Tuesday, September 30, 2008

Very chocolatey dairy, wheat and egg-free cupcakes

I really hate including the word “free” in recipe titles.

It just sounds so negative - like glass-half-empty thinking. What would be a more positive recipe title be? Full of Delicious Chocolatey Flavour Cupcakes? Or maybe Chocolate Bursts of Flavour Cupcakes?

At any rate, Saturday was my dear friend’s son's second birthday. For something different, the little guy blew out candles that sat in a giant cupcake cake, consisting of cupcakes set on a 5-tier cake stand! It was spectacular!

Well, for almost everyone.

One little girl stared longingly at the cupcakes knowing that she couldn't eat even one. Not only was she gluten intolerant, she couldn’t tolerate diary.

So this recipe is for her. And you can enjoy it too.

I did ice the cupcakes with butter cream which, as its name suggests, has butter in it, but you can substitute margarine combined with a bit of vegetable shortening to add body to the icing.

This recipe makes two dozen mini cupcakes or 12 regular sized beauties.

1/2 cup each: vegetable oil, honey, applesauce and water
3/4 cup garfava bean flour
1/4 cup each: potato starch and arrowroot
1/2 cup unsweetened cocoa powder
2 1/4 tsp baking powder
1/4 tsp each: baking soda and xantham gum
1 tsp salt
1 tbsp vanilla

1. Preheat oven to 325 F.
2. In a bowl stir oil, honey, applesauce, vanilla and water together.
3. In another bowl combine remaining ingredients together.
4. Add dry ingredients to wet and stir until combined.
5. Spoon batter into greased or lined pans. If you want to make small mini cupcakes, you will need to prepare a third pan.
6. Bake 12 minutes for mini cupcakes and 20 minutes for regular sized or until a tester comes clean.
7. Cool on a rack and ice if desired.

1 comment:

Nowheymama said...

Thanks for continuing to raise allergy awareness! These look great.