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1
Preheat the oven to 350F.
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2
Line a muffin pan with 12 liners.
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3
Combine the rice milk and cider vinegar and set aside.
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4
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
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5
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla.
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6
Beat on medium speed until light and fluffy, about 2 minutes.
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7
Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture.
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8
Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
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9
Fold in the chocolate chips.
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10
Fill liners three-fourths full with batter.
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11
Smooth the tops of the cupcakes with a butter knife or frosting spatula.
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12
Bake in the center of the oven for 24 minutes, rotating the pan halfway through.
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13
Bake until a skewer inserted into the center of a cupcake comes out clean.
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14
Transfer the cupcakes to a cooling rack and let cool completely before frosting.
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15
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
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16
Add the confectioners sugar in three batches, beating after each addition.
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17
Add the rice milk and vanilla.
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18
Beat until light and fluffy, about 5 minutes.
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19
Fold in the chocolate chips.
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20
Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.
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21
Cupcakes keep well for at least 3 days when stored covered in the fridge.
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22
They also freeze well, so pop them in the freezer, then remove and let come to room temperature for a little cake anytime.
