Gluten-Free & Vegan Chocolate Cupcakes - Recipe

for the cupcakes:
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

Vegan & Gluten Free Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp GF vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn flour or almond flour
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 milk, canola oil, sugar and extracts. Beat on medium speed just to combined. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved add the mixture is well emulsified. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium to high speed for about 2 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. These cupcakes wont rise as much as the average cupcake, so you can fill the liners a little more than usual. Bake for 20-24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 1/2 cups gluten free icing sugar
1 1/2 tsp GF vanilla extract
1/4 soy or almond milk

2. Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and milk and beat for an additional 5-7 minutes until light and fluffy. Frost each cupcake and enjoy!

Makes approximately 12 cupcakes

Vegan Vanilla Agave Cupcakes - Recipe

for the cupcakes:
2/3 cup soy/almond milk
1/2 tsp apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 325F. Mix the milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda and salt and mix until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-22 minutes, rotating half way through baking time. Remove pan from the oven and cool for 60-90 minutes.

for the frosting:
1/3 cup soy/rice/almond milk
1 tbsp arrowroot
pinch of salt
1/3 cup light agave nectar
1/3 cup refined, nonhydrogenated coconut oil
1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp soy milk powder

2. In a small saucepan, whisk together milk, arrowroot and salt until dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens into a pudding-like consistency (about 2-3 minutes). Remove from the heat and scrape mixture into a medium bowl with a heat proof spatula. Add agave nectar and whisk until combined, then add coconut oil and vanilla extract and whisk again. Add the soy milk powder and beat on medium speed with an electric mixer for 4-5 minutes, until creamy and smooth. (If you wish to colour your icing, add a few drops of colouring along with the soy milk powder). Cover and chill in the fridge for about 45 minutes until the mixture is firm. (For best results, make the frosting the night before and allow it to set in the fridge overnight).  Frost each cupcake with a piping bag fitted with a large open star tip.

Makes approximately 12 cupcakes

Vegan Low-Fat Vanilla Cupcakes with Fresh Berries

for the cupcakes:
1/2 cup vanilla soy (or greek or goat) yogurt
2/3 cup vanilla soy or almond milk
1/4 cup applesauce
3 tbsp. canola oil
3/4 cup granulated sugar
1 1/2 tsp. vanilla extract
1 1/4 cup all-purpose flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat the oven to 350F. In a large bowl, whisk together yogurt, milk, applesauce, oil, sugar and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt and mix well. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 22-24 minutes, rotating pan half way through bake time. Remove pan from the oven and cool completely.

For the topping:
1 cup icing sugar, sifted
1-3 tsp. vanilla soy or almond milk
1/2 cup seedless, smooth spreadable fruit or jam
1 cup fresh fruit/berries, washed and dried (chopped if necessary)

2. Mix icing sugar with milk in a small bowl with a whisk. Mixture should resemble a thin paste. Spread 2 teaspoons of jam onto each cupcake. Spoon a small amount of icing sugar drizzle over top of jam and arrange some fruit on top. Drizzle again with additional icing sugar mix if desired.

Makes approximately 12 cupcakes

Vegan Chocolate Ganache Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
3/4 cup canola oil
1 tsp. vanilla extract
1/2 tsp almond/chocolate/ or vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350F. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract (and other extract) to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the ganache:
1/4 cup soy/almond milk
4 oz. semi-sweet chocolate, chopped
2 tbsp pure maple syrup

2. Bring the milk to a gentle boil in a small saucepan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use. Turn cupcakes upside down and dip top side into ganache. You can re-dip after the ganache has set if you want a thicker topping. If you would like to add sprinkles, make sure to do so before the ganache has set, so they will stick.

Makes approximately 12 cupcakes

Vegan Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 tbsp cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup non-hydrogenated margarine, room temperature
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp almond extract, caramel extract or additional vanilla extract

1. Preheat the oven to 350F. Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl, cream the margarine and sugar with an electric mixer on medium speed for 2 minutes. Beat in the vanilla and other extract (if you're using one) then alternate between beating in milk mixture and flour mixture until all ingredients are incorporated. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 1/2 cups icing sugar
1 1/2 tsp. vanilla extract
1/4 cup soy/almond milk

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar 1/2 cup at a time until all is incorporated. Add the vanilla and milk and beat for about 5-7 minutes until fluffy. This takes about 10 minutes total, and your arm will get tired; either try switching arms back and forth, or use a stand mixer if you have one. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle with coloured sugars if desired.

Makes approximately 12 cupcakes

Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes

New Year New Recipes

Hello Lovelies,
So, I know I've been MIA for a couple of weeks... but what can I say... It was the holiday season, I was off work... and let's be honest, I think we all needed a break.

Well, in the last month or so, I've found out how critical my own need for a gluten-free diet is, and I'm sure there are many of you out there who have dietary restrictions as well, or maybe you've made a health conscious choice to be vegan. Well, I don't believe anyone should miss out on the sweeter side of life because of a few tummy issues. So this year, I will be bringing you tons of gluten free, dairy free and vegan recipes. And for those of you who are afraid of these swaps, don't worry, I'll still be including some old fashioned gourmet cupcakes that I know you'll love. So stay tuned for those delicious new bites!

Also, you may have noticed I gave the blog a new look. What do you think?

I also made some changes to the look of www.heartofthebatter.com pop on over and take a peek. Let me know if you like it, or if you think I should still make some other changes. I would really appreciate your feedback!

Well, that's all for now. I hope you all had a safe and happy holiday and you're getting your whisking arm and taste buds ready for the wonderousness I've got coming your way!

Until next time!
Happy baking, caking and tasting...
Love and Sprinkles, xoxo

Vegan Chocolate Orange Cupcakes - Recipe

For the cupcakes:2 1/2 cups all-purpose flour
**see the bottom of the page for gluten-free
 alternatives to all-purpose flour**
4 tbsp. cocoa powder
pinch of salt
2 cups confectioners/icing sugar
1/2 cup unsweetened applesauce
2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semi-sweet vegan chocolate chips (these are generally made with soy rather than dairy milk)
1 1/2 tbsp. orange zest
1. Preheat the oven to 375F. Sift the flour, cocoa, salt and sugar into a large bowl and set aside. In a separate bowl, combine the applesauce, water, vinegar, and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips and orange zest with a large spoon or spatula. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Bake for 14-16 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/4 cup vegan margarine

1 tsp. orange extract
2-3 tbsp. orange juice
2 cups organic confectioners/icing sugar
2 drops yellow food coloring, 1 drop red food coloring (if desired)


2. Beat the margarine and orange extract on a low speed until light and fluffy. Add the icing sugar 1/2 cup at a time, beating between intervals. Add food coloring to reach desired orange color. Add small amounts of orange juice to reach the desired consistency. Frost each cupcake with a beveled spatula or piping bag. 


Makes approximately 24 mini cupcakes

Vegan Chocolate & Coffee Cupcakes - Recipe

For the cupcakes:
2 1/2 cups all-purpose flour
**see the bottom of the page for gluten-free
 alternatives to all-purpose flour**
4 tbsp. cocoa powder
pinch of salt
2 cups confectioners/icing sugar
1/2 cup unsweetened applesauce
1/4 cup hot coffee2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semi-sweet vegan chocolate chips (these are generally made with soy rather than dairy milk)

1. Preheat the oven to 375F. Sift the flour, cocoa, salt and sugar into a large bowl and set aside. In a separate bowl, combine the applesauce, water, vinegar, coffee and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup vegan margarine, softened
2 cups confectioners/icing sugar
1 tbsp. vanilla
2 tbsp. coffee, cooled
1/4 cup cocoa powder


2. Cream the margarine with an electric mixer until light and fluffy. Add in the rest of the ingredients and beat until well combined. Frost each cupcake with a beveled spatula or piping bag.

Makes approximately 12 cupcakes

Vegan Chocolate Cupcakes - Recipe

That's right, I said vegan. Today, tomorrow and the next day, delicious chocolate cupcakes that any vegan will love!
Vegan recipes are also great for turning into GFCF diet acceptable, swap out the wheat for gluten-free flours and you're all set, as vegan recipes contain no dairy of any kind!

For the cupcakes:
2 1/2 cups all-purpose flour
**see the bottom of the page for gluten-free
 alternatives to all-purpose flour**
4 tbsp. cocoa powder
pinch of salt
2 cups confectioners/icing sugar
1/2 cup unsweetened applesauce
2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semi-sweet vegan chocolate chips (these are generally made with soy rather than dairy milk)

1. Preheat the oven to 375F. Sift the flour, cocoa, salt and sugar into a large bowl and set aside. In a separate bowl, combine the applesauce, water, vinegar, and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup vegan margarine, softened
2 cups confectioners/icing sugar
1 tbsp. vanilla
2 tbsp. non-dairy chocolate milk (such as soy or almond milk)
1/4 cup cocoa powder

2. Cream the margarine with an electric mixer until light and fluffy. Add in the rest of the ingredients and beat until well combined. Frost each cupcake with a beveled spatula or piping bag.

Makes approximately 12 cupcakes