Rice DREAM™ Cupcakes with Chocolate Frosting

Dessert Recipes

Diet Restrictions
  • Rice Based

Prep / Cook Time

45 min


Made with

Original Rice Drink

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1 1/4 cups whole wheat pastry flour
1/2 cup canola oil or oleic safflower oil
1 cup unbleached wheat flour
3/4 cups Rice Dream® classic original or Rice Dream® Classic Vanilla
1 tbsp Hain Pure Foods® baking powder
2/3 cups maple syrup (use 1/2 cup syrup and 1 cup RICE DREAM® Classic Original for a less sweet cupcake)
1/4 tbsp sea salt
1 tsp vanilla extract
3 ounces tofu or 2 beaten eggs
  1. Preheat oven to 375° F.
  2. In a mixing bowl, sift together all dry ingredients.
  3. In a separate bowl, combine all wet ingredients. If using tofu, puree in blender with RICE DREAM Classic before mixing with other ingredients.
  4. Add wet ingredients to dry ingredients.
  5. Oil muffin tin or line with cupcake papers and spoon batter into cups, about 2/3 full.
  6. Bake for 25 minutes or until tops are golden brown.
  7. Remove from oven and let cool completely. Frost with RICE DREAM Chocolate Frosting.

Variation: To make a cake, pour batter into an oiled 9 inch round cake pan. Bake for 30 -35 minutes, or until top is golden brown. Frost with RICE DREAM® Chocolate Frosting.