1/2 c. coconut oil
1 1/2 c. granulated sugar
3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)
2 tsp vanilla
1 c. brown rice flour
3/4 c. potato starch
1/2 c. tapioca starch
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. cocoa powder
1 c. non-dairy milk (from a carton). I used almond milk.
1/4 to 1/2 c. Enjoy Life chocolate chips (I used a mix of mini and mega chunk.)
Melt coconut oil and stir together with sugar in a large bowl. Add “eggs” and vanilla and stir well.
In a separate bowl, combine dry ingredients.
Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes). The last thing you want is a mouthful of unblended rice flour.
Line cupcake tin with cupcake papers. Bake in preheated oven at 350 degrees for about 18 minutes until cupcake springs back when you touch it.
Cool on a wire rack. Top with frosting (see below) and mini chocolate chips.
3 1/2 c. powdered sugar
1 tsp vanilla
2 T. plus 1 tsp. butter (I used SmartBalance)
2 T. shortening (I used Spectrum. You could probably use butter instead but it may not hold its shape as well.)
1/4 tsp salt
4-7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)
Combine powdered sugar, vanilla, butter, shortening, and salt in a bowl. Combine with a fork or a pastry cutter. Add non-dairy milk one teaspoon at a time. You will need at least 4-5 teaspoons, but stir well before adding the last couple. If your frosting will hold its shape, stop adding liquid. Mix with a mixer for about a minute to combine well and to add a little fluff.