluten-free Chocolate Cupcakes
1 cup Red Mill all purpose gluten-free flour
1/2 cup white rice flour
3 Tbl cocoa powder
1/2 tsp sea salt
1 1/4 cups water
1/4 cup canola oil
1/4 cup apple sauce
1 Tbl apple cider vinegar
1 tsp vanilla extract

1 cup Florida Crystals organic sugar

Preheat oven to 350 degrees. Line muffin tin with cupcake papers (this makes 12-16). In a large bowl, sift together dry ingredients. In a separate bowl, stir together wet ingredients and sugar. Pour wet ingredients into dry ingredients and whisk until there are no lumps. Evenly distribute batter among cupcakes. Bake for 15-25 minutes, or until center is springy when touched.

2 comments:

jhailstone said...

Those cupcakes look so awesome. It just goes to show that you can have your cake and eat it too. Thanks for a good birthday cupcakes idea.

Mary Lawrence said...

thanks, jhailstone. you'd never know these are vegan and gluten-free - they're so spongey and rich, yet lightly sweet.