Aren’t these just the prettiest little cupcakes ever? Cute and charming at the same time. Also gluten free and dairy free.
Now don’t be put off by the little fancy chocolate curls gracing the top of these cupcakes. It is as easy as one, two, three to make them (ok…it may take a little longer if you go the From Scratch way).  Â
You can either make these from scratch or do it the quick and easy way… you chose.
Gluten Free and Dairy Free Chocolate Cupcakes  Â
From Scratch:
Makes 24 (divide recipe in half to make 12)
2 cups sugar
1 ½ cups gluten free flour blend (see Basic Recipes)
½ cup tapioca flour
1 tsp xanthan gum (omit if flour blend has already)
¾ cup Dutch process cocoa
2 tsp baking powder
½ tsp baking soda
1 tsp salt
4 large eggs
¾ cup oil
2 tsp gluten free vanilla extract
1 ¼ cups water
1 ½ cups gluten free flour blend (see Basic Recipes)
½ cup tapioca flour
1 tsp xanthan gum (omit if flour blend has already)
¾ cup Dutch process cocoa
2 tsp baking powder
½ tsp baking soda
1 tsp salt
4 large eggs
¾ cup oil
2 tsp gluten free vanilla extract
1 ¼ cups water
Preheat the oven to 350 degrees. Line cupcake/muffin pans with papers and spray with non stick spray, if desired.
Whisk together the dry ingredients. In another bowl, beat the eggs, oil and vanilla together until smooth. Add to the flour mixture. Gradually add the water, beating until smooth. Place a scant ¼ cup of batter into the cupcake papers (use a large cookie scoop). Bake for 25 minutes or until done. Allow to cool. Frost with Creamy Chocolate Frosting (recipe below).
Creamy Chocolate Frosting  gluten free and dairy free
¼ cup butter or dairy free margarine, softened
3 ½ cups powdered sugar
½ cup baking cocoa
6 TB milk or milk alternative
1 ½ tsp gluten free vanilla extract
¼ tsp salt
3 ½ cups powdered sugar
½ cup baking cocoa
6 TB milk or milk alternative
1 ½ tsp gluten free vanilla extract
¼ tsp salt
In a medium bowl, cream the butter or margarine until light and fluffy. Gradually beat in the sugar, cocoa, milk, vanilla and salt. Add more milk if necessary to bring to a spreading consistency. Makes enough for 24 cupcakes.
Quick Way:
Just buy your favorite gluten free chocolate cake mix and make into cupcakes as per the package directions. At the same time you buy your cake mix, grab two tubs of gluten free chocolate frosting already made (you only need one tub if you make 12 cupcakes).
Bake and frost.
Now for the cute curls (my son has cute curls too…gets it from his mama).
Take a gluten free chocolate bar and scrap the edge with a paring knife used to peel vegetables.
That’s it. No secret recipe, no melting and then shaving away with an expense kitchen gadget, no mumbo jumbo… just a simple vegetable peeler. Once you get your curls, plop them on top of your cupcakes and instant cute!
Have fun everyone!
Kathy
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2 Comments
kelly
October 20, 2016Thank you for all the yummy recipes Gluten free lifestyle is becoming more delicious with amazing people out there like you sharing your recipes.
kathy
November 2, 2016You’re welcome. I love doing this stuff.
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