Golden Agave Cupcakes

Hey all! Once again, I'm sorry I haven't been able to post a recipe! I've been doing midterms and working a ton. AND MY MIXER BROKE!
And my boyfriend and I's one year anniversary was a week ago. Also, my 21st birthday is this Wednesday! [Not making excuses or anything, just pointing out how busy I've been!]

Today I'm posting Golden Agave Cupcakes from The Allergen-Free Baker's Handbook by Cybele Pascal. You can use it with any icing, but I was out of confectioner's sugar so I made the Rice Milk Chocolate Ganache. My roomates and I also tried them with just agave nectar or honey on top and those were even better than the ganache!

Golden Agave Cupcakes: Dairy, eggs, soy, nut, fish, and wheat/gluten free!

Makes 12 cupcakes.

Ingredients:

• 2/3 cup rice milk
• 1 teaspoon cider vinegar
• 1 1/2 cups Basic Gluten-Free Flour Mix (6 cups=4 cups brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca starch/flour)
• 1/4 teaspoon plus 1/8 teaspoon xanthan gum
• 3/4 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free, soy-free vegetable shortening (I like Spectrum's)
• 2/3 cup agave nectar
• 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 liners.
2. Combine the rice milk and cider vinegar. Set aside.
3. Whisk together the flour mix, xanthan gum, baking soda, baking powder, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the agave nectar and vanilla and beat for 2 minutes more, or until combined.
5. Sift in the dry ingredients in three batches, alternating with the rice milk mixture, beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about half full.
6. Bake in the center of the oven for 18 minutes, or until a lovely golden color, rotating the pan halfway through.
7. Transfer the cupcakes to a cooling rack and let cool completely before frosting.

• 4 Enjoy Life Rice Milk Boom Choco Boom bars or 1 cup dairy-free, soy-free chocolate chips (I used Enjoy Life "chocolate" chips)
• 1/4 cup rice milk
• 2 tablespoons agave nectar (or maple syrup)
• Pinch of salt

1. Chop the chocolate bars into small pieces using a serrated knife (if you use them).
2. Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, agave nectar, and salt.
3. Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes.