This recipe is largely inspired by Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.  I reduced the sugar, swapped out the white flour for spelt, swapped out the soy milk for almond milk and cut the topping recipe in half in order to up the "good for you" factor.  I have to say I was amazed at how delicious these cupcakes were.  They beat any dairy / egg cupcakes I’ve ever had by a long shot and were rich, sweet and satisfying.

Cupcakes

INGREDIENTS
1 cup almond milk (or oat milk)
1 teaspoon apple cider vinegar
1/2 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup spelt flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS
1. Preheat oven to 350°F and line muffin pan with paper or foil liners - or spray with canola oil.
2.Whisk together the soy milk and vinegar in a largebowl,and set aside for a few minutes to curdle.Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy.In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder,and salt.  Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling three quartersof the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely

Topping

INGREDIENTS
2 tablespoons rice milk
1 tablespoons arrowroot or cornstarch
Scant pinch of salt
1/3 cup coconut milk
1/2 cup brown sugar
3/4 cups shredded unsweetened coconut
1/4 cup pecans, coarsely chopped
1/2 teaspoon vanilla extract

DIRECTIONS
1. Whisk rice milk, arrowroot, and salt in a small bowl or measuring cup. In a large stainless-steel saucepan over medium heat, stir together coconut milk and brown sugar. Cook, stirring occasionally, till mixture starts to boil. Turn heat down to low and cook, stirring occasionally, for five minutes. Whisk rice milk mixture once more and slowlypour into the coconut milk mixture, stirring constantly to incorporate.
2.Stir mixture continuously till it darkens again, gets very thick and smooth, and arrowroot is cooked, about 6 to 7 minutes. Remove from heat and beat in vanilla, chopped pecans, and coconut. Stir till everything is coated and completely combined.  Cool to room temperature before frosting cupcakes.

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from Still Life with a Recipe by Mollie Katzen with some modifications by me to reduce the sugar content

1/2 cup (1 stick) soft butter or margarine
1 cup peanut butter (smooth or crunchy)
2/3 cup (packed) light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups flour - 1/2 white 1/2 wheat or spelt
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup semisweet chocolate chips

1] Preheat oven to 375°. Lightly grease a cookie sheet.
2] In a large bowl, beat together the butter or margarine, peanut butter, sugar, and egg. Continue to beat well (high speed with an electric mixer is the best way) for 5 minutes.
3] Stir in vanilla.
4] Sift in the dry ingredients, then add the chocolate chips. Stir by hand until well blended.
5] Drop by rounded teaspoons onto the cookie sheet. Flatten each cookie with a fork.
6] Bake 12 to 15 minutes. Cool on a rack for ultimate crispness.

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This is the best tasting gluten free flour mix I’ve found. There’s no predominating strong flavor that takes over the mix so the baked goods taste like . . . baked goods - not bean flour or quinoa or buckwheat. Not that those are bad it’s just sometimes a good old fashioned tasting pancake or muffin is just what is called for.

The basic idea for these came from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero. Use 1 batch of baking mix for each recipe below.

BAKING MIX
1/4 c. tapioca flour
1/3 c. almond meal/flour
2. T. ground flax seed (or your choice of gluten free flour)
1/3 c. brown or white rice flour
1/3 c. sorghum flour
1 t. baking powder
1/2 baking soda
1/4 t. salt

FOR CUPCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
1/2 c. xylitol
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)

Mix these ingredients on medium speed and then mix in the baking mix above. Mix well - there’s no gluten so there’s no danger of overmixing. Preheat oven to 350F Oil muffin tin Bake 20-25 minute

OR PANCAKES
1 c. almond or rice milk
1/3 c. walnut or canola oil
2 eggs, separated

Beat the egg whites and set aside. Whisk milk, oil and egg yolks. Mix in the baking mix above. Fold in the egg whites. Make the pancakes over medium heat in a saute or frying pan.Good with blueberrries sweetened with Xylitol.

FOR COOKIES
1/2 c. butter or Earth Balance
1/2 c. xylitol
1 1/2 t. Stevia
2 t. vanilla extract
1/2 t. almond extract
1 egg (optional)
1/3 c. coconut

Mix these ingredients on medium speed and then mix in the baking mix above. Mix well - there’s no gluten so there’s no danger of overmixing. Preheat oven to 350F Drop by spoonfuls on baking sheet Bake 12-15 minutes

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