Chocolate Gluten Freedom Cupcakes

Since family members of mine have Celiac Disease (gluten allergies) I enjoy making gluten free items.  It is actually good for anyone, even those that do not have the disease, to give their bodies a rest now and then from having to break done all the wheat products, especially the refined flours.  These are cupcakes that I made for my dad and nephews, they were a big hit.  Although not as moist as traditional cupcakes, these did not have the gritty texture that gluten free products can sometime have.  These were exceptionally delicious!  The recipe came from one of my favorite cookbooks, Vegan Cupcakes Take Over The World.

Ingredients:
1 c. organic soy milk (I like to use coconut when baking)
1/3 c. coconut oil
3/4 c. coconut sugar
2 tsp. vanilla extract (can use 2 1/4 tsp instead of also using the almond)
1/4 tsp. almond extract
1/4 c. tapioca flour
2 Tbs. ground flax seed
1/3 c. unsweetened cocoa powder
1 c.  Bob's Redmill All Purpose GF flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350, line muffin tray with cupcake liners.

In a large bowl combine first five ingredients.  Mix just to combine.  Add tapioca flour and flax seed and mix vigorously for 1 minute, until tapioca flour is dissolved and mixture is well emulsified.  Add remaining ingredients.   Mix on medium-high for about 2 minutes.  Mix really well, you don't have to worry about over mixing.

Fill liners a little over 3/4 full, these won't rise as much as traditional cupcakes.

Bake for 20-23 minutes, until toothpick inserted in center comes out clean.  Transfer to cooling rack and let cool completely.

For frosting I used the Vegan Fluffy Buttercream Frosting recipe (can be found by using the search box from the home page).