Recipe | Gluten Free Chocolate Cupcakes
July 03, 2011
Chocolate Cupcake:
1/4 c coconut flour
1/4 c cocoa powder
1/2 c sugar
1/4 c corn oil
1/4 tsp salt
1/2 tsp baking soda
3 eggs
1/4 c cocoa powder
1/2 c sugar
1/4 c corn oil
1/4 tsp salt
1/2 tsp baking soda
3 eggs
Combine dry ingredients.
Blend eggs, oil, sugar.
Blend dry into wet.
Fill 1/4 c in each tin
Bake at 375F for 20-22 min.
Blend eggs, oil, sugar.
Blend dry into wet.
Fill 1/4 c in each tin
Bake at 375F for 20-22 min.
Supposed to make 10, but ended up making 7.
Strawberry Cream Cheese Frosting:
1/4 c strawberry cream cheese
1/4 c butter
1 1/2 c icing sugar
Beat cream cheese and butter til smooth. Add icing sugar in 2 additions, beat until smooth.
Makes enough for 12 cupcakes.
1/4 c butter
1 1/2 c icing sugar
Beat cream cheese and butter til smooth. Add icing sugar in 2 additions, beat until smooth.
Makes enough for 12 cupcakes.
One of my coworkers is allergic to gluten, so I decided to try making gluten-free cupcakes. It tastes the same as regular cupcakes. These were so moist and delicious, I ended up eating most of them myself.
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