Gluten Free Chocolate Cupcakes with Peanut Butter Frosting
We realize that many of our young readers suffer from allergies. We get it. The son of our fearless editor has a peanut allergy. But say you have a wheat or dairy allergy but are just fine with peanuts? Then this is your recipe. My daughter and I whipped up a batch recently and declared the icing to be the best in the world. So here it is. If you can, try this and let us know what you think. For a traditional wheat based chocolate cupcake recipe, see our summer 2009 issue for the best Chocolate Cupcake recipe ever.
This recipe makes 2 dozen mini cupcakes or 12 regular sized beauties that we made for the picture.
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 xanthan 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.
Peanut Butter Frosting
To make this diary free, increase peanut butter to 3/4 cup and add 1/2 of stick (1/4 cup) of hard margarine.
1/2 cup each: softened butter and peanut butter
1 1/2 cups icing sugar (approximately)
1 . Beat together both butters with electric mixer.
2. Mix in a scoop at a time of icing sugar until it is smooth and thick enough to pipe.
3. Top cooled cupcakes with icing. Any icing leftovers? Eat. Now.