Chocolate Hazelnut Cupcakes: Dairy Free, Egg Free, Gluten Free
by Yasmine Galenorn
½ cup dairy-free margarine
2/3 cup hazelnut butter
1 teaspoon hazelnut extract
½ cup rice or soy milk
1 cup maple syrup
2 cups loosely packed Cravings no-sugar added basic cookie mix OR (1 cup brown rice flour, 1 cup white rice flour, ¼ teaspoon xanthan gum, 2 teaspoons baking powder, ½ teaspoon salt)
1 cup unsweetened cocoa powder, loosely packed
Whip margarine till fluffy.
Add nut butter and whip.
Add syrup and whip until fluffy.
Add rice milk and beat for a minute till incorporated.
Add cocoa powder and whip until incorporated.
Add flour mixture or cookie mix and whip for 1 minute on medium, then 1 minute on high, scraping bowl in between speeds.
Bake at 350 degrees for about 15-18 minutes (check after 15 minutes).
Makes 1 dozen cupcakes.