postheadericon Chocolate sour cream cupcakes

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!

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