This recipe is gluten free, dairy free, egg free and sugar free. For those of you with allergies or sensitivities, it DOES contain almonds and soy. Adapted from the Gluten Free Goddess.
Ingredients for the cupcakes:
1 cup brown rice flour
1 cup “Just Like Sugar” — sugar substitute
3/4 cup tapioca starch
5 Tbsp. fructose
1/4 cup almond flour
1 tsp. each: xanthan gum, baking powder, baking soda, ground ginger and cinnamon
1 /2 tsp fine sea salt
1/4 tsp ground nutmeg
1/2 cup organic coconut oil (solid at room temp)
1 cup organic canned pumpkin (or fresh, if you have it!)
Ener-G egg replacer for 2 eggs
2 tsp. vanilla extract
Ingredients for the Icing:
1 1/2 cups “Just Like Sugar”
1/4 cup chilled vegan cream cheese
2 – 4 Tbsp organic maple syrup, as needed
Preheat oven to 350 degrees F. Line your muffin pan with paper cupcake liners. I used a ‘mini-bite’ pan for today. You can use a mini, regular or jumbo pan. Keep in mind the baking time is for a standard sized cupcake, and for a recipe made with cane sugar. The sugar substitutes can change baking times, so you may want to keep an eye on things. This recipe makes 12 standard cupcakes.
Mix together all of the dry ingredients using a whisk, or the whisk attachment to your stand mixer. Cut in the coconut oil in pieces and combine until the mixture looks like sand.
Add in the wet ingredients — pumpkin, egg replacer and vanilla. Beat on medium high until the batter is smooth and stretchy.
Spoon into your prepared cupcake tins. Bake for 20 – 25 minutes. Remember to keep an eye on things! Check for doneness by pressing on the top. The cupcake should be springy when pressed, and a wooden toothpick inserted into the cake should come out clean.
Cool briefly in the pan on a wire rack, then remove each cupcake from the rack and let them cool on the rack in their papers for one hour before icing.
While the cupcakes are cooling, you can make your icing, as it should be refrigerated a bit before you ice the cupcakes.
Put your sugar substitute into your mixing bowl using the paddle attachment. Add the cream cheese and start beating to combine. Add in the maple syrup one tablespoon at a time, just enough for the desired consistency. The frosting will look almost like a glaze.
Once cupcakes have cooled, frost and enjoy!
