Keep the Deliciousness While Bustin’ Allergens
I’ll admit I was one of those people until a friend asked me to make her a gluten-free chocolate cake.
Jump to RecipeNot so long ago, anything dietary-descriptor-free was either disdained or a fad that annoyed cooks, chefs, and servers throughout the land. Eventually, people realized a definite need for not only sugar-free but also gluten-free.
Not so long ago, anything dietary-descriptor-free was either disdained or a fad that annoyed cooks, chefs, and servers throughout the land. Eventually, people realized a definite need for not only sugar-free but also gluten-free.
Oh, I feared that the flavor and texture found in the wheat-flour of my favorite pastries cannot be replaced. Like many times in the past, I was wrong.
I daresay these cupcakes are just as good as regular cupcakes!
I said what I said.
Perfect for any type of celebratory cake you need. Since Halloween is so close, enjoy my kid- and Halloween-fan-girl-crazy themed Gluten-Free Chocolate Cupcakes.
If you want to keep the autumnal theme going try my Squash and Lentil Soup for dinner.
Story and photos by Dana J. Prophet
Gluten-Free Chocolate Cupcakes
Adapted from Betty Crocker's Cookbook -1980
Ingredients
- 2 cups gluten-free flour I make my own, but store brand gluten-free AP flour works as well.
- 1 cup granulated sugar
- 1/2 c brown sugar packed
- 2 ounces unsweetened chocolate (melted) Room temperature. Not hot.
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups buttermilk Make your own buttermilk with 2 tsp of apple cider vinegar with regular whole milk.
- 1/2 cup shortening
- 2 eggs
- 1 tsp vanilla
Instructions
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Line your cupcake tin and preheat your oven to 350 degrees F.
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Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally, 5 minutes.
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Scoop into cupcake liners 1/3 full.
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Bake for 20 minutes or until wooden toothpick inserted in center comes out clean.
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Cool completely.
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