Wednesday, December 7, 2011

I Love You Chocolate Cupcakes (Gluten-Free)

I woke up late this morning, my Lovely Toddler allowing me to sleep in. What a lucky momma I am. I knew she was safe in her bedroom so I drifted back to sleep. When I woke half an hour later, I went to get her from her room and Oh MY God. The curtain was ripped off and the lamp shade was on the floor. The light bulb was smashed all over the room and books were scattered everywhere. Her diaper was off and poo was smudge here and there. The Vicks container had also been opened and emptied on my nice oak hope chest my grandfather made. What a disaster. It is definitely a day for cupcakes. Chocolate ones.

And I still love her of course, I always will.

This recipe was really easy to make, all I did was convert my Lucky 18 Vanilla Cake recipe (which i've yet to post!).
There are two types of Gluten Free recipes in our world: A gluten-free recipe, substituted for wheat, then there's healthy gluten-free. This one is simply gluten-free, a great substitute for any craving of the Real Thing. It passes for a wheat cake, so I think.

Try it, it's lovely. Light, subtle, not over-the-top chocolaty. Just your chocolate cupcake.

And just like the Lucky 18 Vanilla Cake recipe, this too is a picky recipe. It may fail if you dare to deviate. Just a warning.  

Preheat oven at 350 degrees.

Mix dry ingredients:

3/4 Cup brown rice flour
1/2 Cup cocoa powder
1/2 Cup tapioca flour
1/3 Cup coconut flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xuanthum gum
1/2 tsp celtic/Himalayan salt

In seperate bowl cream together:

1-1/4 C organic evaporated cane sugar
1 C butter
2 Large eggs
1/2 Cup Thai Kitchen coconut milk *
1 tsp vanilla
3/4 Cup lukewarm water
1/2 tsp liquid stevia

Mix the dry ingredients into the wet, mixing for a few minutes, making sure all ingredients are well blended. Since there is no gluten, feel free to mix cupcake recipe for a long time, unlike your regular wheat recipes.

Bake for 27-30 minutes for 18 large cupcakes, filled 3/4 to the top. Bake for 24 minutes for medium, regular sized cupcakes. Will make a lot!

*Thai Kitchen coconut milk has a thick, fatty consistency. Please use this brand only for this recipe, I can guarantee a good outcome only with this brand.


  1. Thanks so much for your comment on my blog, Suzanne! It looks like you're off to a great start here. :) I'm curious about the frosting--is there a recipe for that as well?

  2. Hi Ricki,
    I'm hoping to post it this week. I'm just fine tuning the recipe and pictures. The picture of this frosting was a first attempt, so it didnt' taste quite right, so when I post my recipe for the frosting, it will have new pictures.