Gluten Free Chocolate Cupcakes
Sugar is bad. Sugar is an anti-nutrient. It’s bad for your body is so many ways. It can mess with your hormones, rot your teeth from the insides, make you gain weight, yadda, yadda, yadda.
In a perfect world I would eat no sweets, but sometimes a sweet treat is what’s in order. Like a birthday cake or sweets for a wedding shower, etc. So when I do choose to make something to share with others, I do my best to choose the best ingredients possible. Like using organic cane sugar or sucanat, real butter or coconut oil (I normally try and use coconut oil as it’s sweeter and I can then decrease the amount of sugar in the recipe). I also use only unbleached organic flour or organic gluten free flours when baking.
So you wanna see one of my sweet treats I made for my sisters bridal shower this summer?
- 1¾ cup gluten free baking mix
- 1½cups Sucanat or Rapadura (I use ¾ cup of each)
- ¾ cup unsweetened cocoa powder (using a really good organic cocoa makes it taste even better!)
- 1½ teaspoons baking soda
- ½ teaspoon sea salt
- 1 cup buttermilk (if you don’t have any – put ½ tsp vinegar into milk and let set for 5 min)
- ½ cup melted coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Preheat oven to 350.
- Either grease you muffin tin or use the little paper cups. Personally, I like the look of paper cups when I’m serving at a party.
- In an electric mixer fitted with a paddle, stir the baking mix, sugar, cocoa powder, baking soda, and salt together at low speed. (If you don’t have a stand mixer, just use a hand mixer or do it the old fashioned way with a spoon)
- In separate bowl, whisk buttermilk with melted coconut oil, eggs, and vanilla. Slowly beat the liquid mixture into the dry ingredient until just incorporated, then slowly beat in hot coffee until fully incorporated. (tip- when using coconut oil, it works best if the milk and eggs are at room temp. Otherwise the oil will turn to solids again)
- Pour batter into muffin cups until about ¾ full. The batter will be quite runny, not like regular cake batter!
- Bake for 20 minutes, or just until a toothpick comes out clean.
- Be careful not to over-bake them or the cake will be dry.
- Let sit for at least 10 minutes or so and then remove and place on cooling rack to cool completely.
- I then used these directions from the Cake Journal for the poured fondant icing. You can check out the recipe and directions over there since she took step by step pictures. It’s easy to do, just time consuming. Especially covering chocolate cupcakes! I think it took 3 separate dippings to cover well enough. I just topped withe some small flowers from Hobby Lobby!
I used directions from the Cake Journal for the poured fondant icing. You can check out the recipe and directions over there since she took step by step pictures. It’s easy to do, just time consuming. Especially covering chocolate cupcakes! I think it took 3 separate dippings to cover well enough. I just topped withe some small flowers from Hobby Lobby!
And the one thing I love about cupcakes is they come in nice sized servings! That way I don’t just cut a larger piece of cake for myself. 🙂
(I got this from Wholesome Goodness)
This post is also linked to:
Simply Sugar and Gluten Free’s Slightly Indulgent Monday
Blessed with Grace’s Temp my Tummy Tuesday
Hoosier Homemades Cupcake Tuesday