Saturday, August 23, 2014


...are delicious, right?
These are too, even if they are gluten free.
I have amended this recipe to be gluten free, and my kids (who are not gluten free ) love them anyway, which many can appreciate is, well, amazing!

Many thanks to the original recipe, found here:

Extreme Chocolate Gluten Free Cupcakes

  • 2 cups sugar
  • 3/4 + 1/8 cup rice flour
  • 3/4 + 1/8 cup tapioca starch
  • 3/4 cup unsweetened cocoa
  • 2 tsp xantham gum
  • 1-1/2 tsp baking soda
  • 1-1/2 tsp baking powder
  • 1 tsp salt

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Pre-heat oven to 350
Grease cupcake pans and dust with cocoa powder (or use Cupcake liners).
Fill kettle and boil water.
Combine dry ingredients, and mix well.
Add all wet ingredients (except for boiling water), and mix for 3 minutes*.

Add boiling water, and mix BY HAND (I use a whisk) until just combined. Pour into prepared pans.

Cupcakes: bake for about 20-22 minutes. Test with a toothpick, if it doesn't come out clean, bake for a few more minutes and test again. 
*Don't overmix, as this can prevent the baking powder and soda from adding airiness to your final product!

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