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.
DEVIL’S FOOD CUPCAKES
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.
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