Can I substitute the rice flour in these cupcakes?

The recipe specifically calls for rice flour to achieve the gluten-free texture. Substituting with other flours may alter the consistency and baking time, so it's best to stick to the specified ingredient.

What kind of sugar can I use if I don't have xylitol?

The recipe states you can use 1/2 cup of xylitol or vegan sugar, so regular vegan granulated sugar can be used as an alternative for sweetening the cupcakes.

How do I know when the chocolate cupcakes are fully baked?

To check for doneness, insert a skewer into the center of a cupcake; if it comes out clean, they are ready. The recipe suggests baking for approximately 25 minutes at 350 Fahrenheit.

Can the vanilla frosting be prepared in advance?

Yes, the recipe indicates that you can use the frosting immediately after whisking until light and fluffy, or you can refrigerate it until it is needed.

What type of vinegar is used in the cupcake batter?

The recipe specifies using 1/2 teaspoon of white wine or cider vinegar (vegan) as one of the wet ingredients for the cupcake batter.

3.5K Views 13 years ago

Chocolate Cupcakes with Vanilla Frosting
[Vegan, Gluten-Free]

AC By: Aine Carlin

Author Bio

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland,... Read More

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Six vegan gluten-free chocolate cupcakes topped with creamy vanilla frosting and a small piped cocoa rosette, arranged on a cooling rack.

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Vegan Chocolate Cupcakes with Vanilla Frosting

I've used rice flour in a few recipes now but I must say this has been my most successful endeavor to date. Although I've been striving for that perfect cupcake texture for a long while now, none have come remotely close to these – I almost jumped up and down... Read More

Ingredients You Need for Chocolate Cupcakes with Vanilla Frosting [Vegan, Gluten-Free]

Cupcakes

3/4 cup rice flour
1/4 cup cocoa powder
1/2 cup xylitol or vegan sugar
1/4 tsp pink himalayan salt
1/2 tsp bicarbonate of soda
1/4 tsp baking powder
1/4 cup water
1/4 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp white wine or cider vinegar (vegan)
1/8 cup oil

Frosting

1/2 cup vegan sunflower spread
2 cups vegan powdered/icing sugar
1 tsp vanilla extract
splash of coconut milk

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How to Prepare Chocolate Cupcakes with Vanilla Frosting [Vegan, Gluten-Free]

Cupcakes

Pre-heat the oven to 350 Fahrenheit.
Sieve the flour, cocoa, xylitol, salt, bicarb and baking powder into a large bowl. Lightly mix with a spatula to incorporate the ingredients.
Add the water, coconut milk, vanilla extract, oil and vinegar to the dry ingredients and gently fold using a spatula until everything is thoroughly combined. The batter will be fairly thick.
Line a muffin tray with six large cases and fill each one half way. Put immediately into the oven (ensuring it is at 350 Fahrenheit).
Bake for 25 minutes. In the last ten minutes I turned the tray around to make sure they were all evenly baked. Insert a skewer into the centre, if it comes out clean they are ready. Allow to cool completely before icing. I let them cool for ten minutes in the tray before transferring them to a cooling rack.

Frosting

Combine the sunflower spread and 1 cup of the sugar using a spatula.
Add the vanilla extract, coconut milk and remainder of the icing sugar and whisk until light and fluffy using a balloon whisk. You can use immediately or refrigerate until needed.
Take about a 1/4 cup of the vanilla frosting and combine with a heaped teaspoon of cocoa powder using a spatula.
Transfer the mixture to a piping bag with a nozzle of your choosing – I went for a size 30 star effect one.
When the cupcakes are completely cool frost each one with the vanilla frosting using a spatula. Here is a helpful video: https://www.youtube.com/watch?v=FtzYFcl6nHw
After each one is frosted pipe a little rosette onto each one – off center looks so much better and cuter in my opinion.