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If gluten free cupcakes aren’t your thing substitute your favorite chocolate cake recipe instead to make these delicious filled cupcakes
For the cupcakes:
1 1/2 cup gluten free flour mix
1/2 cup cocoa powder
1 cup white sugar
1/2 teaspoon salt
2 teaspoons baking soda
3/4 teaspoon xanthan gum
5 Tablespoons SB Cooking Oil
1 Tablespoon apple cider vinegar
1 teaspoon vanilla
2 eggs worth of egg replacer
1 cup water
confectioners sugar to dust on top
For the peanut butter filling:
1/2 cup SB Organic Buttery Spread
1 Cup SB creamy peanut butter
3 Tablespoons almond milk
2 cups confectioners sugar
1 1/2 teaspoons vanilla
Preheat the oven to 350 degrees and line 1 muffin pan with cupcake liners or spray with cooking spray.
In a large bowl combine all the dry ingredients (flour mix, cocoa powder, white sugar, salt, baking soda, xanthan gum) making sure they are well mixed.
Form a well(an indentation) in the middle of the dry ingredients and add in the wet ingredients (oil, vinegar, vanilla, egg replacer, water).
Mix until completely combined and pour batter into pan filling 3/4 of the way.
Bake for 15 to 18 minutes or until a toothpick can be inserted in the center and come out clean. Place cupcakes on a rack to cool.
While the cupcakes are cooling, cream together the butter and peanut butter with an electric mixer. Add in confectioners sugar 1/2 cup at a time with the mixer at medium speed. Once 1 1/2 cups of sugar have been added, add almond milk and vanilla.
Once all the ingredients have been added you can adjust the amounts to get the consistency you desire. (I find that I sometimes need to add more almond milk or more sugar)
Once the cupcakes have cooled use a small sharp knife to cut a cone shape out of the cake. Cut off the pointy part of the cake so that you are just left with a hole and a “plug.”
Fill the holes with peanut butter filling and place the cake “plugs” back on top.
Dust the tops with a small bit of confectioners sugar as desired.
This is the mix of gluten free flours I used:
1/2 cup sorghum flour
1/2 cup corn starch
1/4 cup tapioca flour
1/4 cup corn flour (finely ground white cornmeal)
12 cupcakes (125 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 466 kcal
Fat 23 g
Saturated Fat 4 g
Trans Fatty Acid 0 g
Poly Fat 5 g
Mono Fat 13 g
Cholesterol 0 mg
Sodium 467 mg
Carbohydrates 62 g
Dietary Fiber 4 g
Total Sugars 39 g
Protein 7 g