Gluten Free, Dairy Free Vanilla Cupcakes With Carob Frosting

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2/3 cup superfine sugar
• 2/3 cup arrowroot
• 2/3 cup potato starch (not potato flour)
• 1/2 teaspoon baking soda
• 1 teaspoon guar gum
• 2 teaspoons gluten free baking powder
• 1 pinch salt
• 1 tablespoon gluten-free vanilla extract or 1 tablespoon anise extract
• 1 large egg
• 3/4 cup rice milk
• 3 tablespoons vegetable oil
• 1/4 cup earth balance margarine, softened
• 1 1/2 cups confectioners' sugar (powdered sugar)
• 1/3 cup carob powder
• 1/2 teaspoon gluten free vanilla
• 3 -4 tablespoons rice milk

Recipe

• 1 preheat oven to 350 degrees; spray cake pan with shortening, or if you are making cupcakes, line the cupcake tin with paper holders.
• 2 sift together sugar, arrowroot, and potato starch in a mixing bowl. add the rest of the ingredients in the listed order and mix with an electric mixer.
• 3 once the ingredients have been mixed, scrape the mixture into the cupcake shells, about 2/3 full. or into the cake pan.
• 4 bake for about 25 minutes, or until they become golden and a toothpick inserted into the cupcake or cake comes out clean. let cool in pan for 10 minutes, then on a cooling rack and shortly after prepare to ice. **it is best to ice the cupcakes once they are fully cooled, otherwise you may have some runny icing.
• 5 icing.
• 6 beat the margarine with an electric mixer till creamy, about 3 minutes or so. add rest of ingredients, starting with the confectionary sugar, followed by the rest of the ingredients. add more milk if it's too thick or dry.