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Cupcakes are In!

20 J0000007UTC 2011

I don’t have a sweet tooth– more like a salt or coffee tooth. I do love chocolate though, and this past weekend I decided to make cupcakes for a party. Inspired by some strawberry-topped vegan chocolate-bomb cupcakes at a school function, I jumped into the vast internet abyss to find gluten, dairy and corn free chocolate cupcakes. My main qualifications were that they rise and taste like chocolate, not cardboard.

Let me say that if you have gluten, dairy or corn allergies or sensitivities– or are just experimenting to see what might be causing congestion, achy joints, headaches or the runs a) I support you! and b) there are so many delicious foods out there for you. Two of them are real chocolate and real coconut, and I’m not talking an Almond Joy bar. More like a dark chocolate cupcake with coconut frosting. They are not for everyday, it’s true. They may not even be for every month. But I made them, then ate about five.

First you’ll either need to mix up a batch of Gluten Free Flour Blend or buy some of Bob’s Red Mill brand (more expensive). I double this recipe and keep a jar in the fridge.

Gluten Free Flour Blend (Adapted from Carol Fenster)

1 1/2 cups sorghum flour

1 1/2 cups potato starch

1 cup tapioca flour

1/2 cup almond, garbanzo or chestnut flour

Put in large jar with a tight lid and shake till mixed thoroughly. Store in fridge.

If you are looking for a completely non-grain alternative flour see http://www.elanaspantry.com

Dark Chocolate Cupcakes (Adapted from http://www.flour-arrangements.com; makes 1 dozen)

Preheat the oven to 350 degrees.

Mix together with a fork in a large bowl:

1 1/2 cups gluten free flour blend (see above)

3/4 teaspoon baking soda

1 tsp baking powder (look for aluminum free)

3/4 teaspoon sea salt

1 tsp xanthan gum

1/2 cup 100% unsweetened cocoa powder (Ghiradelli or Hershey’s)

Then mix in a medium bowl:

1 cup coconut milk

2 tsp white vinegar

Allow to sit for 5 minutes. Then add:

1 Tbsp vanilla extract

1 egg

1/4 cup agave + 1/2 cup sugar (replace with honey, molasses or maple syrup if desired)

1/3 cup melted coconut oil

Fold wet ingredients into dry. Stir gently with a wooden spoon. Spoon into muffin tin lined with paper baking cups. Bake for 20 minutes. Remove and allow to cool on wire rack. Eat any that look slightly irregular.

Coconut Frosting (Adapted from Elana’s Pantry)

Pour into a saucepan and heat on medium heat:

1 can coconut milk

1/4 cup coconut oil

1 tsp vanilla extract

Slowly add 1/2 cup powdered sugar (Yes, that’s right. I used Whole Foods 365 brand because it uses potato starch instead of corn starch as the thickening agent.)

Bring to a boil, turn down to a simmer and allow to simmer for 10-15 minutes.

Remove from heat and stir in 1/2 to 3/4 shredded, unsweetened coconut.

Leave in saucepan, put on lid and put in the fridge for at least 1 hour.

Remove from fridge and beat with hand mixer for 5 minutes till slightly fluffy.

Spread on cooled cupcakes.

In the end, they did rise beautifully and tasted nothing like cardboard. They also did not taste like Betty Crocker from a box, but I was counting on that. The real cocoa gave them a substantial down-to-earth flavor. The coconut grounds them so they actually fill you up a bit. The sugar, well, yes, that is a treat, so enjoy!

Questions about gluten and why you might want to avoid it? Click here to check out the  Finer Health Q&A.

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2 Comments leave one →
  1. amy d. permalink
    20 J0000007UTC 2011 9:35 pm

    Those strawberry-topped cupcakes were divine! Yours look yummy, too. Can’t wait to try them out…

    • 20 J0000007UTC 2011 8:11 am

      I wish I could give you my extras so I would stop eating them for appetizers…it’s not party time anymore!

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