I hope everyone is having a good week so far! We have been super busy here as always! I hope you are ready for an ice cream favorite turned cupcake! I know at the beginning of summer I was asking for hotter weather but I think I am ready for a little bit of boots and hoodie weather if you ask me. I am getting fall fever that is for sure! Although not until it is my turn to go to the beach!
As I was cooling off the other day I was wishing I had some mint chocolate chip ice cream. Ice cream is a regular craving of mine (even though I have some trouble with lactose sadly) and it got my wheels turning. Maybe cupcakes would be a great thing. As a result of my brainstorming these babies were born! These Mint Chocolate Cupcakes are not only gluten free but they are also completely and utterly delicious!
Gluten Free Mint Chocolate Cupcakes
1/2 cup Brown Rice Flour
1/4 cup Tapioca Starch
1/4 cup Cocoa Powder
1/2 tsp Xanthan Gum
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Himalayan Salt
3/4 cup Sugar (I used Demerara)
1 tsp Vanilla Extract
1/2 tsp Peppermint Extract
1/2 cup Coconut Oil
1/2 cup Buttermilk ( I used Almond milk. Use any milk you want and add 1/2 tsp lemon juice to every 1/2 cup of milk)
Mint Buttercream Icing:
2 stick of butter at room temperate
about 3 cups Powdered Sugar (might be more)
1 tsp Peppermint extract
3 tbsp Milk (or heavy cream)
Preheat oven to 325 degrees
Sift together your tapioca, brown rice flour, xanthan gum and cocoa powder together. This is to make a fluffier and lighter cupcake. Then add in your baking soda, baking powder and salt. Set aside.
In a mixing bowl or stand mixer mix together your eggs, coconut oil, sugar, extracts and buttermilk. Mix in your flour mixture.
Take a muffin tin and place in your cupcake liners. Fill 3/4 full and bake for 18-20 minutes. Take out and let cool for about 5 minutes then take out of muffin pan and finish cooling on a cooling rack. Let your cupcakes completely cool before icing.
Mix you icing together and ice your cupcakes. For a little added decoration you can take a some mint chocolate chip baking bits. They look like green pearls in these pictures!
Kids will love these beautiful cupcakes. Perfectly moist and scrumptious. You can put them in the fridge for 15 minutes to make a cool snack perfect for the summer! I made them and gave a lot of them away. I can’t eat 12 cupcakes! I might go into sugar coma if I was to do that. I have 3 left and that is the perfect amount to have in my possession. If you couldn’t tell I am quick the cupcake addict! Perfect size of cake equal to the perfect amount of icing!
I remember I was kid and the only thing I liked about cake what the frosting. I wouldn’t eat the cake part, however, I do enjoy my fair share of cake now!
Don’t forget to follow along with me on Twitter and Pinterest (@Not2ShabbyGabby), Instagram (@notshabbygabby) and Facebook!
I hope you all have a blessed and happy day!