Gluten Free Vanilla Cupcakes with Fudgy Ganache

The Fit Cookie

Yields 12 cupcakes

Gluten Free Vanilla Cupcakes with Fudgy Ganache

Adapted from From Babycakes Vanilla Cupcake recipe by Erin McKenna

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Ingredients

• Cupcakes:
• 1-3/4 cups brown rice flour
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/3 cup palm oil shortening, or coconut oil
• 2/3 cup honey
• 1/3 cup applesauce, unsweetened
• 1-1/2 Tablespoons vanilla extract
• 1/2 cup hot water
• Ganache:
• 1/2 cup honey
• 3-4 Tablespoons palm oil shortening*
• 1 teaspoon vanilla extract
• 6 Tablespoons cocoa powder
• Dash salt

Instructions

1. For the cupcakes:
2. Preheat oven to 325˚ F. Line a muffin pan with paper liners and set aside.
3. In a medium bowl, whisk together the dry ingredients until blended. In a small bowl, combine the shortening and honey with a hand mixer. Add in the applesauce and vanilla and mix again (it will not be completely mixed at this point, but that is okay).
4. Add the liquid ingredients to the dry ingredients and mix well with hand mixer. Add the hot water and mix again until well combined.
5. Fill all 12 muffin tins with batter, filling almost completely. Bake for 20 minutes, until golden brown and toothpick inserted in the center comes out clean.
6. Let cupcakes cool in the muffin pan for a bit, and then transfer to a cooling rack to cool completely. Top with 1 Tablespoon ganache. Enjoy!
7. For the Ganache:
8. Using a hand blender, mix the honey, palm shortening, and vanilla until well mixed. Add 3 Tablespoons cocoa powder and blend well, then add the other 3 Tablespoons cocoa powder and the salt and mix again until well blended. Use Fudgy Ganache to top cupcakes or your favorite desserts!