Gluten-Free Cupcakes

i told you there would be more cupcakes . . .

while in new mexico, not only did i make carrot cake balls, but i also made some gluten-free chocolate cupcakes for M. i finally used my babycakes cookbook and adapted their cupcakes. actually, i made 12 cupcakes and one cake with the recipe.

these also happen to be dairy free and refined sugar-free. now before you dismiss them as flavor-free, not only did M like them, but the rest of us gluten-full people did too. i know a lot of gluten-free food is pretty good, but not until this recipe would i voluntarially eat a cupcakes labeled gluten-free. even poor M says she has never really found a gluten-free recipe for cake that actually tastes seriously good.

if you have someone in your family with a food allergy, i highly recommend this cookbook. almost all of the recipes are allergen-free (gluten, nuts, dairy, and sugar mostly). i am actually excited to try some more of the recipes in the babycakes cookbook now.

it must be noted that the chocolate icing i used is not dairy free or sugar-free but it is an old standby and is ohhh so good. i haven't found a chocolate icing recipe to beat it yet. if you are interested, babycakes has a chocolate icing recipe too.

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Gluten-Free Chocolate Cupcakes
(adapted from babycakes)

 1 3/4 cups garbanzo-fava bean flour
1/2 cup potato starch
1 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tbs + 1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 tsp salt
1 cup olive oil
1/3 cup agave nectar
1/2 cup honey
1/2 cup maple syrup
3/4 cup unsweetened applesauce
3 tbs vanilla extract
1 cup hot coffee

prehead oven to 325 degrees F. line 2 muffin tins with paper liners (either makes 24 cupcakes, 12 cupcakes and 1 - 9" round cake, or 2 - 9" round cakes).

whisk together dry ingredients (flour through salt). add oil, agave, honey, maple syrup, applesauce, and vanilla. stir until smooth. add hot coffee and stir until incorportated.

scoop batter into paper liner filling almost to the top (about 1/3 cup each). bake for 22 minutes on center rack, rotating 180 degree after 15 minutes. remove from oven and let cool completely.

ice cupcakes with approximately 1 tbs of frosting on each cupcakes. store in airtight container in fridge.

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Chocolate Frosting

9 tbs butter, room temperature
2 tsp vanilla extract
9 tbs unsweetened cocoa powder
3 3/4 cups powdered sugar
7 tbs evaporated milk

use an electric mixer fitted with whisk attachment to cream butter and vanilla extract until smooth, about 2 minutes. in small bowl, whisk together cocoa powder and sugar. add sugar in 4 parts alternating with evaporated milk. beat until light a fluffy, approximately 4 minutes.

note: if icing seems too soft, add more sugar and cocoa, if too thick, add a little more evaporated milk.