Recipe: Gluten Free/Egg Free Chocolate Cupcakes

Pretty? No. Tasty? YES. 

I as so happy that the first gluten free recipe that I tried turned out to be a success! I know that these cupcakes are going to be one that I come back to again and again.

My sister and I are attempting the gluten free diet together, starting a few days ago. If you have any favorite gluten free recipes, I'd love to give them a try!

Gluten Free/Egg Free Chocolate Cupcakes
1 cup brown rice flour
1 teaspoon xanthan gum
1 cup brown sugar
1/2 cup chocolate chips (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1 cup milk
2 tablespoons vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. 
In a medium size bowl mix up the flour, xanthan gum, brown sugar, baking soda, salt and chocolate chips (if using). 
In another, smaller bowl, stir together the wet ingredients. Add to the dry ingredients and mix just until moistened.
Scoop batter into twelve paper lined muffin cups and bake for 20-25 minutes.

Original recipe found HERE.

Notes: The texture was a bit grainy. The taste was awesome, sort of like a brownie (since I am not used to eating gluten free, you can know that it really was good). They didn't come out of the wrappers the best and sunk in the middle - not the prettiest. They are delicious without chocolate chips, but all the better with them.



I hope you enjoy them as much as I am!

-Bethany

Cupcake Wars

My sister and I occasionally engage in 'Cupcake Wars', imitating the show. Here are a few photos from one of the wars.

Happiness is spending time with those you love.

-Bethany

Recipe: Red Velvet Cupcakes

Red Velvet Cupcakes

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil (I used 1 cup applesauce instead. It worked great for the cupcakes I made in silicone wrappers... the cupcakes I made in paper wrappers stuck to the wrapper.)
1 cup buttermilk (1 tablespoon vinegar and enough milk to equal a cup works as a substitute. Just let sit for about five minutes then add to batter.)
1 Tablespoon vinegar
1 teaspoon vanilla
1-2 oz. red food coloring

Preheat oven to 350 degrees.
Line trays with cupcake papers.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
Bake for about 18 minutes or until a toothpick inserted comes out clean.
Makes 24 cupcakes

Found the recipe HERE.

...Weeping may stay for the night,
but rejoicing comes in the morning.
Psalm 30:5

--Bethany