When my granddaughters drive 16 hours to get to grandma’s house, it’s cause for celebration. Our favorite party? Tea, of course. Grandma breaks out the china tea set with the tiny pink rosebuds and invites all the girls over. Chocolate cupcakes are always on the menu, compliments of the grand kids, who love chocolate as much as I do. Here’s my gluten free version of this family favorite (a sneak peek from Sampler #1!). Enjoy!
Gluten Free Chocolate Cupcakes:
¾ cup + 2 TBS Gluten Free All Purpose Flour *
½ cup cocoa
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup sugar
¼ cup vegetable oil
¾ cup milk
1 tsp vanilla
2 eggs
Preheat oven to 350°. In a large bowl combine sugar, oil, eggs and vanilla and beat until smooth. In a separate small bowl combine flour, cocoa, baking powder, soda and salt. Add flour mixture to wet ingredients alternating with the milk. Mix on medium speed for about 1-2 minutes. Fill twelve sprayed or paper lined muffin cups about ⅔ full. Bake 20-25 minutes. Cool on wire rack before frosting.
Vanilla Buttercream Frosting:
½ cup butter
½ tsp vanilla
1-2 TBS milk or half and half
2 cups powdered sugar
dash salt
2-3 drops food coloring (optional)
Whip butter until fluffy. Add vanilla, milk, powdered sugar and salt, also coloring if using. Whip again until fluffy and smooth. Frost cupcakes when cool to the touch.
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