Gluten-free Chocolate Cupcakes by Babycakes

With February being the love month I thought we should share a little love with our gluten-free/vegan/health conscience friends by sharing this amazing chocolate cupcake recipe from Erin McKenna at Babycakes NYC. This cute, quirky bakery on the upper-east side is 100% gluten-free, vegan, and delicious!

For those of us who aren't upper-east siders no need to cry! Now we can bring Babycakes into our own kitchens with one of Erin's new recipe books. Here is a sneak peak into one of my favs:

Chocolate Cupcakes

YIELD: 1 dozen

• 1 cup garbanzo and fava bean flour
• 1/4 cup potato starch
• 2 tablespoons arrowroot
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup coconut oil
• 2/3 cup agave nectar
• 6 tablespoons applesauce
• 2 tablespoons vanilla extract
• 1/2 cup hot water or hot coffee
• Frosting for serving (see recipe below)

Preheat the oven to 325°F. Line one, standard 12-cup muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water directly to the dry ingredients. Stir until the batter is smooth.

Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and a toothpick inserted in the center will come out clean. Remove from the oven.

Let the cupcakes stand for 20 minutes. Transfer them to a wire rack right side up and cool completely. Using a frosting knife, gently spread 1 tablespoon of Frosting over each cupcake. Place the cupcakes in an airtight container and store in the refrigerator for up to 3 days.

Vanilla Frosting

YIELD: enough for 1 dozen cupcakes

• 1 1/2 cups soy milk
• 3/4 cup soy “Better Than Milk” powder
• 1 tablespoons coconut flour
• 1/4 cup agave nectar
• 1 tablespoon vanilla extract
• 1 1/2 cup coconut oil
• 2 tablespoon lemon juice

In a blender or food processor, combine the soy milk, “Better Than Milk” powder, coconut flour, agave nectar, and vanilla. Mix the ingredients for 2 minutes. As the machine blends, slowly add the oil and lemon juice, alternating between the two until all parts are incorporated. Pour the mixture into an airtight container. Place the container in the refrigerator for 6 hours, or for up to 1 month, before using.