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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, cocoa powder, xanthan gum, baking soda, baking powder, and salt.
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5
Thoroughly whisk out any lumps of cocoa.
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6
Set aside.
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7
In the bowl of a stand mixer fitted with the paddle attachment, combine the rice milk mixture with the sugar, canola oil, and vanilla.
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8
Beat on medium speed until light and foamy, about 1 minute.
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9
Using a sifter, sift in the flour mixture in three batches, mixing on low speed.
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10
Mix until smooth, about 30 seconds.
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11
Fill the muffin liners two-thirds full.
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12
Bake in the center of the oven for 18 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
Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
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15
In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 2 minutes.
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16
In a separate bowl, whisk together the confectioners sugar and cocoa powder, being sure to work out any lumps.
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17
Combine the sugar mixture with the shortening, alternating with the rice milk.
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18
Add the vanilla and salt.
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19
Beat until smooth and fluffy, about 5 minutes.
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20
You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
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21
These rich chocolate cupcakes are also delicious with Vanilla Frosting (page 93) or SunButter Buttercream (page 102).
