1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer
1/2 cup sorghum flour
1/4 cup white rice flour
3 tbsp almond flour2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350°F.
In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.
In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.
Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes. Allow cupcakes to cool, then frost.
Chocolate Rum Frosting
2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed
Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder. Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.
(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)
