Birthday Cupcakes of Champs

I made these cupcakes for my 31st birthday party. They were a big hit....but I was happy to say that there were a few left over that we could enjoy all week. Man, we had our last one last night and I am ready to whip up another batch. They are moist, chocolaty with a subtle hint of coconut. Make a double batch and stick some in the freezer--you will be glad you did.

I had to convert the flour mix down to a smaller amount. I didn't want to have extra flour mix left with nothing to do with it. I rounded out the numbers as well as I could but that is why they may look a little strange.

Chocolate Coconut Cupcakes with Ginger Cream Frosting
from delight magazine

For cake batter:
10 ounces brown rice flour
4 ounces cornstarch
3 1/2 teaspoons tapioca flour
2 1/4 teaspoons xanthan gum
2 cups of sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 1/2 cups coconut milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water

1. Preheat oven to 350.

2. In large bowl, combine sugar, flour/starches/gum, cocoa, baking powder/soda, salt. Mix well with a stand mixer or hand mixer.

3. Slowly add eggs, coconut milk, oil and vanilla. Mix on medium for 2-3 minutes. Add in boiling water slowly and mix another minute.

4. Pour into greased (or papered) muffin tins. Bake for 25-30 minutes--(test with a toothpick). Cool on rack.

For Frosting:

1 stick butter, softened
2/3 cup cocoa (I actually left this out and made just vanilla, which was terrific)
3 cups powdered sugar
1 tbsp vanilla extract
1/3 cup coconut milk (or the rest left in that can you used for the batter)
1 tbsp freshly grated ginger
shredded coconut

1. Combine all ingredients using hand mixer until creamy. Frost cupcakes and dip into bowl with coconut.