Vegan and Gluten-Free Candy Cane Cupcakes

My daughter and I have been baking together a lot this past month.  She loves to make cupcakes, and between Hanukkah and Christmas, we decided to make a few holiday themed treats to match the season.  For Hanukkah last month, we made these "jellydoughnut" cupcakes that were so good.  Jelly doughnuts (sufganiyot) are traditionally served at Hanukkah so these cupcakes were the perfect dessert for the holiday.

For Christmas, my daughter wants to use candy canes, so I found this recipe that looks fantastic.  

Chocolate Candy Cane Cupcakes ~ Vegan & Gluten Free

Makes 9 cupcakes

Cupcake Ingredients:


1 cup vegan sugar


3/4 cup melted vegan margarine


1/2 cup sorghum flour

1/2 cup cocoa powder


1/4 cup potato starch


1/4 cup cornstarch


1 tsp xanthan


1 tsp baking powder


1/2 tsp salt


1/2 cup non dairy milk


3 tbsp vinegar


1/4 cup crushed candy cane bits


Frosting Ingredients:


1/2 cup vegan margarine, cold


1 tsp peppermint extract


2 cups vegan confectioner’s sugar


1 tbsp non dairy milk


Directions:


Preheat oven to 350 °F and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.


In large mixing bowl, combine sugar and melted margarine together until smooth.


In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt.   Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions.

Stir in vinegar, one tablespoon at a time.
Drop a little less than 1/4 cup batter into each cupcake cup until all batter is used. The batter is very sticky, so be prepared to use a spoon to help get it in the cups evenly.

Bake in preheated oven for 25 minutes, or until knife inserted into center comes out clean.
Wait until cupcakes have cooled and then make your frosting.


To make frosting, simply cream margarine and peppermint extract until smooth. Next, add in confectioner’s sugar slowly until all is incorporated. Mix on highest setting possible until creamy. Add in 1 tbsp non dairy milk and whip until fluffy. Add in food coloring if desired.  Top with crushed candy cane pieces.
Store in covered container inside fridge to keep fresh.