4BlueBlessings
01-04-2010, 01:58 AM
heartofcooking: Gluten-free chocolate cupcakes
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Recipe Servings:
24
Prep Time:
20 minutes
Description:
Delicious and moist chocolate cupcakes that people without food allergies will also love!
Allergens:
Almond, Animal, Brewers yeast, Chocolate, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gelatin, Grain, Legume, Miscellaneous, Nightshade, Nut, Rapeseed, Rice, Soy, Spices, Sugar, Sulfites, Teff, Tree nut, Vanilla, White potato, White rice, Yeast, Yogurt
Ingredient List:
Qty Name
1/4 cup tapioca flour
4 1/2 ounces yogurt or dairy-free milk
1 tsp salt
2 tbsp vanilla extract
1.5 cups maple syrup
1/2 cup water
3/4 cup canola oil
3/4 cup cocoa powder
1 cup bette hagmans featherlight mix
1 cup teff flour
1 1/2 tsp Xanthan Gum
1/2 cup almond meal
2 tsp baking powder
1/4 cup white rice flour
1 tsp baking soda
- User not logged in. Please log in to show allergy risk for each ingredient.
Instructions:
Steps:
1. Preheat the oven to 350 F. Lightly oil 24 muffin pans.
2. Combine maple syrup, oil, yogurt or milk, vanilla and water in a mixing bowl.
3. Combine all dry ingredients in another bowl. Add the maple syrup mixture and combine until well blended.
4. Spoon the batter into the muffin cups and bake for 15 minutes or until a tester comes out clean from one of the cupcakes. Let the cupcakes cool 5 minutes before removing them from the tins.
Member Feedback:
No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous:
Created: January 5th, 2009
Last Updated: July 16th, 2009
Source of Recipe: Original recipe from May All Be Fed by John Robbins - I made it gluten-free
Filed Under: Desserts
Upload Photo
Recipe Servings:
24
Prep Time:
20 minutes
Description:
Delicious and moist chocolate cupcakes that people without food allergies will also love!
Allergens:
Almond, Animal, Brewers yeast, Chocolate, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gelatin, Grain, Legume, Miscellaneous, Nightshade, Nut, Rapeseed, Rice, Soy, Spices, Sugar, Sulfites, Teff, Tree nut, Vanilla, White potato, White rice, Yeast, Yogurt
Ingredient List:
Qty Name
1/4 cup tapioca flour
4 1/2 ounces yogurt or dairy-free milk
1 tsp salt
2 tbsp vanilla extract
1.5 cups maple syrup
1/2 cup water
3/4 cup canola oil
3/4 cup cocoa powder
1 cup bette hagmans featherlight mix
1 cup teff flour
1 1/2 tsp Xanthan Gum
1/2 cup almond meal
2 tsp baking powder
1/4 cup white rice flour
1 tsp baking soda
- User not logged in. Please log in to show allergy risk for each ingredient.
Instructions:
Steps:
1. Preheat the oven to 350 F. Lightly oil 24 muffin pans.
2. Combine maple syrup, oil, yogurt or milk, vanilla and water in a mixing bowl.
3. Combine all dry ingredients in another bowl. Add the maple syrup mixture and combine until well blended.
4. Spoon the batter into the muffin cups and bake for 15 minutes or until a tester comes out clean from one of the cupcakes. Let the cupcakes cool 5 minutes before removing them from the tins.
Member Feedback:
No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous:
Created: January 5th, 2009
Last Updated: July 16th, 2009
Source of Recipe: Original recipe from May All Be Fed by John Robbins - I made it gluten-free
Filed Under: Desserts