Chocolate Cupcakes

Birthdays, weddings, parties... cake/cupcakes are essential. I have tried countless recipes, but this one definitely "takes the cake". This is the recipe we used for our wedding cupcakes. It is slightly adapted from the King Arthur Flour recipe to make it safe.

Cupcakes at our wedding

Ingredients
1/2 cup sugar
1/2 cup gluten free flour blend
1 cup (3 oz.) cocoa powder
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
2/3 cup vegetable oil
1 cup egg beaters substitute (4 eggs)
1 1/3 cups water
2 tsp vanilla extract

Directions
Preheat the oven to 350°F. Place cupcake papers in pan.

In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, brown rice flour blend, cocoa, baking powder, salt, and xanthan gum.

Put the oil, eggs, water, and vanilla into your mixer bowl, and beat well.

Blend the dry ingredients in to the liquid mixture 1 cup at a time; beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.
(This step is very important, as it adds air to the batter making the texture a little lighter).

Scoop the batter into the cupcake papers to about 2/3 full.

Bake the cupcakes for about 15-20 minutes. The cakes' internal temperature should be 210°F.

Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Optional: Freeze the cupcakes in airtight containers before eating. We’re not sure what this does, but when we do freeze them before eating, they seem to defrost to a perfect moist “gluten-textured” cake.

Frost*, and ENJOY!

Frosted with a 1M tip

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*NOTE: We highly recommend The Baker’s Kitchen pre-made frosting. It is light, creamy, melt in your mouth delicious. It also holds up well in heat, can be frozen on top of cupcakes, and is probably some of the best frosting we’ve ever had. (We used it at our outdoor July wedding).