Writing this post just makes my mouth water and my mind goes fuzzy with the thought of eating these cupcakes. While converting to gluten-free, dairy-free, recipes, I found it rather difficult to get the combinations just right. My desserts tended to be dry and crumbly, and I had to follow them with a tall glass of water. With all of that trial and error, I finally have succeeded in making many scrumptious cookies, cake, and now cupcake recipes. I still indulge in my desserts, which is not the epitome of health. But, what the heck! I have not abolished all sugar, yet.
My sister-in-law called me the other day to share the news that her daughter could not have gluten anymore. My heart went out to her because most Americans have to make a drastic change to incorporate this new way of living. I have been doing it for enough years, that it is just the way it is. I do not really enjoy the stomach, intestinal, and mood damage that gluten does to me, so I am not as tempted to indulge (although I cheat sometimes and pay a price). So, with the news of my niece’s condition, I made a batch of these All Natural Gluten-Free, Dairy-Free. Chocolate Cupcakes and she stated with very little enthusiasm, “They taste like a cupcake.” She will never know how victorious that one statement was for me. When a gluten eater states that a non-gluten product tastes similar, I shout for joy. It is so delightful to overcome the challenges of cooking without gluten and indulging every once in a while.
Gluten-Free, Dairy-Free, Chocolate Cupcakes
2 cups Gluten-Free Flour Blend
1 cup of organic cane sugar
1/2 cup all-natural cocoa
1 1/2 tsp all-natural baking soda
1 1/2 tsp all-natural baking powder
2 tsp guar gum or xanthan gum
1 1/4 cup water
1/2 cup olive oil
2 tsp all-natural vanilla
In a mixing bowl and the flour blend, sugar, and cocoa. Mix well. Then add the baking soda, baking powder, and guar gum and mix well. Add the eggs, water, and olive oil. Mix the batter together and finally add the vanilla.
Place cupcake holders in a cupcake pan. Fill each cupcake holder half full.
Gluten-Free, Dairy-Free, Chocolate Cupcake Batter
Place in a preheated 350-degree oven and bake for 12 minutes. Remove from the oven.
Baked Gluten-Free, Dairy-Free, Chocolate Cupcake
All-Natural, Gluten-Free, Dairy-Free, Chocolate Frosting
2 TBSP all-natural buttery spread
1 TBSP all-natural cocoa
1/4 tsp all-natural vanilla
gluten-free powdered sugar
Turn a pan onto low heat. Melt the buttery spread and then add the cocoa, water, and vanilla. Mix well. Add powdered sugar and use a fork to work out the clumps. Continue to add powdered sugar and mix until the frosting is thick enough to spread. Spread on cupcakes. Freeze any cupcakes that are leftover to retain freshness.