Are you ready for a cupcake recipe that is gluten free, dairy free, and pretty darn simple?
Maybe I should explain on why I'm bothering making such ridiculous cupcakes that are missing all of my favorite things. Well, a few weeks ago, we found out my adorable little nephew had celiac's. Poor guy. Turns out most of my family actually has the gene for it. I decided to give a go at trying a gluten-free diet for the next two weeks or so, and seeing how I feel at the end. I figured that the worst that can happen is that I feel the same, but learned a few tasty recipes to make my newphew.
So, the only "special" ingredient that you may not have in your pantry is the gluten-free AP flour. I picked this up at either Trader Joe's or Whole Food (sorry, I can't rememeber which!). It's definetely more expensive then regular flour, but it's way easier than mixing all the special flours you need to make it yourself, and I'm pretty darn lazy with that kind of thing.
Gluten-free "Allergy-Free Chocolate Cupcakes" (also vegan!)
Adapted from this Martha Stewart recipe
- 1 1/2 cups Gluten-Free cake flour (take AP cake flour and add 2Tbsp of corn-startch for every cup)
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar (I used Apple-cider Vinegar instead)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups water
*If you are making these for someone who is gluten free and you don't usually bake gluten-free, make sure you double check ALL of your ingredients are in fact gluten free*
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
So, how did they taste?
Well, as far as the taste, they tasted just like regular chocolate cupcakes. The only difference was the texture. They were more chewy than fluffy, although I found that keeping them in the fridge improved this a little bit. And they also didn't rise as much in the oven as normal cupcakes, so make sure you fill the cupcake liners almost full, instead of the normal 3/4 full. I would definetely make these again though, and I can't wait to give some to my nephew!
**UPDATE: My sister made these and added a few teaspoons of Xantham Gum to give it a bit of "fluff". For some reason my AP Flour didn't contain any, some brands of GF AP Flour does, check your box!**