Gluten Free Chocolate Cupcakes

Why not? In honor of National Chocolate Cake let’s make some cake! And it’s gluten free too. Did I mention whole grains? Oh yes, of course, right. You would expect nothing less. It also happens to be dairy free (but doesn’t need to be) if that is a concern for you too. I will be making the cakes for my brother’s wedding and since there will be GF guests, a dietitian must always provide for special diets (even if it is cake 🙂 ). So this is one of the many trial runs for different recipes… and this recipe is pretty good. I’ll be honest, it was a little crumbly (probably because I didn’t have xanthan gum) so feel free to try adding another tbl. of oil or even some applesauce or plain yogurt. Let me know how it turns out (it’ll save me some experimenting 🙂 )  In the meantime, grab a tall glass of milk and enjoy!

Ingredients:

3/4 C sweet white sorghum flour

3/4 C cornstarch

1 C sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 C cocoa powder

(1 tsp xanthan gum if you have it)

1 C unsweetened almond milk (or regular milk)

1 egg

3 Tbl. canola oil

1/2 tsp. vinegar

2 tsp. pure vanilla extract

Directions:

Line a 12-cup cupcake pan with paper liners. Mix dry ingredients in mixing bowl. Add wet ingredients and mix for several minutes until batter is completely smooth. Fill liners about 3/4 full. Bake at 350 degrees for~20minutes or until toothpick inserted in center comes out clean. Remove from pan onto cooling rack. Let cool completely. Frost with your favorite icing. We like buttercream frosting… see below.

*this recipe is adapted from glutenfreegoddess.blogspot.com*

Buttercream Frosting (not dairy free)

1/3 C butter, softened

3 C powdered sugar

1.5 tsp vanilla

2 tbl. milk

Mix all together until smooth.

*this recipe is from my sweet mother*

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1 Comment

  1. This looks a great recipe to try with my flour blend. Maybe I’ll try coconut milk with an extra tablespoon of oil. Thanks!

    Reply

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