Saturday, December 22

Chocolate Cupcakes {Gf, Cf, Sf &Nf}

Chocolate cupcakes with cinnamon topping {Gf, Cf, Sf &Nf}

 Gluten-free, Dairy-free, Sugar-free Nut-free Cupcakes
Preheat oven to 350 degrees Celsius.
2 cup Gluten free flour
(1/2 cup of each: corn, tapioca, brown,white rice )
2/3 cup organic coconut palm sugar 
20-30 drops of Stevia liquid
1 teaspoon baking powder
1 teaspoon baking soda 
1 teaspoon xanthan gum
½ cup warm soy milk
2 large egg
5 tablespoons light olive oil 
2 tablespoon pure vanilla extract 
2 tablespoon unsweetened cocoa powder
1/4 teaspoon vinegar or lemon juice
1cup water at your discretion
  1. Whisk the dry ingredients together and set aside.
  2. Using a hand mixer combine the wet ingredients in a large bowl.
  3. Add the whisked dry ingredients to the large bowl of wet mixture.
  4. Beat on a low setting until batter is thick and smooth. If the batter is too thick it will climb the beaters. Slowly add water to loosen the batter.
  5. Scoop batter into lined muffin tray and bake for 10-15 minutes for fluffy sweet sugar, Gluten and Dairy-free Cupcakes.

The Basic Topping
2 table spoons of coconut oil
½ cup of powdered coconut palm sugar: To powder the sugar you place one cup of coconut palm sugar and 2 table spoons corn starch in the blender and blend.
10 drops of Stevia liquid
The cream of one can of coconut milk. To separate the cream, in a can of coconut milk: Place the can of coconut milk in the freezer for one hour. The cream will solidify at the top of the can.
2 table spoons of tapioca flour
1.       Cream the coconut oil and coconut palm sugar adding the stevia drops
2.       Mix in the coconut cream, until the mixture is smooth and light.
3.       Slowly beat in the tapioca flour to thicken the topping.
Variation: add a dash of cinnamon with the tapioca flour.

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