1/4 cup white rice flour
1/4 cup quinoa flour
1/4 cup sorghum
1/4 cup almond flour
2 tbsp tapioca starch
2 tbsp potato starch
1/3 cup cocoa powder
2 tbsp flaxmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp ground cinnamon
3 tsp ground espresso
1/8 tsp surejel
1 cup unsweetened soymilk (or alternative milk of choice)
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 tsp apple cider vinegar
White Sparkling Sugar Sprinkles by Wilton, optional
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
In medium-sized bowl, combine white rice flour, quinoa flour, sorghum, almond flour, tapioca starch, potato starch, cocoa powder, flaxmeal, baking powder, baking soda, xanthan gum, sea salt, ground cinnamon, ground espresso, and surejel. Set aside.
Combine milk, canola oil, sugar, vanilla extract, and apple cider vinegar in bowl of stand mixer (or use free standing bowl and hand mixer). Mix until just combined. Keeping mixer on low speed, slowly add dry ingredients. When everything is blended together, increase speed to medium high for 3 minutes.
Spoon mixture into cupcake liners until they are about 3/4 full. This works really well with a spring-loaded ice cream scooper. Bake 23 - 25 minutes or until a cake tester comes out clean. Remove from oven and allow to sit in muffin tin for 5 minutes, then remove to cooling rack. Allow to completely cool before icing.
Chocolate Ganache Icing
1/3 cup unsweetened coconut milk (or alternative milk of choice)
1 tbsp agave syrup
1/2 tsp vanilla extract
pinch of cinnamon
pinch of sea salt
1 cup semi-sweet chocolate chips
Mix the milk, agave, vanilla, cinnamon, and sea salt in a small bowl. Set aside.
Melt chocolate chips in microwave. It is very important to do this in such a way that it doesn't burn. I usually start out setting the microwave on 50% power for about 20 seconds, and I repeat this one or two more times. Then I give it one more burst on high for about ten to fifteen seconds. Feel free to melt them in a double boiler on the stove. Note that even if they retain their shape and don't look melted, if you touch a spoon to them, you'll see that they really have begun to melt
Once the chocolate chips are melted, add to milk mixture and mix until completely blended.
When both the cupcakes and the icing have reached room temperature, spoon the ganache over the cupcake, allowing it to spill over the sides.
NOTES about the icing:
1. Do not use this to ice your cupcakes until both the cupcakes AND the icing are at room temperature.
2. After you've iced the cupcakes, resist the temptation to eat them. Walk away, find something to do. Clean the mess you've just made in the kitchen, go fold some laundry, walk the dog. Come back about one or two hours later and the icing will have magically set. It will look like the chocolate shell on the Chocolate-Dipped ice cream cones from Dairy Queen. In fact, sneak a peak at the picture at the top of my post. This was taken before the icing really had a chance to set - you can tell it's still a bit shiny. About an hour after that picture was taken, it looked like a different cupcake!