Rachel’s Recipe Box

Do you need some gluten-free and dairy-free cupcakes? Do you want them to be perfectly puffed on top, with a wonderful shape that is easy to decorate? Are you serving fussy people, or people who doubt that allergy-safe food can be tasty? This is the recipe for you! These cupcakes are just right!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe. There is also an egg-free version of this recipe.

Ingredients:

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

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

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 a toothpick inserted into the cupcake should come out clean). Cool for a few minutes in pan, then move to a cooling rack to cool completely.

Frost with a chocolate frosting. Or, you can mix up a batch of vanilla frosting, and then divide it into snack-size zip-top bags. Color each baggie of frosting individually. Snip off one little corner of the bag, and then you and your kids can make some beautiful creations!