Recipe: Gluten Free Chocolate Cupcakes
I found this original recipe on Martha Stewart’s site, but it was laden with gluten, and I wanted a healthier junk food, so I altered the recipe to be gluten free.
- 3/4 cup <a href=”http://www.amazon.com/gp/product/B008VINXW0/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008VINXW0&linkCode=as2&tag=freetthera-20″ target=”_blank” rel=”nofollow”>Raw Organic Gluten Free Cacao Powder</a>
- 1 1/2 cups <a href=”http://www.amazon.com/gp/product/B000ED7M3Q/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000ED7M3Q&linkCode=as2&tag=freetthera-20″ target=”_blank” rel=”nofollow”>All-Purpose Gluten-Free Baking Flour</a>
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons safflower oil
- 1 teaspoon <a href=”http://www.amazon.com/gp/product/B003L2AUMW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003L2AUMW&linkCode=as2&tag=freetthera-20″ target=”_blank” rel=”nofollow”>Nielsen Massey, Madagascar Bourbon Pure Vanilla Extract</a>
- Preheat oven to 350 degrees. Line cupcake tins with paper liners; set aside. Sift together Raw Organic Gluten Free Cacao Powder, All-Purpose Gluten-Free Baking Flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and Nielsen Massey, Madagascar Bourbon Pure Vanilla Extract, and mix until smooth.
- Divide batter evenly among cupcake cups, filling each about 2/3 full. Bake until tops spring back when touched, or about 20 minutes. Transfer to a wire rack; let cool completely, then frost.