Chocolate Cupcakes (Allergy recipe)

Chocolate Cupcakes (Gluten free, egg free, dairy free, soy free)

Vanilla GF, DF, NF, EF Cupcakes

Vanilla GF, DF, NF, EF Cupcakes

  • 1 1/2 cups white rice flour
  • 3/4 cup tapioca flour
  • ½ cup chocolate powder
  • 2 tsp coffee, instant
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon Guar Gum
  • 1 cup hot water and ¼ flax seed meal
  • 2 cups white sugar
  • ½ cup sunflower oil
  • 1 ½ cups almond milk (Choc non sweat is good)
  • 2 teaspoons gluten-free vanilla extract (3 drops stevia)

Directions: Generously grease each cupcake tin.  Mix 1 cup of hot water and 1/4 cup flax seed meal in a bowl and let it cool.  In a separate bowl, mix dry ingredients.  Add flax seed mix, oil and almond milk.  Mix well.  Bake at 350 degrees for 25 min.  Makes 12 cupcakes.  When the cakes come out, yet them sit for 5 min., gently slide a knife around the outside of each cake and place them on a cooling rack.  Another option is to use cupcake sleeves.  For cake (not too think, 2 thin layers is better then 1 thick) 40 min. at 350 degrees.

(Nut free: use soy milk or coconut milk.  There are a lot of options.)

 

Chocolate Fudge Frosting (Gluten free, egg free, dairy free, soy free)

  • 3/4 cup agave
  • 1/4 almond milk
  • 1/2 salt
  • -Boil until the mixture is 230 degrees/ thread stage.  When it is at 230 degrees, take off the burner and mix -in:
  • 1 cup organic shortening
  • 5 drops vanilla stevia (or 1 tsp vanilla/gluten free)
  • 1/2 cup chocolate

Place in the refrigerator for 30 min., beat with a mixer, place back in the refrigerator for 15 min., beat with a mixer, and place in the refrigerator for more 15 min., beat again.  When mixture is cool, beat in a 1/4 cup corn starch.  (add more corn starch it needed to stiffen the frosting.)

It seems more complicated than it really is.  The resulting frosting is beautiful, smooth, and fudgy.  Buying the Wilton Cupcake Decorator is the easiest and coolest way to decorate a lot of cupcakes.