Chocolate sour cream cupcakes

Posted on | December 6, 2007 | No Comments

The original recipe for this is in Rosemarie Enro’s Bakin’ Without Eggs. I’ve just made a few substitutions to make it safe for our diet.

Ingredients:

• 1 cup gf flour (sorghum and/or bean work well here)

• 2/3 cup starch (arrowroot, tapioca, potato, or some mix)
• 1 1/2 tsp xanthan gum or guar gum
• 1 3/4 cups sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1 tsp vinegar or lemon juice and enough coconut milk to make 1 cup
• 1/2 cup oil
• 2 tsp vanilla
• pinch kosher salt
• 1/2 cup seltzer

Method:

Preheat oven to 350. Line muffin tins (makes 15-18 cupcakes)

Mix together dry ingredients in stand mixer to get them well blended. Add liquid ingredients and mix for about 3 min, until well combined.

Pour into cupcake liners and bake for 20-30 min (they will be moist, but should pass the toothpick test). Cool for a few minutes in pan, then move to a cooling rack to cool completely.

Frost with a chocolate or mocha frosting. These stayed moist and didn’t get stale quickly, they were still good when the last one was eaten 4 days later!

Comments