I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!
Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)
2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
4 eggs
1/2 c. coconut oil-melted (or neutral flavoured oil)
2 c. almond milk ( or desired milk)
2 tsp. vanilla
Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.
Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.
Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.
Top with Chocolate Icing or Cinnamon Sweet Potato Frosting
Shared On: Gluten Free Round Up
