Cole's Moveable Feast

Cole's Moveable Feast

Friday, February 3, 2012

Gluten-Free Chocolate Cupcakes

Thank you, Aunt Ashley, who gave us Lori Sandler's wonderful Divvies Bakery Cookbook (see link to the right under RESOURCES). The "Divvies Famous Chocolate Cupcakes" adapted beautifully to gluten-free flour. For the glaze, I melted some vegan semi-sweet chocolate chips in a pan, whisked it smooth with a few tablespoons of almond milk, and iced the cupcakes while they were still warm. Beautiful and delicious. The extras go in the freezer to go with him to birthday parties and the like.

1 1/2 c. gluten free all-purpose flour (make sure it has xantham gum as an ingredient, I used Namaste Foods Biscuits & Piecrust flour)
3/4 c. sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
5 T. canola oil
1 T. apple cider vinegar
1 1/4 c. water

Whisk together dry ingredients in a bowl. In a stand mixer, beat together oil, vinegar and water. Beat dry ingredients into water mixture at medium speed until very smooth, scraping down sides of bowl as needed. Fill paper-lined muffin tins 2/3 full. Bake on center rack at 350 for 19 minutes, rotating halfway through. Immediately remove to a wire rack to cool so excess moisture can evaporate from the bottom of the baking cups.

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