1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Preheat the oven to 350F. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about 1 minute until the tapioca flour is dissolved and the mixture is well emulsified. Add the cocoa powder, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high speed for about 2 minutes. It is important to mix really well, you can't over mix because there is no gluten! Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 11-12 minutes, rotate in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and allow cupcakes to cool completely.
for the frosting:
1/2 cup margarine, softened
1/2 cup agave syrup
2 tsp vanilla extract
1/3 cup cocoa powder, sifted
1/2 cup soy milk powder
2. Beat margarine and agave with an electric mixer at medium speed until smooth. Whisk in vanilla then slowly fold in cocoa powder. Slowly beat in soy milk powder at low speed. If mixture seems too firm, drizzle in a little agave, if too watery add a very small amount of soy milk powder. Frost each cupcake with a piping bag fitted with an open star tip. Garnish with gumpaste or fresh flowers if desired.
Makes approximately 12 cupcakes
