Ingredients
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1/4
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1/4
-
1/4
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1/2
-
3
-
1/4
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1/2
-
-
-
-
-
-
-
-
Directions
Gluten Free Chocolate Cupcakes, The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site Well, I am happy to say that is no longer the case In my quest for the perfect gluten free chocolate cupcake, I made these 5 times Today Luckily, my boys and their glutenoid friends happily scarfed the failures Here, I share with you my success elanaspantry com/chocolate-cupcakes/, Subbed grapeseed oil for melted coconut oil Subbed agave syrup for 1/2 cup of normal sugar Added one egg because the batter was too thick They’re in the oven now, I’m crossing my fingers ! haha Update: It worked ! And they’re delicious I could make 12 Thanks a lot !, I replaced oil with coconut butter And used gluten free flour I am not baking often, but in last 3 years since we need to avoid wheat it has been hard to find the combination that makes fluffy/airy muffins This one I am saving and will experiment with flax instead of eggs (egg white a ptoblem 🙁 ) and see how various other combinations work Thanks for posting this one!
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Steps
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1
Done
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In a Medium Bowl, Combine Coconut Flour, Cocoa Powder, Salt and Baking Soda. |
|
2
Done
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in a Large Bowl, Blend Together Eggs, Oil and Agave. |
|
3
Done
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Blend Dry Ingredients Into Wet Thoroughly. |
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4
Done
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Line a Cupcake Tin With Paper Liners and Scoop a Scant 1/4 Cup Into Each. |
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5
Done
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Bake at 375 For 20-22 Minutes. |
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6
Done
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Cool and Cover With Vegan "buttercream" Chocolate Frosting (http://Www.elanaspantry.com/Vegan-Chocolate-Frosting/). |
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7
Done
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Serve. |
