After taking a nice long vacation due to needing to recover from all the MoFo action, I have returned… with an offering of cupcakes. Holiday themed cupcakes, at that!
Typically, I am not one to jump on the winter holiday excitement… due to being semi-ambivalent about the season, loathing cold weather, a disinterest in consumer driven holidays, as well as having such an aversion to Christmas music that I will avoid most retailers well past January 1st (I know… “bah-humbug”, right?). However, my son is an 8 year old boy. And he is the sweetest 8 year old boy I have ever come to love. And, he was begging us for a “traditional” Xmas setting in our home during the holidays this year. So, since my husband and I adore him… we broke down and put up a tree last night.
I’m pretty sure we go through this every single December. Ah, holidays.
I have to say, I do like the twinkling lights all over my house. I may actually leave them up. Maybe forever.
Also, we purchased a truckload of candy canes to decorate the tree with… and, oh boy, I can’t even tell you guys how much I love candy canes. Especially combined with chocolate… and buttercream frosting. Every year I have to make myself some chocolatey-pepperminty-cupcakes to go with my ginormous mug of nog.
I guess this time of year isn’t all bad. I do love the over-consumption of baked goods part. :)
Chocolate Candy Cane Cupcakes ~ Vegan & Gluten Free
makes 9 cupcakes
- 1 cup vegan sugar
- 3/4 cup melted vegan margarine
- 1/2 cup sorghum flour
- 1/2 cup cocoa powder
- 1/4 cup potato starch
- 1/4 cup cornstarch
- 1 tsp xanthan
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup non dairy milk
- 3 tbsp vinegar
- 1/4 cup crushed candy cane bits
- 1/2 cup vegan margarine, cold
- 1 tsp peppermint extract
- 2 cups vegan confectioner’s sugar
- 1 tbsp non dairy milk
Preheat oven to 350 °F and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.
In large mixing bowl, combine sugar and melted margarine together until smooth.
In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt. Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions. Stir in vinegar, one tablespoon at a time.
Drop a little less than 1/4 cup batter into each cupcake cup until all batter is used. The batter is very sticky, so be prepared to use a spoon to help get it in the cups evenly. I really had to scrape my mixing bowl to get taht 9th cupcake.
Bake in preheated oven for 25 minutes, or until knife inserted into center comes out clean.
Wait until cupcakes have cooled and then make your frosting.
To make frosting, simply cream margarine and peppermint extract until smooth. Next, add in confectioner’s sugar slowly until all is incorporated. Mix on highest setting possible until creamy. Add in 1 tbsp non dairy milk and whip until fluffy. Add in food coloring if desired. I used both a mix of red and white icing to achieve the “candy cane” look. Simply place two bags next to each other in a larger piping bag and pipe as normal. Top with crushed candy cane pieces.
Store in covered container inside fridge to keep fresh.