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Recipe : Entry # 7561
Esther Briddick
(256) 612-3400
Recipe Title
Gluten Free Candy Cane Chocolate Cupcakes
Recipe Theme
December: Peppermint
Joe Wheeler EMC
1 1/4 Cup brown rice flour
1/4 cup cornstarch
1 cup sugar
1/4 cup cocoa
1 tsp. xanthan gum
1 tsp. Baking soda
1/2 tsp. Salt
1 egg
1/2 cup milk
1/2 cup oil
1/2 cup water
1/2 tsp. Vanilla

Frosting ingredients:
1/4 cup shortening
1/4 cup butter
2 cups powdered sugar
3 Tbsp. Milk
1 tsp. Vanilla
Pinch of salt
Crushed candy canes
Combine rice flour, cornstarch, cocoa, soda, and xanthan gum, and salt. In a separate bowl combine milk, eggs, oil, water, and vanilla. Add the wet ingredients to the dry and mix for 2 minutes. Fill paper-lined muffin tins 2/3 full. Bake in preheated 350 degree oven for 15-20 minutes. Remove from pan and cool completely on wire rack.
Meanwhile in mixing bowl, combine shortening, butter, powdered sugar, milk, vanilla, and salt. Beat for 5 minutes until fluffy.
Take half of the frosting and put in a decorators bag and push tip into the top each cooled cupcake. Squeeze bag to allow a couple teaspoons of frosting in the center for a delectable filling.
Take remaining frosting and frost the top on each cupcake. Sprinkle with crushed candy canes.