Birthday Cupcakes (Part Two)

by Maggie on November 1, 2009

Come one, come all!

I dare you to make these babies for a wheat-eater. They won’t notice and you’ll think you’ve died and gone to a wheat-field heaven. Maybe it’s the chocolate, maybe it’s the flour combo, maybe it’s the icing. Who knows? What we do know is they will be a hit at your next cupcake party.

This recipe comes courtesy of Gluten-Free Mommy. Have you been to her site yet? It’s a great resource for anyone (not just mommies). I have only used one other recipe but it too was a hit. For the most part, I don’t really look for gluten-free supper recipes. I feel like meals for the celiac’er (or gluten-avoider) are pretty straightforward: avoid gluten.

Here’s the recipe for the cupcakes. As always, the * notes the changes I made, and I didn’t make many. Liv is dairy intolerant so that’s where I made my changes.


3/4 cup brown rice flour*
1/2 cup sorghum flour
1/2 cup tapioca flour
3/4 teaspoon of xanthan gum
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1/2 cup of Earth Balance vegan butter*
1 1/2 teaspoons of vanilla
1 1/3 cup soy milk mixed with 1 TBSP of lemon juice (let sit for 5 minutes to thicken)*
1 1/2 cups cane sugar*
2 eggs at room temperature (I was too afraid to cut out the eggs but will definitely give it a try next time)

Directions: Preheat the oven to 350 degrees. Line 20 muffin tins with liners. In a med. bowl, whisk the flours, xanthan gum, cocoa, salt, and baking soda together.
In a large bowl or in your stand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Slowly add the buttermilk (soy milk-lemon juice mixture)* and the flour mixture alternately until combined.
Spoon batter into muffin tins, filling each 2/3 full. Bake the cupcakes for about 17 minutes. Cool on wire racks. Frost after the cupcakes have cooled completely.

I used the traditional butter-cream frosting on these babies, as well as some of Liv’s frosting. Hope you enjoy these as much as we did.


{ 2 comments… read them below or add one }

Shelly June 26, 2012 at 11:14 am

Have you tried this without eggs? How’d it turn out? what did you use for substitute?
I just stumbled on your blog and love your recipes. I can’t have gluten, dairy, or egg and love finding new recipes to try!
Thank you!


Maggie June 26, 2012 at 4:59 pm

Hi Shelly – I haven’t tried them with eggs, but I would if I were to make them again. I’d try flax or chia eggs first. Let me know how they turn out!


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