Gluten, Dairy & Refined Sugar Free Chocolate Cupcakes
I made these delicious gluten free cupcakes after becoming inspired by THIS fantastic recipe from the Gluten Free Goddess… what can I say. They turned out amazingly. I was going to post a previous cupcake recipe but I’m not even sure whether to bother as these babies just take the cake… excuse the pun, and they are so easy to make!
They aren’t quite paleo, and still do contain a lot of sugar, but they are definitely a decadent treat that you can indulge in every now and then, and I am pleased to say they will even fool your non- gluten free friends they just have that good a texture!
They aren’t too rich, so they are perfect if you want to go crazy with frosting, or you can always make them more decadent by adding in some chocolate! I haven’t included a recipe for frosting yet, as I didn’t manage to get mine perfect (it either melted or seized) without using icing sugar, so I will make sure to post that when I have it down pat. If you’re not too worried about the sugar content then go ahead and slather on some beautiful buttercream and these will be perfect!
1 1/2 cups coconut sugar
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup potato starch
1/2 cup cacao powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon Marlborough sea salt
2 large free range eggs
1/4 cup virgin cold pressed coconut oil
1 tablespoon natural vanilla extract
1/2 cup almond milk
1/2 cup rice milk
1. Preheat your oven to 170°C.
2.Whisk the dry ingredients together in a bowl, until they’re evenly distributed. If you’re using a food processor that’s just a quick 30 second buzz on medium.
3. Add in all the wet ingredients. If you’re using a hand mixer, beat the eggs first. If you’re like me and your food processor is your best friend, then just chuck it all in as is!
4. Mix it up until a smooth batter forms. This should be deliciously stretchy, taking about two minutes in the food processor on high, and up to eight minutes or so if you are using a hand mixer. If it looks like the picture and it’s stretchy then you’re good!
5. Spoon into cupcake cases, about half way up if you plan on using a lot of buttercream frosting; or just under 3/4 full if you want to eat them as muffins, or if you’re going easy on the decorations.
6. Bake for 20-30 minutes. They are done when a skewer comes out cleanly, and they should have a lovely spongy finish with a shiny top.