Strawberry Filled Chocolate Cupcakes with Vanilla Bean Butter Cream - gluten free, vegan and top 8 allergen free

This recipe was made just for me!
I did share, of course, but when it's Mother's Day (or my birthday) I make exactly what I want.  So even though this is after the fact of Mom's Day,  I'm still enjoying the leftovers.   

It's quite a simple combination of chocolate, strawberry and vanilla bean.  The reason I love this recipe so much is that you can taste each distinct flavor when enjoying it!  I made the butter cream with Pure Vanilla Bean Paste that I've had, but have been waiting to use for something special.  It's a wonderful product.  The flavor is much stronger than pure vanilla extract and it has the tiny vanilla bean dots adding to a beautiful presentation.  

The double chocolate cupcake recipe is really simple to make.  It's a recipe that has been in our family for years and we have always used it when needing to avoid eggs- this was before there was ever the egg substitute products that are out on the market now.  It seems to be a pretty no fail recipe.  I've done dozens of chocolate cake recipes but always end up going back to this one.  

For the strawberry middle, I choose to use a store bought (allergy free) fruit sweetened jam.  You could certainly make your own strawberry filling with fresh berries, sugar and a little water, but it was Mothers Day so I went the easy route!   

It's the simple pleasures that always end up being the best, enjoy!



gluten free, vegan..........top 8 allergen free


Double Chocolate Cupcakes:
Makes 10-12 cupcakes

3/4 Cup  White Rice Flour
1/4 Cup  Brown Rice Flour
1/2 Cup Potato Starch
1/2 tsp.  Xantham Gum
1 Cup  Organic Sugar
1 tsp.  Baking Soda
1/4 tsp.  Salt
3 TB  Unsweetened Cocoa Powder
6 TB  Oil  (Canola, Coconut or your choice)
1 tsp.  Pure Vanilla Extract
2 TB  Apple Cider Vinegar
1 Cup  Coffee (regular or decaf , warm)
1/2 Cup  Enjoy Life Chocolate Chips

Preheat oven 350 degrees.  Line a cupcake tin with 10 to 12 paper liners.
In small bowl whisk together white rice flour, brown rice flour, potato starch, xantham gum, sugar, baking soda, salt and cocoa powder.  Add in oil, vanilla extract, vinegar, coffee and chocolate chips.  Stir until well mixed.  Fill lined cupcake tins with batter 1/2 to 3/4 full.  Bake 20 minutes or until a toothpick comes out clean.  Cool completely before filling with jam and topping with butter cream.

Filling:

1 Cup  Strawberry Jam

Vanilla Bean Butter Cream:

3/4 Cup Butter Substitute ( I use Earth Balance Soy free Sticks)
3/4 Cup  Spectrum Shortening
dash of salt
4 1/2 Cups  Organic Powdered Sugar
2-3 TB  Milk Substitute ( I use Coconut Milk, carton)
2 tsp.  Pure Vanilla Bean Paste  (or Pure Vanilla Extract)

In mixing bowl with paddle attachment, add butter, shortening and dash of salt.  Mix on medium high until soft and completely combined.  Add in powdered sugar, milk substitute and vanilla bean paste.  Mix on medium high until fluffy.  About 2 minutes, scraping down when needed.  Place in piping bag.

* To assemble cut "v" shaped top out of cooled cupcake, save.  Add spoonful of jam, place cupcake top back on, trimming off extra of top if needed.  Pipe on butter cream.  Enjoy!

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Also shared at:  Fat Tuesday, Totally Talented Tuesdays, Tuesday Talent Show, Create Link Inspire, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friday,